I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.
I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.
Cozy up and enjoy the season.
Brussels Sprout & Red Onion Flatbread
Makes 4 flatbreads
Ingredients:
- 2.5 cups light spelt flour, plus more for shaping
- 1 cup whole spelt flour
- 1 cup lukewarm water
- 1 1/2 Tbsp. active dry yeast
- 2 Tbsp. olive oil
- a pinch of sea salt
Toppings:
- brussels sprouts, shaved thin on a mandoline
- red onion, sliced
- crushed red pepper flakes
Directions:
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Sift flour into a medium bowl.
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Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
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Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
- Preheat oven to 350° F (176° C).
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Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
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Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!
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(*Photo Credit: my sister, Jenny Norris – jjnorris.com)