Flaky Flatbread and White Bean Hummus

I am in love with today’s recipes. A few weeks ago I read in Bon Appetit magazine the recipe for flaky flatbread I have shared below. I wanted to try it almost immediately. My husband and I made them together and devoured all of them that same day. The flavors may be simple, but it is still rich in flavor and texture. An absolute treat.

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Flaky Flatbread

From Bon Appetit Magazine

Ingredients:

  • 1 tsp salt
  • 3 c all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 4 Tbsp unsalted butter, room temperature
  • olive oil

Directions:

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well.

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Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes.

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Wrap in plastic; let rest in a warm spot at least 4 hours.

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Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

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Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

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Brush tops of rounds with room-temperature butter and sprinkle with sea salt.

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Roll up each round onto itself to create a long thin rope,

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then wind each rope around itself to create a tight coil.

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Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick.

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Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

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Transfer bread to a wire rack and sprinkle with sea salt.

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Top these delicious flatbreads with a dip of your choice or try this easy and tasty white bean hummus. What I love about white beans is the buttery flavor they have, they make for delicious dips.

White Bean Hummus

Ingredients:

  • 1 can white beans (Canellini beans, Navy beans, etc.)
  • 3 sprigs of fresh thyme
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp olive oil

Directions:

Rinse and drain the white beans. Toss the beans and the remaining ingredients into a food processor. Blend until mostly smooth with just a few large chunks remaining.

Scrape bowl of food processor and put hummus into a bowl. Cover with plastic wrap and chill for 3-4 hours before serving (trust me this tastes great when the flavors have had a chance to meld together first).

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Flaky Flatbread

From Bon Appetit Magazine

Ingredients:

  • 1 tsp salt
  • 3 c all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 4 Tbsp unsalted butter, room temperature
  • olive oil

Directions:

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes.

Wrap in plastic; let rest in a warm spot at least 4 hours.

Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil. Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick.

Heat a large cast-iron griddle or skillet over medium-high heat. Working with one piece of dough at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

Transfer bread to a wire rack and sprinkle with sea salt.

 

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White Bean Hummus

Ingredients:

  • 1 can white beans (Cannellini beans, Navy beans, etc.)
  • 3 sprigs of fresh thyme
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp olive oil

Directions:

Rinse and drain the white beans. Toss the beans and the remaining ingredients into a food processor. Blend until mostly smooth with just a few large chunks remaining.

Scrape bowl of food processor and put hummus into a bowl. Cover with plastic wrap and chill for 3-4 hours before serving.

Brown Chicken Stock aka Liquid Gold

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Alright folks, I’ve shared with you some of my favorite chicken recipes (Roasted Chicken Thighs and Spatchcock Roasted Chicken), but don’t throw away those bones! In fact, I always have a “bone bag” in my freezer and and as we make these dishes the discarded bones go into this freezer bag rather than the trash. Once I have a full gallon-sized zip lock bag or more and a rainy day with no plans I make this chicken stock.

Chicken stock is one of the staples I like to have in my kitchen at all times, and if you’ve got the time (and the bones) this one is seriously worth it, it really is liquid gold in my kitchen.

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Brown Chicken Stock

adapted from Bon Appetite MagazineBrown Chicken Stock

Ingredients:

  • 5 lb chicken bones
  • cooking spray
  • 1 large onion, diced
  • 2 carrots (or 16 baby carrots), peeled, rinsed, and diced
  • 2 celery stocks, diced
  • 2 Tbsp tomato paste
  • handful of black peppercorns
  • 10 parsley sprigs
  • fresh thyme
  • fresh sage
  • 2-3 bay leaves

Directions:

Adjust the racks in the oven so one is on the bottom third of the oven, and the other is in the top third of the oven. Preheat the oven to 450 degrees. Arrange the bones in a single layer in a large roasting pan.

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(I know it looks kind of gross but hey, sometimes cooking ain’t pretty!)

Coat a baking pan with cooking spray and place the diced vegetables in it. Set aside. I do not recommend using a 9×9 pan as pictured above, the vegetables are too crowded and take to long to roast.

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Roast the bones for 15 minutes on the bottom rack of the oven. After 15 minutes place the vegetables on the top rack of the oven and roast for 20 minutes (let the bones continue roasting in the oven). Remove the vegetables from the oven and coat them in the tomato paste.

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Return to the oven and roast for an additional 10-15 minutes. The bones and vegetables should be a nice deep brown color (and smell amazing).

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Place the bones and the roasted vegetables into a large pot. While the roasting pan that the bones were in is still hot pour a cup of water in and scrape the brown bits up from the bottom of the pan. Pour the mixture into the pot with the bones and vegetables.

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Add 16 cups of water, and all remaining ingredients to the pot and bring to a boil over high heat. Reduce the heat and allow the mixture to simmer for 3 hours.

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Now for the fun part! Remove the stock from heat and using a slotted spoon remove the solids.

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Once the big pieces are out of the way, strain the stock through a fine mesh sieve.

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Return the stock t0 medium-low heat and simmer for an additional 1 1/2 hours.

Remove the stock from the heat and allow to cool. Once cool, spoon off the excess fat.

The stock will keep in the freezer for up to 3 months or in the refrigerator for 3 days, I like to store it in quart-sized zip lock bags. I typically put about 3-ish cups of stock per a bag and let them freeze flat so that once they are frozen solid I can stack them or stick them in small places in the freezer. To defrost them place the bags in a sink of hot water.

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Brown Chicken Stock

Adapted from Bon Appetit Magazine

Ingredients:

  • 5 lb chicken bones
  • cooking spray
  • 1 large onion, diced
  • 2 carrots (or 16 baby carrots), peeled, rinsed, and diced
  • 2 celery stocks, diced
  • 2 Tbsp tomato paste
  • handful of black peppercorns
  • 10 parsley sprigs
  • fresh thyme
  • fresh sage
  • 2-3 bay leaves

Directions:

Adjust the racks in the oven so one is on the bottom third of the oven, and the other is in the top third of the oven. Preheat the oven to 450 degrees. Arrange the bones in a single layer in a large roasting pan.

Coat a baking pan with cooking spray and place the diced vegetables in it. Set aside. Roast the bones for 15 minutes on the bottom rack of the oven. After 15 minutes place the vegetables on the top rack of the oven and roast for 20 minutes (let the bones continue roasting in the oven). Remove the vegetables from the oven and coat them in the tomato paste. Return to the oven and roast for an additional 10-15 minutes. The bones and vegetables should be a nice deep brown color (and smell amazing).

Place the bones and the roasted vegetables into a large pot. While the roasting pan that the bones were in is still hot pour a cup of water in and scrape the brown bits up from the bottom of the pan. Pour the mixture into the pot with the bones and vegetables.

Add 16 cups of water, and all remaining ingredients to the pot and bring to a boil over high heat. Reduce the heat and allow the mixture to simmer for 3 hours.

Next, remove the stock from heat and using a slotted spoon remove the solids. Once the big pieces are out of the way, strain the stock through a fine mesh sieve. Return the stock to medium-low heat and simmer for an additional 1 1/2 hours.

Remove the stock from the heat and allow to cool. Once cool, spoon off the excess fat.

The stock will keep in the freezer for up to 3 months or in the refrigerator for 3 days, I like to store it in quart-sized zip lock bags.