Tuesday, March 9, 2010
This recipe is from Weight Watchers' New Complete Cookbook. If you are a weight watcher, each serving is 2 points. I don't like keeping points for a lot of things, least of all food, so this recipe will probably undergo tweaking in the near future. It turned out kind of like a thick biscuit, which was good, but not what I like from a flatbread. For the next batch we're going to try low fat yogurt instead of milk for a softer, chewier texture. I'll let you know how that works out. :) Until then . . .
(makes 8 servings)
1/2 cup fat-free milk
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1. In a small bowl, beat the milk and egg. In a food processor, combine the flour, baking powder, sugar, salt and baking soda. With the machine running, pour the milk mixture through the feed tube until the dough forms a ball. Kneed the dough by pulsing until it is smooth, about 30 times.
2. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough "rise" or rest in a warm, draft-free place for 3 hours.
3. Place a large baking sheet on the center oven rack; preheat the oven to 450 degrees. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into 8 pieces; flatten each into a 3/8-inch-thick* teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops. Serve hot or at room temperature.
*We found this to be too thick, thus the biscuit-like "flat" bread. I would roll them out a little thinner.