Roasted Garlic Flatbread With Tangy Chutney - Rachael Ray -

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is from the February edition of Every Day with Rachael Ray. Gosh it had my mouth watering!

Ingredients Nutrition

Directions

  1. Sprinkle 1 tablespoon sugar and the yeast into the lukewarm water and let stand until foamy, about 5 minutes. Using a standing mixer fitted with a paddle attachment, combine the flour, salt and baking powder at low speed.
  2. In a medium bowl, stir together the buttermilk and 2 tablespoons melted butter. Add to the dry ingredients along with the yeast mixture and 3 tablespoons roasted garlic and mix at low speed until just combined. Switch to the dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 minutes.
  3. Grease a large bowl with 1 tablespoon melted butter and roll the dough in the butter to coat. Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.
  4. Meanwhile, in a medium saucepan, bring the tomatoes, vinegar, remaining 1/4 cup sugar and remaining roasted garlic to a boil, stirring constantly. Lower the heat and simmer until the chutney thickens, about 15 minutes. Season with salt.
  5. Preheat a griddle or large, heavy skillet over medium heat. Place the dough on a work surface and cut into 8 pieces. Lightly flour the work surface and roll out 1 piece of dough into a 6-inch-long oval. Add to the hot skillet and cook, turning once, until puffed and golden, about 3 minutes total. Repeat with the remaining dough. Brush the flatbreads with the remaining melted butter and sprinkle with salt. Serve with the chutney.

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