Quick Raspberry Flatbread: a unique fruity twist to the classic thinner bread with a little raspberry puree mixed in. Make it all with fruit or half and half for fun twists.
#twelveloaves is a great group where we bake a bread with the addition of the monthly theme flavor or ingredient. Exploring a less full-on yeasty road this month, we were asked to prepare an original Cracker, Crisps or Flatbread. I was originally planning on going with down the cracker route but settled on an unusual fruit based bread with a Raspberry Flatbread.
I posted a masoub breakfats recipe and it just so happens that the recipe requires a plain flatbread. I found a recipe for a quick flatbread over at Arabic Bites. I made one plain flatbread but to change it up for this post I added a fruit puree to the rest of the dough to make a sweeter and fun treat.
If you search for fruit flatbread recipes you will get lots of plain flatbreads covered with fruit slices but I could not find any recipe with fruit in the dough. I was going into unchartered territory. By making half the dough plain and adding raspberry puree to the other half I was then able to play with both doughs by mixing them up.
This quick flatbread is made with an unusual technique I have not tried yet. Yeast and sugar is added to water and then a little flour is mixed in. The mixture quickly bubbles up. Just toss in your flour and other ingredients to make your dough. Is there a name for this method? I did not find one.
The result was a denser bread in the fruit version but quite acceptable and loved the subtle taste of summer raspberries. Definitely a recipe I would like to experiment with more.
Quick Raspberry Flatbread
- 1 cup warm water
- 1 Tablespoon yeast
- 2 Tablespoons sugar
- 3 1/2 cups flour unbleached, whole wheat, or a mixture of the two
- 2 Tablespoons oil
- 1 teaspoons salt
- 1 cup raspberry puree frozen, thawed and crushed
- for "sponge" mix the yeast, sugar and water. Add 1 cup flour to liquid. Cover the bowl and let rise for 10 minutes.
- Place 2 cups of flour and all the other ingredients with the "sponge" in the bowl of a mixer and beat for 10 minutes with a hook attachment until you get a soft ball of dough. Add more flour slowly if necessary.
- Preheat the oven to 550F with rack in middle of oven.
- Divide dough into 4 pieces and shape into 4 balls. Let rest for about 10 minutes on the counter.
- Roll or stretch each piece out to a round to about 7 inches in diameter.
- Place onto oven trays and bake for 1 1/2 to 2 minutes per side, until golden.
October 2015 HTML + Links: Crackers, Crisps, and Flatbreads
Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves enter last month’s #TwelveLoaves Seeded Breads!
- Cheddar Cheese Crackers from Karen’s Kitchen Stories
- Lemon Oregano Pita Bread from Kudos Kitchen By Renee
- Pane Carasau from Culinary Adventures with Camilla
- Parmesan-Thyme Cream Crackers from A Baker’s House
- Piadina (Italian Flat Bread) from Cake Duchess
- Pretzel Crackers from All Roads Lead to the Kitchen
- Quick Raspberry Flatbread from Cheap Ethnic Eatz
- Rye Crispbread from The Bread She Bakes
- Senbei – Japanese Rice Crackers from A Shaggy Dough Story
- Three Seed Crackers from Hostess At Heart
- Thyme and Black Pepper Crackers from blackberry eating in late september
If you’d like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!
Check out more MENA group recipes here: