Nemo. The historic blizzard that just hit New England. I’m sure you’re all aware of it.
If you felt its effects, did you stay inside, watch extra movies and pull out all the makings for hot chocolate? Did you bundle-up and brave the snow; shoveling, making snow balls and catching a rare glimpse of the city at a standstill?
Or were you at home, somewhere warmer and west of the storm? Watching the weather on your T.V. and feeling grateful that you could still get out-and-about as you needed?
Though my home is in Boston, I was on the other end of the storm and felt its effects through canceled flights and standby seats. I’m now back in town and grappling with many others to find parking and keep my toes warm through the slush.
Whether or not you’re still trying to shovel your car outside of that parking spot, or feeling grateful that the only snow you see is on a T.V. screen, we can all look forward to warm, fresh bread after a winter’s day. This Persian Flatbread has that perfect texture that’s soft and doughy on the outside and crisp and crunchy on the outside. The roomal (a flour paste that sounds a lot more intimidating than it is) gives it an almost buttery taste. This pairs well with an infinite number of recipes and will make a winter storm something to look forward to.
Adapted from Food & Wine
Keywords: bake appetizer bread side vegetarian vegan
Ingredients (2 flatbreads)
- 2 1/4 tsp. active dry yeast
- 4 cups bread flour
- 2 tsp. salt
- 1 tsp. olive oil plus more for coating bowl
- 1 tbs. all-purpose flour
- 1 tsp. sugar
- 1 1/2 tbs. poppy seeds (you can also use a mixture with sesame seeds)
1. In bowl of standing mixer mix together 2 cups warm water with yeast. Let stand 5 minutes. Add bread flour and salt. Using dough hook (or kneading by hand), mix at medium speed until a loose dough forms. Increase speed to medium-high and mix until dough is smooth, about 4-5 minutes.
2. Place dough in lightly oiled bowl and cover with a cloth. Let stand in draft-free area for 1 hour.
3. Punch down dough and separate into 2 even pieces; shape each into an oval. Cover and let rise 1 hour.
4. Meanwhile, in a small saucepan, stir together all-purpose flour, sugar, 1 tsp. olive oil and 1/2 cup water. Cook over medium heat, whisking, until a past has formed, about 2 minutes. Set aside to cool.
5. Preheat oven to 450 degrees. Set a pizza stone on the lowest rack in oven, allowing it to heat in the oven at least 30 minutes before using. If only using half of dough, place other half in refrigerator for later use.
6. Place dough on lightly floured surface. Roll dough into rectangle/oval, about 14 x 5 inches. Using your index or middle finger, press finger flat onto dough, forming 5 length-wise ridges. Spread about half the flour paste onto top of dough and sprinkle with half the poppy seeds.
7. Place onto pizza stone coated in cornmeal. Bake about 18 minutes, until golden brown. Serve and enjoy.
~Did you feel the effects of Nemo?