FLATBREAD, CUBAN STYLE

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Bob's hand next to single serving of cuban flatbread

Bob’s hand next to single serving of cuban flatbread

Ingredients:

  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups of sifted flour (all-purpose)
  • 2 teaspoons sea salt
  • 1/4 cup bacon fat, soft or melted

Method:

Dissolve yeast and sugar in water in mixer bowl. When bloomed or when it demonstrates action, add salt and small amount of flour, mixing slightly to incorporate. Add melted fat and remaining flour. Mix with doubh hook on medium speed of the ¬†mixer for about 4 minutes. Place in a lightly greased bowl and cover until doubled, approximately 1 hour. Remove dough to floured surface and scale to desired size. We use 1 1/2 ounces per serving). Scale and place dough balls on floured surface and rest 10-15 minutes. Shape into desired shape–we rolled into an oblong shape. Meanwhile preheat grill pan over medium high heat, without oil. Place shaped dough onto grill to brown, about 30-60 seconds per side. Remove and serve or hold for service. Reheat for service with a drizzle of EVoO and sea salt.



Recipe Yield: 16

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