Jacques Pepin's Flatbread

Recipe by emmalee1942
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
  • Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
  • Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
  • Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
  • After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
  • It tastes best if eaten while warm.
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