How To Make FLATBREAD with Claire Saffitz | Dessert Person

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is often easier to digest.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Peel the potato and place it in a small saucepan with just enough water to cover it.

Set the saucepan over medium-high heat and cook until the potato is tender, about 10 minutes.

Save the water used to cook the potato for later use in the dough.

In a mixing bowl, combine the flour and salt.

Dissolve the yeast in a quarter cup of the saved potato water, ensuring it's lukewarm (not above 115°F).

Add the mashed potato to the flour mixture.

Mix in the dissolved yeast and the rest of the potato water.

Use a stand mixer with a dough hook to mix until the dough is smooth and elastic, about 5-10 minutes.

Oil a bowl and place the dough inside, covering it to rise until doubled in size, about 1-2 hours.

Divide the dough into eight pieces and shape them into balls.

Let the dough balls rise again at room temperature.

Prepare the eggplant dip by charring eggplants under a broiler until blackened, then scoop out the flesh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens