Flour Tortillas

2 cups unbleached all-purpose flour, plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons lard, butter, or vegetable shortening, softened, or extra virgin olive oil

In a food processor, combine 2 cups of flour and the salt.  Add the lard/butter/shortening if using and drizzle in the water.  If using the olive oil instead, combine the oil and water and drizzle it in.  Process until the dough comes together and forms a ball.

Turn the dough onto a floured surface and knead several times until the dough is smooth.  Form into a ball, cover with a towel, and let the dough rest for 15 minutes.

Heat a cast iron skillet or griddle over medium heat.

Divide the dough into 8 portions and roll into balls.

On a lightly floured surface, flatten the balls and use a rolling pin to roll each ball into an 8- to 9-inch circle.  Sprinkle with flour as needed to prevent sticking.  

In the heated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots and the tortilla is puffy.  

Transfer cooked tortillas to a plate and cover with a clean towel to keep warm.

Makes 8 tortillas.

From GrowaGoodLife.com

Golden Focaccia

Starter

(can replace this starter with 1 cup (8 ounces/227 grams) ripe (fed) sourdough starter, if desired)

1/2 cup (113 grams) cool water

1/16 teaspoon (a big pinch) instant yeast or active dry yeast

1 cup (120 grams) unbleached all-purpose flour

Dough

all of the starter (above)

2 1/4 teaspoons instant yeast or active dry yeast

1/2 cup (113 grams) lukewarm water

2 cups (241 grams) unbleached all-purpose flour

1 1/4 teaspoons salt

2 tablespoons (25 grams) olive oil

Topping

2 tablespoons (25 grams) olive oil

fresh or dried rosemary

coarsely ground black pepper

coarse sea salt or kosher salt

To make the starter:

Mix the water and 1/16 teaspoon yeast, then add the flour, stirring until the flour is incorporated.  The starter will be paste-like; it won't form a ball.

Cover and let rest at room temperature for about 14 hours; the starter will be bubbly.  If you make this in the late afternoon, it'll be ready to go by the next morning.

To make the dough:

Combine the overnight starter with the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth, elastic dough. If you're kneading in a stand mixer, it should take about 5 minutes at second speed.

Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour, or until it's noticeably puffy.

Drizzle about 2 tablespoons olive oil on an 18" x 13" half-sheet pan.  Gently pull and shape the dough into a rough rectangle, and pat it into the pan.  For thinner focaccia (1/2" to 3/4" thick), pat it all the way to the edges of the pan.  For thicker focaccia (3/4" to 1" thick), don't pat all the way to the edges of the pan; leave an inch or so free around the perimeter.

Cover the pan, and allow the dough to rise for 30 minutes.  Use your fingers to make irregularly spaced dimples, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.

Re-cover the dough, and let it rise until it's noticeably puffy, about 1 hour.  The dough should have expanded, but shouldn't seem fragile, or look like it might collapse.  Toward the end of the rising time, heat the oven to 425°F.

Spritz the focaccia heavily with warm water, and drizzle with 2 tablespoons olive oil (or enough to collect a bit in the dimples).  Sprinkle with rosemary (or the herb of your choice), black pepper, and coarse salt, to taste.

Place the pan of focaccia onto a middle oven rack.  Bake the focaccia until it's light golden brown, about 20 to 25 minutes.  (If you've made small rounds, bake for 15 to 18 minutes.)  Remove the focaccia from the oven, and immediately turn it out of the pan onto a rack to cool.

Enjoy focaccia hot from the oven, or warm; focaccia is best the same day it's made, but leftovers can be successfully reheated, either as slices in the toaster or in a 350°F oven, just until warmed through.

Makes one large focaccia.

From King Arthur Flour

Za'atar-Rubbed Pitas

4 teaspoons za'atar
3 tablespoons olive oil

1/8 ounce/half envelope instant yeast
2/3 cup lukewarm water
2 cups all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
2 tablespoons olive oil

Combine the za'atar and olive oil.  Stir well and set aside.

Dissolve the yeast in the lukewarm water, and let stand for 5 minutes.  Put the flour, salt, and olive oil into a mixing bowl.  Add the yeast mixture and mix together with your hands to form a dough.  Knead the dough in the bowl for a few minutes, then cover the bowl with plastic wrap and let stand somewhere warm for an hour to rise.

Divide the dough into 6 equal balls.  Lightly dust your work surface with flour and roll out each ball of dough into a disk about 1/4-inch thick.  Let the disks rest for 10 minutes.

When you are ready to cook the pita bread, place a large, heavy skillet over medium-high heat.  When the skillet is hot, place a dough disk onto it (without any oil) and cook for about 45 seconds on one side, or until the edges begin to come away from the pan.  Then flip it over and cook for a further 30 to 45 seconds, or until very lightly browned.  Keep the pita warm while you cook the remaining dough disks in the same way.

Divide the za'atar oil equally between the 6 hot pitas and rub it into the surface.  Serve immediately.

Makes 6.

From Bazaar by Sabrina Ghayour

Persian Sweet Saffron Bread (Sheermal)

A pinch of saffron threads, ground to a powder using a mortar and pestle
3 tablespoons boiling water
2 1/2 cups unbleached all-purpose flour, plus extra for dusting
1/8 ounce/half envelope instant yeast
Pinch of sea salt flakes
1/4 cup sugar
1/4 cup butter, melted
2/3 cup milk, plus extra for glazing
1 teaspoon black or white sesame seeds

Put the saffron powder into a small cup and add the boiling water.  Let steep until the liquid is cool.

Put the flour, yeast, salt, and sugar into a large mixing bowl and stir to combine.  Add the melted butter, milk, and the cooled saffron solution, and stir well to form a dough.  Roll the dough into a smooth ball and place it in a bowl.  Cover the bowl with plastic wrap, then cover with a clean dishcloth and let stand somewhere warm for 1 1/2 hours to rise.

Heat the oven to 400 F.  Line a large baking sheet with nonstick parchment paper.

Once the dough has risen, punch it down and divide it into 4 equal portions.  Light dust your work surface with flour and roll out each portion of dough into a disk roughly 1/2-inch in thickness.  Transfer the disks to the prepared baking sheet.  Brush the surfaces with milk, then sprinkle each one with one-quarter of the sesame seeds.  Bake for 12 to 15 minutes, or until brown around the edges.  Transfer to a wire rack to cool, then serve warm.

Makes 4.

From Bazaar by Sabrina Ghayour

Soft Wrap Bread

3 to 3 ¼ cups (361 to 390 grams) unbleached all-purpose flour

1 1/4 cups (283 grams) boiling water

1/4 cup potato flour or 1/2 cup potato flakes (43 grams)

1 1/4 teaspoons salt

2 tablespoons (25 grams) vegetable oil

1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine.  Pour the boiling water over the flour, and stir until smooth.  Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.

Add this to the cooled flour/water mixture, stir, then knead for several minutes, by hand, mixer or bread machine, to form a soft dough.  A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky.  Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.  Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each around 3 ounces), cover, and let rest for 15 to 30 minutes.

Roll each piece into a 7" to 8" circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.  Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft.

Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days.  Freeze for up to a month.

Makes 8 flatbreads.

From King Arthur Flour  

Pizza Dough from Figs Restaurant

1/4 cup whole wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil 
1 2/3 cups lukewarm water

Place the flours, yeast, salt, and sugar in a mixer fitted with a dough hook.  While the mixer is running, gradually add the oil and water.  Knead on low speed until the dough is firm and smooth, about 10 minutes.  

Divide the dough into four balls, about 7 1/2 ounces each.  (Freeze two of the dough balls, if desired.)  Line cookie sheets with parchment paper.  Place dough balls on the parchment and cover with a damp towel or oiled plastic wrap.  Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously-floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand.  When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread.  The outer border should be a little thicker than the inner circle.  Do not worry that the pizza is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and rectangle. If you get a hole, simply pinch the edges back together.  Repeat with remaining dough ball(s).

Top as desired and bake in a 500° F oven for about 6 to 7 minutes, until browned.

Makes 4 8- to 10-inch pizzas (serves 1 to 2 people per pizza)

From The Figs Table by Todd English and Sally Sampson

Sheermal

400 ml (1 2/3 cup) milk

3 tablespoons sugar

1 drop kewra water

1 1/2 teaspoons salt

450 g flour

1/2 teaspoon ground cardamom

A pinch of baking powder

120 grams ghee, melted, plus 2 tablespoons for brushing

1 teaspoon poppy seeds

2 pinches of saffron strands, soaked in 1 tablespoon of hot water

Heat the milk in a saucepan until warm, then add the sugar and stir until it dissolves completely.  Add the kewra water and remove from the heat.  Allow to cool, then add the salt.

Mix the flour in a mixing bowl with the melon seeds/pepitas, ground cardamom, and baking powder.  Add the cooled milk and mix well.  Mix into a very soft dough, then cover with a damp cloth and set aside for at least 15 minutes.

Remove the cloth and knead the dough again.  Add the ghee into the dough, little by little, and incorporate it using your fingers.  Store it in a cool place again for 15 minutes to allow it to firm up.  Divide the dough equally into 16 pieces.  Cover and chill in the fridge for another 10 minutes.

Heat oven to 350 F. 

Roll out the balls into circles 4 inches in diameter and 1/10 of an inch.  Prick all over with a fork.  Arrange on a greased baking sheet, sprinkle with poppy seeds on top, and bake in oven for 10-12 minutes.  Remove from the oven, brush with the saffron solution, and bake for a further 5-8 minutes.  Serve immediately, brushed with melted ghee.

Makes 16.

From Spice at Home by Vivek Singh

Crisp Rosemary Flatbread

1 3/4 cups unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 6-inch sprigs

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Flaky sea salt, such as Maldon

Heat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. 

Slide round, still on parchment, onto heated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds, 1 at a time, on fresh parchment; do not oil or salt until just before baking. Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Serves 4.

From Epicurious

M'smen

4 cups (500 grams) all-purpose flour
1/2 cup plus 2 tablespoons (100 grams) semolina, plus more for shaping
1 1/2 teaspoons kosher salt
1 3/4 cups (400 grams) water
2 teaspoons, plus 6 tablespoons (95 grams) canola oil, plus more for shaping
6 tablespoons (85 grams) salted butter, melted

Put the flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook.  Add the water and 2 teaspoons (10 grams) of the oil and, with the mixer on low, mix until everything is well-combined, about 2 minutes.  Increase the speed to medium and mix until the dough is smooth, shiny, elastic, and pulls away from the sides of the bowl, about 6 minutes.

Generously coat a rimmed baking sheet with oil.  Coat a large, smooth work surface with oil.  Transfer the dough to the oiled surface.  Divide into 12 equal balls (each should weigh about 3 ounces/85 grams).  Put the balls on the oiled baking sheet and roll them around so they are coated with oil, but keep the balls separate from one another.  Cover the tray loosely with plastic wrap and let the dough rest at room temperature for 30 minutes (or as long as 8 hours).

Meanwhile, put the remaining 6 tablespoons (85 grams) oil in a small bowl, add the melted butter, and stir to combine.

Re-oil the work surface.  Working with one piece of dough at a time, use the palm of your hand to flatten the ball and then continue to apply downward pressure with your palm to stretch it out into a rough circle about 10 inches across; it will be so thin that it's nearly translucent.  Using your hand, cover the surface of the dough with 1 tablespoon of the butter and oil mixture, then sprinkle with a dusting (about 1 teaspoon) of semolina.  Use a rubber spatula to lightly mark the midline.  Fold the top of the dough circle down so that the edge extends about 1/2 inch beyond the line.  Repeat that fold from the bottom so that the two edges overlap the center.  Then, fold in each of the other sides in the same way to form a 3-inch square.  Transfer the m'smen squares to the oiled baking sheet, seam side down, and let rest for at least 15 minutes.  Form the remaining breads in the same manner, warming the butter mixture if it begins to solidify.

Proceeding in the same order in which you formed the breads, put each square on a lightly oiled piece of parchment paper and stretch the dough with your palm until it has slightly more than doubled in size.  If the dough resists stretching, allow it to rest a bit more before proceeding.  Each finished m'smen should be a 7-inch square.  Cut the parchment so that it extends just slightly beyond the square.  Do not stack the breads as you stretch them; they will stick together.

Heat a large griddle over medium-high heat until a drop of water sizzles away almost immediately.  Lay the breads paper-side up on the griddle and then peel off the paper as soon as the bread begins to firm; it will come away easily.  Cook the m'smen until they turn first translucent and then brown in spots, 2 to 3 minutes per side.  Transfer to a wire rack while you continue cooking the rest.

Eat warm or store, once cooled, for up to 5 days in an airtight container in the refrigerator.  They freeze well for up to 3 months; reheat for 1 minute on each side on a hot, dry griddle before serving.

Makes 12 squares.

From The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez

Rotis

300 grams (10 1/2 ounces) chapati flour
    (or 150 grams whole wheat flour plus 150 grams unbleached 
     all-purpose flour)
Salt (optional)

Sift the flour (and salt, if using) into a bowl and make a well in the center.  Slowly drizzle in 200 to 240 ml (a little over 3/4 of a cup to 1 cup) of water and use your hand to draw the flour into the center, mixing all the time.  You may not need all the water; the dough should be just slightly sticky and will firm up as you knead it.  

Knead for 8 to 10 minutes, or until the dough seems elastic and smooth.  Place in a bowl, cover with a damp tea towel, and leave for 30 minutes in a slightly warm area.  

Divide the dough into 10 equal portions and roll each into golf ball-size balls; cover.  Flour your work surface and rolling pin.  Roll each ball into a 5- to 6-inch circle; the best way is to keep rolling in one direction, turning the dough a quarter of a circle to get a round shape.

Heat a tava or flat griddle until quite hot.  Toss the chapati from one hand to the other to remove excess flour and place on the pan.  Reduce the heat to medium and cook until small bubbles appear on the underside, about 10-20 seconds, then turn.  Cook this side until it has small, dark beige spots.

If you have a gas cooktop, place the bread directly over a flame using tongs.  The bread will puff immediately.  Leave it for 10 seconds, until dark spots appear.  Turn and cook on the other side for a few seconds, them remove to a plate.  (If you have an electric cooktop, press the bread down gently on the burner; as you press one area, the rest should puff up.  Continue pressing on different areas of the bread; in this way, the bread should puff up all over.)  Repeat with the remaining breads, keeping the cooked breads warm, wrapped in foil, in a low-heat oven.  

Makes 10 rotis.

From Anjum's Indian Vegetarian Feast by Anjum Anand

Honey Pizza Dough

2 1/4 teaspoons active dry yeast

1 teaspoon honey

1 cup warm water (about 105 to 115°F)

2 1/2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)

1 teaspoon salt

1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 

In a stand mixer fitted with a dough hook, combine the flour and the salt (this can be done by hand with a spoon if you don't have a mixer).

Add the oil, the yeast mixture, and the remaining 3/4 cup water to the flour, and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.  If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes; the dough should be smooth and firm.  Place in lightly oiled bowl and cover with plastic wrap.  Let sit for about 30-45 minutes; when ready, the dough will stretch as it is lightly pulled.

Take the dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.  Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Cover the dough with a damp towel (or use plastic wrap, loosely fitted) and let rest for 15 to 20 minutes.  At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

To make pizzas, stretch dough out onto greased pizza pan, top with sauce and toppings, and bake at 450°F for 12-16 minutes, or until done.  Smaller pizzas will take less time, so keep watching. 

Makes enough dough for 2 large or 4 small pizzas.

Recipe from Wolfgang Puck via Food.com 

Gobhi Paratha

Bread:
4 cups sieved chapati flour or 2 2/3 cups whole wheat flour mixed with 1 1/2 cups unbleached all-purpose white flour or 4 cups all-purpose flour
1/2 tablespoon salt
1/3 cup ghee or unsalted butter, melted
1 1/3 cups warm water, or as needed

Filling:
3 tablespoons ghee or vegetable oil
1 tablespoon scraped, finely-shredded or minced ginger
2 3/4 cups finely chopped or coarsely shredded cauliflower
2 teaspoons garam masala
1/2 teaspoon paprika or 1/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
Flour for dusting
2/3 cup ghee or vegetable oil for cooking

Make bread:
Mix the flour and salt in a large bowl.  Drizzle in the melted ghee or butter and rub it in with your fingertips until the mixture has the consistency of coarse oatmeal.  Add the water, pouring fast at first, to moisten the flour until it adheres into a rough mass, then more slowly, until it forms a medium-stiff dough.  The amount of water needed may vary depending on the flour.  Knead the dough until silky smooth and pliable, about 10 minutes.  (The dough can also be made in a stand mixer with a dough hook - shorten kneading time.)  Shape the dough into a ball, rub it with ghee or oil, cover with an inverted bowl, and let it rest for 1/2 hour to 3 hours.  (If you want to leave it longer, you can refrigerate it, well-covered, for up to 24 hours.  Let it come to room temperature before you start to roll out the breads.)

Make filling:
Heat the ghee or oil in a large frying pan over moderate heat.  Add the ginger and cauliflower and stir-fry for about 5 minutes or until the cauliflower softens and begins to look fried.  Add the garam masala, paprika or cayenne, and salt, stir well, and take off the heat.  Divide the filling into 10 portions and set aside to cool.  (The filling can be made ahead of time and refrigerated.  Let it come to room temperature before assembling the breads.)

Gather the items needed for rolling out and cooking: a rolling pin, dusting flour in a shallow dish, a basket lined with clean tea towels, a small bowl of melted ghee or oil, a small bowl of water, a pastry brush, and a teaspoon. 

Knead the dough briefly, divide in half, roll each piece into a rope and cut into 10 portions.  Roll them into smooth balls, put them on a plate without letting them touch, and cover with a damp cloth.

To roll out the breads, flatten a ball into a 2-inch patty and dip both sides into the dusting flour.  Roll the dough out as evenly as you can into a round about 6 inches in diameter.  Repeat the process with another ball of dough.  Dip a pastry brush in water and paint a border around the edges.

To assemble, spread a portion of filling evenly over one round, leaving a half-inch border around the edges.  Carefully pick up the other round and lay it on top.  Gently smooth the surface, easing out the air bubbles, and press all around the edges to seal.  Trim the edges if the rounds are uneven and there is too much overlap on top or bottom.  Place assembled breads on a cookie sheet lined with waxed-paper without letting them touch each other.

Heat a griddle over moderate heat for 2 to 3 minutes and brush with a little ghee or oil.  Check the temperature by sprinkling a few drops of water on the surface; if the drops bounce and sputter, the griddle is ready.  

Carefully lay a stuffed paratha on the griddle and cook for about 1 1/2 minutes, then drizzle 1 teaspoon of ghee or oil around the edges and on top of the bread.  When it has cooked for a total of 2 to 3 minutes and the bottom has reddish-brown spots, turn the paratha over with a spatula, drizzle another teaspoon of ghee or oil on the surface, and cook for up to 2 minutes more.  When both sides of the bread pull in places, become crisp, and show reddish-brown spots, it is done.  You can encourage the bread to puff by gently rubbing the surface with the bottom of a spoon.  Turn it over once again if it needs to brown a bit more.  Slip it into the basket and fold a tea towel over the top.  Repeat the process for the remaning breads.

Makes 10 stuffed parathas.

From Lord Krishna's Cuisine by Yamuna Devi

Focaccia

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
2 tablespoons plus 4 tablespoons (total 90 ml) olive oil

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, increase the speed to medium-low, and knead the dough for 8 minutes longer.

(You can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to “knead” it for a bit. It’ll be sticky, but doable.)

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top evenly as desired.  Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Makes two 8- to 9-inch focacce.

From The Last Course by Claudia Fleming with some changes via Smitten Kitchen blog

Grape and Rosemary Focaccia (from The Last Course/Smitten Kitchen)

1 1/2 cups halved Concord, Thompson, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
1 teaspoon coarse sea salt

Mozzarella, Artichoke, and Caramelized Onion Focaccia (from me)

Dried basil

Dried oregano

Freshly ground black pepper

1 teaspoon coarse sea salt

2-3 ounces fresh mozzarella pearls

1 can or jar artichoke hearts, thinly sliced

1 sweet onion, thinly sliced and caramelized

Yogurt Sourdough Naan

2 1/2 cups bread flour or unbleached all-purpose flour

1/2 cup plus 3 tablespoons plain yogurt
1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter (plus extra for  brushing on the naan)
1 large egg (or 1/4 cup yogurt)

To make the starter:

The day before you want to make naan, combine 1/2 cup of the flour, the yogurt, sugar and 1/2 teaspoon of the salt in a small mixing bowl (glass or stainless steel). Mix well and cover loosely with a cheesecloth or lid. Don’t use airtight plastic lids, as the starter needs to breathe. Set aside to ferment in a warm place, up to 18 hours, preferably overnight. When the starter is ready, you’ll see a couple of bubbles at the top and it will smell pleasantly sour. If it does not have any of these characteristics, leave it out for some more time.

In a food processor or in a stand mixer fitted with the dough hook, combine the remaining 2 cups of flour, remaining 1/2 teaspoon of salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Makes 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog

Sourdough-Starter Naan

2 cups bread flour or unbleached all-purpose flour

1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter, softened (plus extra for  brushing on the naan)
1/3 cup sourdough starter

1/3 cup yogurt

1 large egg, lightly beaten (or additional 1/4 cup yogurt)

In a food processor or in a stand mixer fitted with the dough hook, combine the flour, sugar, salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter, yogurt, and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Make 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog, with some changes

Pooris

2 2/3 cups all-purpose flour
1 cup fine semolina
Oil for deep frying

Mix the flour and semolina with 1/2 cup water into a dough and knead well until firm.  If necessary, add more flour to make it a very firm dough.  Cover and leave for 1 hour.

Knead the dough again and divide into 12 balls.  Roll each dough ball out to 1/12-inch thick, making a circle of about 4 inches in diameter.

Fill a kadhai or heavy-based saucepan to one-third full with oil and heat to 350° F.  Test the temperature by putting a small piece of the dough into the oil.  If the dough rises to the surface in a couple of seconds, the oil is ready.  Put a poori into the hot oil, then about 5 seconds after it rises to the surface, gently push it down with the back of a spoon, keeping it submerged in the hot oil until it puffs up; this will take about 5 seconds.  Turn over and cook until the other side is lightly browned.  Remove from the oil and drain on a wire rack.  This frying process should take 15 to 20 seconds for each poori.  Continue until all pooris are cooked.

Makes 12 large pooris.


From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah

Pita Bread

3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
1 cup water
2 tablespoons vegetable oil

Combine all the ingredients, mixing to form a shaggy/rough dough.

Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (dough cycle) until it's smooth.

Place the dough in a lightly greased bowl and allow it to rest for 1 hour; it will become quite puffy, although it may not double in bulk.  (If you have used a bread machine, simply let the machine complete its cycle.)

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

Roll 2 to 4 of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500° F.  Keep the unrolled pieces of dough covered.  Roll out the next batch while the first batch bakes.

Place the baking sheet on the lowest rack in the oven, and bake the pitas for 5 minute; they should puff up.  If they haven't puffed up, wait a minute or so longer.  If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.

Transfer the baking sheet to the oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough. 

Store cooled pitas in an airtight container or plastic bag.

Makes 8 pitas.


From King Arthur Flour

Thin and Crispy Pizza Dough

2 1/2 teaspoons dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water
2 1/2 cups bread flour or all-purpose flour
1/2 teaspoon salt
1 large egg
Olive oil

In a 1-cup measuring cup or bowl, stir yeast and sugar into water.  Set aside for 10 minutes or until foamy.  Stir again.  Lightly beat egg into yeast mixture.

Combine flour and salt in a large bowl.  Add yeast mixture to bowl and knead until dough is combined.  If dough needs a little more water, add it a tablespoon at a time.  The dough should be a little sticky.  Do not add more flour.

Turn dough out onto a lightly floured surface.  Pick up dough and throw it down hard 8 or 9 times, using a dough scraper as necessary.  Knead several times, dusting with a little flour at this point if the dough is still too sticky to handle after kneading, and throw down again 8 or 9 times.  Continue throwing and kneading until dough is smooth and no longer sticky, about 1 to 2 minutes.

Lightly oil dough and place in a bowl large enough to allow it to double in volume.  Cover bowl tightly with plastic wrap. Let stand at room temperature for at least 1 hour, or until doubled in volume.  Dough may also be refrigerated for several hours or overnight.  Do not punch dough down.

With floured hands, gently pull dough down from the sides of the bowl.  Remove, and slice into 5 equal sections.  Use immediately, or wrap each section well in plastic wrap (leaving enough room for expansion); place in the refrgierator for up to 4 days, or freeze.

Use a rolling pin to roll each dough section out into a 10-inch circle.  Add toppings, and bake in a 500°F oven for 6 to 8 minutes, or until just browned.

Makes enough dough for five 10-inch pizzas or one 14-inch pizza.


From All the Best Pizzas by Joie Warner