Lemon Basil Flatbreads

Bad news, people.  I didn't make it to the next level of Project Foodbuzz.  Lamesville, right?  Oh, well.  It was pretty serious competition, and my photos for the last challenge weren't the best, so I graciously accept defeat and move on to bigger and tastier things.  Thanks for all the voting and support along the way.  You're the best voters since sliced voters.

Speaking of tastier things.. have you ever made flatbread?  It's one of the easiest breads I've made, and the best part is that there's instant gratification.  No waiting two days for it to rise, or even an hour in the oven.  All it takes is a 30 minute rest and then a minute or two on the stove top.  Let me be clear- this is AWESOME.  I always think about making bread for dinner when it's too late, but these I could make any day, any time.  I feel like I've made some sort of secret discovery.  I think this recipe deserves the Great Bread stamp of approval.

I was doing a search on Tastespotting for "lemon basil" when I found these.  We have a late crop of basil in our garden and we've got loads of lemons left from our dinner party last week, so I was on the search for ways to use them both (I've already made lemonade).  I'm thinking about lemon basil ice cream next, so tune in this week to see if I can make that happen; it sounds like a dream.

The only thing I would change about these breads is to add a bit more salt, but that's just personal preference.  The texture is amazing- it's a lot like Naan, pita or even a gordita- soft and chewy, just perfect for a little sandwich.  I'd love to make a mexican version, a curry version, a garlic version, maybe even a sweet version!  Look out for more flatbreads in your future, that's all I'm sayin'.

In the mean time, make a couple of these bad boys and snack it up.  It's the weekend, get crazy.

Lemon Basil Flatbreads
from Cookistry

1 1/4 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
Zest of one lemon
2 teaspoons lemon juice
12 medium basil leaves, finely sliced (chiffonade)
3 cups bread flour
1 teaspoon salt (optional)
2 tablespoons olive oil

In the bowl of your stand mixer, combine the water, yeast, and sugar, and set aside for 5 minutes, until it begins to get foamy.

Add the lemon zest, lemon juice, basil, and flour, and salt, if using, and knead with the dough hook until the dough is smooth and beginning to become elastic.

Add the olive oil and continue kneading until the oil is incorporated and the dough is smooth, shiny, and elastic.

Cover the bowl with plastic wrap and set aside for 30 minutes.

After 30 minutes, the dough will have risen, but it won't be doubled. Take it out of the bowl, knead it briefly, and divide it into 12 roughly equal portions. They don't have to be exactly the same unless you're a perfectionist. I actually like the option of having some larger and some smaller.

Roll each portion into a ball as you would for buns, then flatten each one slightly. Cover them with a clean kitchen cloth so they don't dry out as you're working with them one at a time.

Assuming you're using a cast iron pan, heat the pan over medium-high heat while you start rolling the flatbreads. You don't need any oil - these are cooked in a dry pan.

On a lightly floured work surface roll the first flatbread to a 6-inch circle. It doesn't have to be exact, and it doesn't have to be a perfect circle. Brush off any excess flour and put the first flatbread in your frying pan. A little flour clinging to the flatbread is fine, but flour that falls off in the pan may burn so you want to remove as much as possible.

Start rolling the next flatbread while you're keeping an eye on the first. It will start forming bubbles and might puff up completely. It will take a minute or so to cook on the first side, depending on how hot your pan is. When the the bottom is lightly browned in spots but the bread is still completely soft and pliable, it's done on the first side.

Turn the bread over and cook on the second side for about 30 seconds or so. Again, you're looking for a few brown spots. If the bread is puffy, press it down with a spatula so the whole surface is contacting the pan. Press gently to deflate it, and watch out for escaping steam.

If you get a good rhythm going, you can have the next flatbread rolled when the first one is finished. If you have a large griddle, or if you're cooking them outdoors on your grill, you can cook two or three at a time. And here's another time saver. If you're cooking these on your grill, close the lid and they'll cook on both sides. No need for turning, unless you want more browning (or grill marks) on that second side.

Have a clean kitchen towel ready for your flatbreads. Put them on the towel and fold the sides over to cover them as they're done, and stack them up as you have more. They're best served right away, while they're still warm from cooking. If you want to reheat them later, just heat them briefly in your dry cast iron pan. A few seconds is all they'll need.