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Herbed Skillet Bread Recipe

April 10th, 2011 by Pamela Murski

These herb breads are quick and delicious….hot  off the flat iron skillet!  These would be a great addition to a picnic with cheese, local sausage and wine while at the ranch.

Kosher Salt & Herb Skillet Bread

HERBED SKILLET BREADS

 

2 ½ cups all-purpose flour, plus extra for dusting

1 cup boiling water

Extra virgin olive oil (EVOO)

4 cloves garlic, finely chopped

For each bread, one of the following:  2 Tbsp chopped basil, 1 Tbsp chopped chives, dill, marjoram, or sage, or 2 tsp chopped rosemary or Greek oregano

Kosher salt

Herb Flat Bread

Put the flour in a food processor and, with the motor running, pour in the boiling water.  Process for about 15 seconds to knead the ball of dough that will form.  Put the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rest and cool for 30 minutes.

Heat ¼ cup evoo with the garlic in a small skillet over medium-low heat until the garlic cooks but does not brown.  Pour the oil into a small bowl and wipe out the skillet.

Turn the dough out onto a floured board and cut it in 6 equal pieces.  Roll one of the pieces into a thin 9-inch circle, rotating it a quarter turn between rolls and using as much flour as needed to keep it from sticking.  Brush the dough with some of the garlic oil and sprinkle it with your choice of one of the herbs an about ¼ tsp salt.  Roll up the circle from one end so that you end up with a tube shape and pinch the loose end to secure it.  Coil the tube into a spiral, like a snail, and fasten the loose end again.  Roll the spiral into a flat cake about 7 inches in diameter.  Don’t worry if a few of the herb pieces poke through the dough.  Roll and fill the remaining pieces of dough in the same way.  *If you are not going to cook the breads right away, layer them between squares of parchment paper that have been lightly oiled or coated with pan spray.

Heat 1 Tbsp evoo in a medium skillet.  Slip in one of the breads, turn the heat to medium-low, and cook until the underside is dappled with a deep golden brown color and the top puffs a little, about 1 ½ minutes.  Flip the bread and brown the other side.  Drain the bread on paper towels, wipe out the pan, add more oil, and cook the remaining breads in the same way.  Sprinkle the breads with a little more salt and cut each into 8 wedges.  Serve warm.

Recipe: Herb Farm Cookbook

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