First Flatbread

That flatbread dough we mixed up last weekend re-emerged today as we brought it back out for Keith to form it, smack it and roll it out.  Indeed, as that cookbook we have been following, Artisan Pizza and Flatbread in Five Minutes A Day, states, the dough is much more malleable after some time in the fridge.  After a week, the dough was good to go.

 We were using the recipe for Scandinavian Salmon Flatbread as a guideline, but still worked with what we had instead of buying all new ingredients.  Also, our pizza stone recently broke, so we had to ride the Plan B and go with olive oil and a sheet pan as opposed to cornmeal and the stone.  The dough makes a lot, so we rolled out two and put the rest in the freezer.  The olive oil accidentally dripped over and the result was cacophonous reassurance that the smoke alarm still works.  Aside from that, the aromas wafting from the kitchen were enticing and the flatbread came out looking beautiful.

I had the salmon flatbread dish from the Blennerhassett Hotel that Kristy introduced me to in mind and did what I could to create a rough draft of that beloved dish.  I spread cream cheese on the flatbread and then sprinkled smoked salmon, minced red onions and capers on it.

Balsamic vinegar makes this dish but somehow I was out of the traditional and only had the flavored ones from the Tasteful Olive.  Came to discover the black currant version touched off the flatbread nicely.  Keith made a simple pizza with the second flatbread with tomatoes and mozzarella and fresh herbs.  The flatbread itself seemed damn near perfect to us, soft but slightly crusty and well-matched with the toppings on both.

  Kudos to that wonderful Artisan Pizza and Flatbread cookbook from Jeff Hertzberg and Zoe Francois.  They also have a healthy bread cookbook we want to check out as well.  It was also gratifying to be able to make something we didn't need a lot of groceries for; we had everything on hand except for the rye flour.

We got the flatbread fever now.