DOUGH
1 ¾ cups boiling water
1 cup (5 ounces) Bob's red mill 10-grain hot cereal mix
2– 2 ¼ cups (11 to 12 ⅓ ounces) bread flour
1 cup (5 ½ ounces) whole-wheat flour
2 ¼ teaspoons instant or rapid-rise yeast
1 ½ teaspoons salt
3 tablespoons olive oil
TOPPING
3 cans diced tomatoes, drained
2 zucchini, cut into ½-inch pieces
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
⅛ teaspoon red pepper flakes
1/4 teaspoon each salt and pepper
6 ounces feta cheese, crumbled
3 tablespoons chopped fresh basil
1. FOR THE DOUGH: Stir boiling water and cereal mix together in medium bowl, cover, and let stand, stirring occasionally, until mixture resembles thick porridge and is just warm (about 110 degrees), about 30 minutes.
2. Pulse 2 cups bread flour, whole-wheat flour, yeast, and salt in food processor to combine. Dollop porridge mixture over top and drizzle in oil. Process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. If dough is sticky and clings to blade, add remaining ¼ cup bread flour, 1 tablespoon at a time; pulse to incorporate.
3. Turn dough out onto lightly floured counter and knead into smooth, round ball. Place dough in large lightly oiled bowl and cover with greased plastic wrap. Let rise in warm place until nearly doubled in size, 1 to 1 ½ hours.
4. FOR THE TOPPING: Meanwhile, adjust oven racks to lower-middle and upper-middle positions and heat oven to 350 degrees. Toss tomatoes, zucchini, shallots, garlic, oil, vinegar, sugar, pepper flakes, salt, and pepper in bowl.
5. Spread vegetables out over a parchment lined rimmed baking sheet. Roast, without stirring, 40 minutes. Let cool slightly.
6. Increase oven temperature to 500 degrees.
7. Turn dough out onto lightly floured counter, divide into 6 equal pieces, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep other pieces covered), press and roll dough into 8 by 4-inch oval, flouring counter as needed. Transfer 2 ovals of dough dough to a baking sheet lined with parchment paper and reshape as needed.
8. Scatter one-sixth of roasted vegetables evenly over dough and sprinkle each with 1 ounce feta, leaving ½-inch border at edge.
9. Bake flatbread until edges are brown and crisp, 8 to 13 minutes. (Prepare remaining flatbreads while first bakes.)
10. Remove flatbread from oven and transfer flatbread to cutting board. Sprinkle each with 1/2 tablespoon basil, then slice and serve.
Adapted from America's Test Kitchen. The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes
1 ¾ cups boiling water
1 cup (5 ounces) Bob's red mill 10-grain hot cereal mix
2– 2 ¼ cups (11 to 12 ⅓ ounces) bread flour
1 cup (5 ½ ounces) whole-wheat flour
2 ¼ teaspoons instant or rapid-rise yeast
1 ½ teaspoons salt
3 tablespoons olive oil
TOPPING
3 cans diced tomatoes, drained
2 zucchini, cut into ½-inch pieces
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
⅛ teaspoon red pepper flakes
1/4 teaspoon each salt and pepper
6 ounces feta cheese, crumbled
3 tablespoons chopped fresh basil
1. FOR THE DOUGH: Stir boiling water and cereal mix together in medium bowl, cover, and let stand, stirring occasionally, until mixture resembles thick porridge and is just warm (about 110 degrees), about 30 minutes.
2. Pulse 2 cups bread flour, whole-wheat flour, yeast, and salt in food processor to combine. Dollop porridge mixture over top and drizzle in oil. Process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. If dough is sticky and clings to blade, add remaining ¼ cup bread flour, 1 tablespoon at a time; pulse to incorporate.
3. Turn dough out onto lightly floured counter and knead into smooth, round ball. Place dough in large lightly oiled bowl and cover with greased plastic wrap. Let rise in warm place until nearly doubled in size, 1 to 1 ½ hours.
4. FOR THE TOPPING: Meanwhile, adjust oven racks to lower-middle and upper-middle positions and heat oven to 350 degrees. Toss tomatoes, zucchini, shallots, garlic, oil, vinegar, sugar, pepper flakes, salt, and pepper in bowl.
5. Spread vegetables out over a parchment lined rimmed baking sheet. Roast, without stirring, 40 minutes. Let cool slightly.
6. Increase oven temperature to 500 degrees.
7. Turn dough out onto lightly floured counter, divide into 6 equal pieces, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep other pieces covered), press and roll dough into 8 by 4-inch oval, flouring counter as needed. Transfer 2 ovals of dough dough to a baking sheet lined with parchment paper and reshape as needed.
8. Scatter one-sixth of roasted vegetables evenly over dough and sprinkle each with 1 ounce feta, leaving ½-inch border at edge.
9. Bake flatbread until edges are brown and crisp, 8 to 13 minutes. (Prepare remaining flatbreads while first bakes.)
10. Remove flatbread from oven and transfer flatbread to cutting board. Sprinkle each with 1/2 tablespoon basil, then slice and serve.
Adapted from America's Test Kitchen. The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes
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