Low Sodium Flatbread

 

This is a low sodium version of a type of flatbread that is eaten throughout the Mediterranean! As expected, since there is no added salt, the taste is very neutral but it can be topped with a variety of herbs and spices e.g Lebanese Za'atar mix, peppers, olive oil, etc, or just used like you would any other type of flatbread as a wrap etc. It is "baked" on a stove top griddle so does not need a pizza stone or oven. Each piece is calculated to have 9mgs sodium but confirm this with your dietitian.

2 teaspoons instant yeast (1 packet)

    1 teaspoon granulated sugar

    2/3 cup lukewarm water

    1/2 cup lukewarm milk (or just use water)

    2 tablespoons extra-virgin olive oil

    3 cups bread flour, approximately ( I say approximately because you may have add 1-2 tablespoons more)

 

1.     Set up your electric stand mixer fitted with the dough hook. Put the flour in the mixer bowl. In a smaller bowl place, the warm milk, olive oil, ½ teaspoon sugar. In another small bowl, mix the water, ½ teaspoon sugar, 1 teaspoon of flour. Mix in the yeast and set aside for about 15 minutes until the mixture is foamy.  

2.     Make a well in the flour in the mixer bowl and add the proofed yeast and the milk mixture. Start the mixer and allow the dough hook to do its work.  As the dough forms, it will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. At this stage, stop the mixer and allow the dough to rest for about 15 minutes. Continue kneading with the dough hook until the dough starts to clean the sides of the bowl. If the dough is not soft, smooth, elastic and dry to touch, add a little more flour, 1 tablespoon at a time ( you should not need to add more than 2 tablespoons).  Once the dough is no longer sticking to the sides of the bowl, stop the mixer, and remove the hook.

3.     Place the dough in a lightly greased bowl (use olive oil) and cover with greased plastic wrap; let rise until doubled, about an hour or so.

4.     Divide the dough into eight equal pieces. Let the pieces rise again for about 10-15 minutes.

5.     Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into an elliptical or tear drop shape. Put the pieces on a plate separating them with pieces of wax paper.

6.     Heat a griddle to about 300 degrees F (I rest a thermometer on the surface of the griddle). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Use a pair of tongs to flip it over with a pair of tongs and cook on the second side just like the first. You should see some brown spots on the surface and the bread may take on a golden color.

7.     Place the cooked flatbreads on a plate. They can be frozen and reheated in a microwave. I wrap them in a damp paper towel and reheat at 30% power. of the others and covering with the towel.