Tuesday, May 27, 2008

Potato Flatbread & Pesto

For our Memorial Day party, I also made some Potato Flatbread. It started from a recipe from The Bread Bible by Rose Levy Beranbaum, but turned into a great appetizer. It can sit in the refrigerator for up to 24 hours, so it's easy to make ahead for a party and then shape and bake the day of. This recipe makes enough for one 10 inch flatbread, but I multiplied it out for 6 flatbreads and it was gone in a few minutes (too fast for me to get a picture!!). This recipe is definitely a keeper.

Potato Flatbreads

3/4 cup AP Flour
1/4 teaspoon yeast
2 teaspoons sugar
3/8 teaspoon salt
3 slight tablespoons mashed potatos (I used Russets)
1/2 tablespoons unsalted butter, softened
3 tablespoons water, room temperature
1 egg, lightly beaten
1 teaspoon olive oil

1. Whisk together the flour, yeast, and sugar. Then whisk in the salt. Add the mashed potato and butter and mix until just incorporated. Add the water and egg and stir until blended. Roll onto a lightly floured counter and knead for 15 seconds to form a smooth dough.
2. Pour the oil into a 2 cup container and place the dough in it. Turn it over to coat with the oil. Cover tightly with plastic wrap and sit at room temperature for 30 minutes. Then put the dough in the refrigerator for up to 24 hours. Remove 1 hour before you are ready to put it in the oven.
3. Preheat the oven to 475ºF, and put a shelf at the lowest level. If you have a baking stone, place it on the rack.
4. With oiled fingers, lightly pull the dough out of the container. Pour the oil onto a pizza pan and rub around a bit. Put the dough on the pan and lightly press to deflate, then fold into a ball by tucking in the bottom with your fingers. Let the dough relax, covered, for 15 minutes.
5. Press the dough out into a 10 inch circle, leaving the edges a bit thicker. Cover with plastic wrap and let rest for 30 -45 minutes, until they are slightly puffy.
6. Uncover, and set the pan on the baking stone in the oven for 5 minutes. Then check the bottom to make sure it isn't getting too dark. If it is, move off the stone to another rack. Bake for 5-7 more minutes until the top is golden.

Cilantro Pesto (a great dip for the bread)

1 bunch fresh cilantro
10 fresh basil leaves
1/2 cup good olive oil
kosher salt and pepper to taste

1. Place the torn cilantro and basil leaves in a food processor and pulse until chopped.
2. Slowly drizzle in the oil while the processor is running to form a paste. Add the salt and pepper and pulse to combine.