I saw this recipe for peppered pork and parmesan flatbread sandwiches on an episode of Heartland Table and knew that I wanted to try it out…the whole sandwich is a winner but the flatbread is definitely something I plan to make often. I mean, just look at it!
I’ve probably talked about this before but whenever I bake, I always marvel at how such simple and basic ingredients can come together to make something so delicious. A little flour, a little water, a pinch of sugar, a dash of salt, some dry yeast, and some olive oil and you’ve got the flatbread of your dreams. If you dream of that sort of thing…
This flatbread recipe makes a light and bubbly bread perfect for sandwiches or pizza, or just eating on its own! I cooked some on an electric griddle but it wasn’t getting hot enough for my liking so I switched to a skillet on the stovetop to cook the rest. The ones on the griddle got to be a nice golden brown but the skillet achieved the slightly charred look I was going for…I think it adds another layer of flavor to the bread.
Head’s up: the dough needs to proof in the refrigerator for at least four hours. Learn from my mistake and don’t try to make these a couple of hours before you want to eat them. You will have to eat a hotdog instead. So just don’t do it.
yields 8 bread rounds
- 3/4 teaspoon active dry yeast
- pinch of sugar
- 1 1/4 cups lukewarm water
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 1/4 cups flour
Combine the yeast, sugar, and 1/4 cup lukewarm water in a medium bowl. Allow to sit for 10-15 minutes, or until foamy and bubbly. Add the rest of the water, the olive oil, salt, and flour and stir to create a sticky dough. Turn out onto a floured surface and knead a couple times to make sure everything is combined. Clean out your bowl and lightly oil it. Put the dough back into the bowl, turn to coat, and cover. Place in a warm spot to rise until doubled (about 1-1 1/2 hours).
Punch down the dough, re-cover, and allow to proof in the refrigerator for at least 4 hours, or overnight.
Allow the dough to sit at room temp for about a half hour before you want to grill it. Separate into 8 equal portions. Roll each portion out into a thin round (if the dough is too cold it won’t hold its shape when rolled out).
Heat a skillet over medium-high heat and drizzle with a little olive oil. Grill the flatbreads one at a time for about 2 minutes per side, or until they reach the desired doneness (I prefer to let them get a little charred), adding a little oil as needed.
Source: Amy Thielen via The Food Network (click the link for the full sandwich recipe)
I ended up buying a beef roast instead of pork since they were on sale but I still did the pepper rub and garlic/butter baste (minus the thyme) and it was delicious. We had the roast for dinner one night and then used the leftovers for these sandwiches. We love horseradish with beef so we used a creamy horseradish sauce but it was a little overpowering so I would try the aioli next time.
We got another meal out of this batch by making some easy pizzas with a simple arugula salad on the side, dressed with a drizzle of olive oil and some salt & pepper.
And now we’re out…so make me some, okay? I’m sure they ship well.