Daulter - Flatbread: Toppings, Dips, and Drizzles

We dedicate this book to all our readers, may you share bread, laughter, and sweet joy with each recipe.

Flatbreads are iconic comfort foods that span the globe. They are easy, versatile, and delicious.

In Flatbread: Toppings, Dips & Drizzles, we take these comfort staples to the next level with sensational dipping sauces, delightful drizzles, inspired topping combinations, and modern flavors. These tempting, finger-licking pleasures are fit to grace any table, whether it be the humble midweek meal or a fabulous evening soire. Flatbreads are the perfect accompaniment to any meal with their crowd-pleasing array and flexibility. As we get started, know that all of the recipes are totally versatile. You are free to use your taste imagination to combine favorite sauces, bases, and toppings.

Top Tips Proof your yeast if it has been in your cupboard for a while.

Top Tips Proof your yeast if it has been in your cupboard for a while.

This extra step can make the difference between depressed, hard, and stodgy flatbread, and soft, fluffy, well-crusted perfection. It is so worth the 10 minutes of your time. To proof, following the ingredient measurements in your recipe, mix the recommended amount of yeast with the sugar and add 1/4 cup warm but not hot water. Let stand for 10 minutes. It should develop a foamy bubbly top. If it does, you are good to go.

Just add to flour and decrease the water for the recipe by 1/4 cup if the yeast in the recipe was mixed dry into the flour. If the bubbles dont appear, your yeast might be dead and needs to be replaced. Get your hands dirty. It is far easier to tell the texture of the dough by getting your hands in there and kneading, rather than using a dough hook and mixer. Water lightly. Add your water a little at a time as the amount varies depending on the type and quality of flour, and the humidity of the day.

Invest in a pizza stone and paddle. The stone helps for even, fast cooking, and is a flatbread essential. You can build the flatbread or pizza right on the paddle and then use that to quickly slide the dough onto the hot stone. If you arent using a paddle, once rolled out, transfer your dough to a baking sheet and build your flatbread or pizza directly on the sheet to skip the tricky transfer into the oven.

This versatile pizza-like bread is classic yeasted dough which needs time to rise. The time allows for the gluten to develop and enriches the flavor.

Makes 4 (10- to 12-inch) flatbread bases 1 tablespoon sugar 1 packet activated yeast 1/4 cup lukewarm water 1/2 tablespoon salt 4-1/2 cups all-purpose flour 1 cup water, plus extra as needed 3 tablespoons olive oil Extra flour, for kneading Semolina flour, for rolling In a small liquid measuring cup, mix together the sugar and yeast. Add 1/4 cup warm water and leave for about 10 minutes. It should become frothy and bubbly. Mix together the salt and flour in a large bowl. Once evenly mixed, make an indentation in the center of the flour and pour in the yeast mixture. Mix together, gradually adding water and olive oil, until the dough forms a ball that holds together.

I use my hands for this, but you can use a mixer with a dough hook. Transfer the dough ball to a floured surface and knead for a few minutes until the dough becomes smooth and pliable, adding a little bit of flour if too sticky. Place in an oiled bowl and cover loosely with plastic wrap. You can opt for a slow rise and place the dough in the refrigerator for 24 hours, or you can place the bowl in a warm spot on the counter to rise until it has doubled in size, usually 12 hours. Once double in size, punch down and divide the dough into 4 equal parts. Roll each one into a ball and hide the seam by pulling the dough around the top and gathering it on the bottom.

At this point you can either wrap the balls individually and freeze them for future use or roll them out and get ready to bake. If you did the slow proof in the refrigerator, let the dough come to room temperature before handling. To roll out, sprinkle some semolina flour on a hard surface and on a rolling pin. Place a dough ball in center of the semolina and roll out to desired thickness and shape. Top with favorite toppings and bake in oven on a pizza stone at 500 degrees F for 812 minutes. Variation This dough makes a delicious herbed basesimply add 3 tablespoons dried Italian mixed herbs to the flour and follow the instructions.

Or, you can add 1 tablespoon garlic powder to flour for savory dishes, or 1 tablespoon cinnamon, if using for a sweeter dish.

This is a quick, easy flatbread that can be topped or paired with anything sweet or savory. Makes 8 single serving or 16 appetizer flatbread bases 1 cup chickpea (garbanzo bean) flour 1-1/2 cups bread flour 1/2 teaspoon salt 1 teaspoon baking soda 3/4 to 1 cup water Mix the chickpea flour, bread flour, salt, and baking soda together in a large bowl. Add the water, a little at a time, until a sticky, but manageable dough is formed. You should be able to work with it. Knead the dough until it loses some of the tackiness and holds together.

Divide into 8 or 16 equal-size balls. Roll out to desired thickness. Cook in a hot pan on the stove for about 30 seconds each side. Top with your favorite topping, slather with butter, or just eat warm. Variation These really stand out by adding sesame seeds, nigella seeds, or your favorite spices to the dough.