Okay. Consensus is…I need a rice maker. But it does make me feel just a bit better that some of you also can’t seem to master the skill of rice-making. I think it is all about the right pan. Which I don’t have. I am yet to convince Mr. Prevention that there’s anything higher quality than what can be found at the dollar store.
No, seriously. Scary and sad, I know. But, I love the guy…that carbaholic husband of mine.
He’s a fan of all things carbohydrates. Fresh bread (or flatbread) being no exception. This recipe makes 12 flatbread which Mr. P would insist constitutes 3 servings of 4 flatbread each. Needless to say, he struggles with portion control.
And with soft, pillowy, just-out-of-the-oven flatbread, I can’t blame him. He knows what’s good 
Herbed Flatbread adapted from Sunday Suppers
1 cup warm water (about 110 degrees)
1 tsp active dry yeast
3 cups all-purpose flour, plus more for surface and hands
3 Tbsp extra-virgin olive oil, plus more for bowl
1 tsp sugar
1 tsp coarse sea salt
1 large egg, whisked with 1 Tbsp water (egg wash)
sea salt, for sprinkling
2 Tbsp fresh rosemary or thyme, chopped (optional)
Directions:
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees. Divide dough into 12 equal pieces; place on a lightly floured surface and roll out. Transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs (if using). Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack. Yield: 12 flatbread.
Nutrition Information (per flatbread): 133 calories; 3.5 g. fat; 6 g. cholesterol; 193 mg. sodium; 22.3 g. carbohydrate; 0 g. fiber; 3.2 g. protein
Result: These were simple, soft, and much simpler to make than naan They were thin and airy, and can be flavored to suite any meal with the right spices. For my Indian dish, I didn’t use any herbs. For Italian, I would do rosemary, thyme, basil, and oregano, or a combination of the above. A very versatile baking success! Enjoy!
TGIF! Happy Labor Day weekend!
I am beyond pumped about the start of college football – and hoping for some better games than the Wisconsin/UNLV game last night – *yawn*. Mr. Prevention informed me that he’s going to Trader Joe’s to get chicken so he can make his Buffalo Chicken Dip for the game.
Obviously, I expect nothing less from the man.
Question: Any interest in the upcoming college football season? What team do you root for?
I know there’s some Illini fans out there!
I-L-L…
I’m really quite sad we’re not playing each other over Labor Day like we had been. Kicking your butts was always such a good way to start off our season… sigh…
Go Mizzou!
I have a Zojirushi rice cooker and it’s awesome. Yes, it’s expensive, but it’s totally worth it. I probably use it more than any other kitchen appliance.
I’m not into football. My college (UVM) didn’t even have a team. I guess I root for Jason’s college (South Carolina) by proxy though.
Enjoy your Labor Day! I can almost smell the flatbread baking. Yum!!
Flatbread looks tasty! I enjoy my rice cooker, but I don’t use it all the time….it *can* be a pain. Most of the time I’m lazy (and unhealthy) and just cook calrose rice which is impossible to mess up and extremely tasty. As for football, War Eagle!!
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Love the flatbread – and hooray for buffalo chicken dip!
The Northwestern/Boston college should be a good game tomorrow – my husband can’t wait for pre-season NFL to be over and let the real games begin.
Enjoy your weekend!
Mmmm that flatbread sounds so good.
I love that you have such a cheap husband – he’s going to wind up making you rich. Im sure of it. Besides, if you dont have the right pans for rice, you can always just make him koos koos.
OMGG…everything about this post made me crack up. Mark busted up laughing when I read it to him, too. Love ya, girl.
I’ve been missing bread lately! I need to play around with some gluten-free recipes, but it’s just been too hot to turn on the oven!
I have completely transformed Nick from a carboholic to a simple “carb lover”. IN other words, he doesn’t eat nearly as many carbs because like he says, “they show up on my stomach!” haha, sometimes it sucks being short. I mean, he still LOVEs carbs (especially beer carbs) but he no longer requests three pieces of bread for dinner, and then one for a late night snack. The flatbread sounds fantastic, and we can’t WAIT to come over to see your house (and meet Lily!) tonight!
We can’t wait!! See you soon!
I too, can’t seem to make a light and fluffy rice. I finally gave up and got a rice cooker. I bought a small version and use it all the time. I have to say I saw a recipe for baked brown rice that said the rice would come out light and fluffy, but it looked like more work than my trusty rice cooker. The flatbread looks delicious!
Mr. Prevention sounds a lot like my husband. He has gotten a lot better since we have been dating/gotten married but he is, how do I say this nicely, very frugal!
We are definitely looking forward to football season! We are Alabama fans, Roll Tide!!