Roti Pipih Ramuan Bawang Putih

Name: Roti Pipih Ramuan Bawang Putih
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 packet active dry yeast ((1 packet yields 2 1/4 tsp)); 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)); 1 Tbsp minced herbs ((rosemary and thyme)); 3/4 tsp sea salt; 1/2 tsp organic cane sugar; 1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour; 3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose); 1 Tbsp olive oil ((plus more for coating bowl)); 3/4 cup warm water*

1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.

⏱️ 120 menit 🔪 Persiapan: 90 menit 🔥 Masak: 30 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

6 porsi

1 packet active dry yeast ((1 packet yields 2 1/4 tsp))
2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
1 Tbsp minced herbs ((rosemary and thyme))
3/4 tsp sea salt
1/2 tsp organic cane sugar
1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour
3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose)
1 Tbsp olive oil ((plus more for coating bowl))
3/4 cup warm water*

Langkah-langkah

To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).