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Cheese and Onion Flatbreads
a good way to
use up some odds & ends of cheeses that get a little hard for
eating plain; the grated cheese dissolves into the bread giving it a
a dozen or so rounds
1 medium onion, coarsely chopped, about 1 cup
2 tablespoons olive oil
2 cups warm water
1 teaspoons yeast
3 ounces sharp cheddar or
firm cheese of your choice, coarsely grated
700 grams flour
either 5 cups
unbleached all-purpose or bread flour or whole wheat flour
700 grams hard white wheat
Mill together with the wheat or crush together in a mortar
1/4 teaspoon black peppercorns
1/4 teaspoon celery seed
1 tablespoon cumin seed
1 teaspoon dried sage
1/2 teaspoon salt
Semolina to sprinkle on baking sheets (optional)
Olive oil to brush or spray on top
Saute the onion in the olive oil until translucent and soft, but stop
before it begins to brown. Set aside to cool. This is a lot
of oil for the amount of onion, but it's not a lot for the amount of
bread you make, so use the full amount.
By hand or mixer:
Dissolve the yeast in the warm water.
together the dry ingredients. Mix in the water and yeast, and
knead lightly for a few minutes. Add the grated cheese and the
onion/oil mixture and knead until smooth.
By food processor:
With the metal blade NOT the dough blade, mix the flour, salt, spices,
and yeast (instant yeast for this technique). Add 2C cold water
all at once (the processor will heat it up as it mixes), while
processing, and continue all
until the dough comes together in a ball. Stop and let the flour
hydrate for 10-15 minutes.
Add the grated cheese, and process about 30 seconds. Add
the onion/oil mixture and process again about 15 seconds. The
dough should be soft & bouncy;
you may need to adjust with a little extra flour or water to finish the
until double in bulk, punch down, and let rise once more. Preheat
the oven to 425 degrees while the dough finishes the second rise.
dough into a dozen small rounds, and let them relax, a few minutes
before rolling or stretching them out into 6 inch flat loaves.
or brush with more olive oil. Let rise on semolina-sprinkled
sheets while the oven preheats to 425 degrees.
Just before baking, press some dimples into the dough with your fingers
or prick with a docker if you have one (this is to keep them flat and
avoid pita-type pockets). Bake 10-15 minutes until golden brown
This is a very flexible recipe, and works fine with straight warm
rises, or retarded in the refrigerator overnight at any stage.
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