Flat bread

gokayaking

Does anyone have a basic recipe and instructions for cooking flat bread using the bread stone? I once had a recipe made by a friend that was a basic bread with olive oil, goat cheese on the top with onion and green pepppers.

New to the egg and have no idea how to do bread. Any hints and tips would be welcome.

Thanks

The Naked Whiz

Have you looked through the recipe section for Naan bread? I'm pretty sure there is a recipe in there. Naan is wonderful stuff!

egret

Here is one I do :

Focaccia with Olives and Rosemary

Ingredients :

2 cups Warm Water (105°F; to 115°F;)
2 tsp. Dry Yeast

4 1/2 cups (about) All-Purpose Flour
2 tsp. Salt

1-2 Tbls. Olive Oil
24 Black or Green brine-cured Olives (such as Kalamata or Greek), pitted, halved
2 Tbls. chopped fresh Rosemary or 2 tsp. dried
1/4 cup Minced Onion

Preparation :

Place 2 cups warm water in KitchenAid bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add flour and salt to yeast mixture. Attach dough hook and knead dough until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Cut a round piece of parchment paper about 14 inches in diameter.
Punch down dough and transfer to parchment paper.
Roll out dough to cover parchment paper. Let dough rest 10 minutes.
Spread olive oil all over surface of the dough.
Sprinkle olives and chopped rosemary evenly over.
Let dough rise, uncovered, in warm area until puffy, about 25 minutes.

Preheat BGE to 475°F with plate setter (legs down), ceramic feet on plate setter and pizza stone on ceramic feet. Press fingertips all over dough, forming indentations.
Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Firetruck

Hey John I was just about to post and tell him, you are one of the bread guru's around here and he should look you up. When I clicked reply there you were.

FearlessGrill

Gokayaking,

Welcome. I use my Egg to bake bread all the time. I don't do a lot of true flatbreads, such as pita or nann in the Egg because there isn't enough surface area to cook a full batch together. However, a focaccia like the one Egret recommended sounds like the one you had, and works great in the Egg.

Here are a couple of links to our blog that have focaccia recipes that I've previously posted here...

Sage & Onion Focaccia: http://www.fearlesskitchen.com/2008/07/recipe-sage-and.html

Olive & Rosemary Focaccia (not quite the same as Egret's: http://www.fearlesskitchen.com/2008/06/recipe-my-birth.html

From your post, I couldn't tell if you're specifically looking for instructions on how to bake bread in the Egg, or if you've never baked bread at all. The links I posted describe the process from start to finish, using a stand mixer to mix the dough. You can also use a bread machine to mix, or do it the old fashioned way by hand. The bread machine is simple - just dump in the ingredients and hit go. Miking by hand is a bit more involved, and you should be able to find good instructions in most basic cookbooks or online.

To cook in the Egg using the pizza stone,

1) Light your fire.

2) Set up for indirect cooking, with the plate setter legs down.

3) Put some kind of non-flammable spacers on top of the plate setter. I use the three little green ceramic feet that came with the Egg. Put your pizza stone on top of these. This prevents the stone from getting too hot and burning the bottom of your bread.

4) Close the Egg and let the pizza stone come up to temperature. This will mimimize the chances of the bread sticking, if you put it directly on the stone. Also, let the smoke turn clear before putting the bread in.

5) Check on your bread periodically as you approach the recommended cooking time. I usually start looking 5 minutes before the target. When the bread looks golden brown on top, and sounds hollow when you tap it, it is done.

Hope this helps.

-John

gokayaking

Thanks for the replies. I'll give it a try and if it turns out my wife will be soooo happy. She loves flat bread.

Thanks again.

UnConundrum

I have a recipe HERE . It's made on a ThermoMix, but you can use a mixer instead. I was also in a hurry in an already hot egg, so I didn't put the plate setter in. I'd highly recommend using it, feet up, then the grid and then the pizza stone. Preheat for at least an hour to 500.