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Puffy Flatbread

2/21/2021

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I don't know about yours, but our Valentine's day was HOT! 🔥We spent the afternoon standing in front of a 2000 degree kiln!   😂😉  It was an afternoon of melting, pulling, twisting, shaping, rolling and smooshing ... glass.  If you ever get the chance to take a lesson in glass blowing - I highly recommend it.  It was fascinating.  
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Before the class, I was apprehensive about my ability to working with molten hot glass, but I found the glass blowing process to be oddly therapeutic.  It's definitely more of an artistic outlet for creativity than baking.  I can see why people really enjoy working with glass and I developed a real appreciation for it after giving it a try for myself.  The Valentine glass hearts that we made last Sunday turned out perfectly imperfect.  

I know, it's an oxymoron but it accurately describes our creations.  Kind of like the oxymoron - puffy flatbread.  What's the point of making a flatbread if it's going to be puffy? 😅 Maybe I should rename it, puffy bread.  💁🏻‍♀️ Anyway, this flatbread is puffy, light, bubbly and super delicious.  
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Puffy Flatbread
4 cups bread flour
1 Tablespoon sugar
2 teaspoons instant yeast
1 1/2 cups room temperature water
3 Tablespoons olive oil
1 teaspoon salt
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Combine flour, sugar and yeast in bowl of stand mixer. 
With mixer running, gradually add water and 2 T. oil. Mix on low 5 minutes.
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Cover bowl with plastic wrap and let rest 20 minutes. 
Sprinkle salt over dough and mix on low 5-7 minutes.
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Grease a bowl with 1 T. oil.  Transfer dough to prepared bowl.  
Cover bowl with plastic wrap and let rise 1 hour.  
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Transfer bowl to refrigerator and cold proof 24-48 hours.  
Divide dough into 4 pieces.
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On a floured countertop, shape each ball into a 1/2" disk.  Transfer to silpat lined baking sheet. 
Spray with cooking spray.  Cover with plastic wrap and refrigerate for 3 hours. 
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Press each ball into a 1/2" thick disk on a floured countertop.  
Return disks to silpat lined baking sheets.  Mist with cooking spray. 
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Cover with plastic wrap and let rise 1 hour. 
Heat baking stone on the grill or a 500 degree oven.  Dust with cornmeal.  
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Gently transfer one disk at a time to the hot pizza stone.  
Bake until dough is puffed and transfer to a wire rack using a pizza peel. 
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Lightly brush the tops of the bread with oil if you like.  ​
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I cooked my puffy bread on a pizza stone in my Big Green Egg but you could easily do it in your oven too.  
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Obviously, you have to plan ahead when you make this recipe.  It doesn't require a lot of "hands on" time, but you'll have to factor in at least 30 hours to get the right amount of air into this dough to make it "puffy".  I think that you'll agree that it's worth the time.  

Ciao!
Click here for a printable version of this recipe
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