Cinnamon Flatbread
Entrepreneur Jennifer Behar of Jennifer's Homemade joins Martha to make a delectable Handmade Holiday gift, sweet cinnamon flatbread. Part 1.
Sweet Cinnamon Flatbread
Watch the Video
Cinnamon Flatbread
Entrepreneur Jennifer Behar of Jennifer's Homemade joins Martha to make a...
Watch the Video
Cinnamon Flatbread
Entrepreneur Jennifer Behar of Jennifer's Homemade joins Martha to make a...
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The Martha Stewart Show, December Fall 2007
- Yield Makes 2 dozen
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Ingredients
- 1 cup lukewarm water
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups bread flour, plus more for work surface
- 1/4 cup plus 2 teaspoons ground cinnamon
- 2 teaspoons coarse salt
- 1 1/4 cups superfine sugar
- 3/4 cup extra-virgin olive oil
Directions
- Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
- Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
- Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
- Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.
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i put in all the oil to the dough accidentaly haha so its a little different . lol..
but the rest turned out fine.. its just not the best thing i've ever eaten...
i dont think i'll make it again
I tried making this recipe today, following the correct amts. of oil. It was too powdery and I kept trying to make it work. It looks like it's going to be very tough. I think I overworked it now! Too much trouble.
I'm glad to see I'm not the only one who has had a problem with this recipe, the liquid to flour ratio is definately not right. Ive ended up with dough that can be used for the foundations of my dream home..!! but I will persevere and let you know.
The recipe calls for 3/4 c olive oil. Use 1/4 c for making the dough and 1/2 c for brushing the dough strips.
PHT
never mind, I should have read the directions first
The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
I also had trouble with these. I ended up baking at a higher temperature and for many more minutes than called for, only to result in a hard "bread" rather than a crisp cracker. Can someone help?
I think perhaps the liquid or flour measurements are incorrect -- my Kitchenaid bowl is full of a powdery mess instead of a dough! Very disappointing, as I followed the recipe very, very carefully.
I also had some trouble with this. The temp was either too low or the time too short. I tried 275 but the time was still too shot. Plus, I was hoping these would be crisp but mine turned out soft (not doughy). I didn't want to leave them in so long that they would become too hard. I used only half the amount of oil and sugar/cinn. for the topping and it was plenty. Some expert info re: the nuances of the recipe would be helpful.
Are you sure the temp and/or time for this are correct? I've had mine in the oven for almost an hour - they are just beginning to brown and are nowhere near looking like the picture. Followed the recipe to a T - can't imagine what else is wrong?
Way to go Jennifer. Your segment was faaaaantastic! Mom and I are rooting for you.
Jackie and Marsha
It looks interesting.