Buttery Flatbread

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Estimated Cost: $5

For a long time, this was our proverbial and literal bread and butter. Methodologically, it resembles a scallion pancake, or cong you bing, but philosophically it follows the French principle of maximizing butter content. At MSF, the undisputed Commander of Flatbread was our sous-chef Emma Sullivan. We used to make as many as two hundred of these in a batch. After you make twenty-four, you’ll understand why MSF opted for an early retirement.

Ingredients

You will Need

  • 2 cups sifted AP flour
  • 2 cups sifted pastry flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 cup boiling water
  • extra flour for dusting and adjusting
  • 4–6 oz tempered butter
  • 24 6" x 6" squares of parchment paper, or deli papers
  • salt and pepper to taste

Method

  1. Mix the flours and cornmeal together in a large mixing bowl. Form a well in the center.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Pour wet ingredients into the well and fold in the dry using a big spoon.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. When the mix comes together, start kneading. Add more flour if it’s too sticky.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. The key is to assess and adjust early in the kneading process.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. The dough should come together just enough to form a ball.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Cover with plastic and rest at room temp for at least an hour, or up to 8 hours.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Portion the dough into 20–24 2-oz balls. Coat the balls by shaking in a cup of flour.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. On a floured surface, roll the balls into thin disks. Work in batches of six.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  9. Each disk should be about 6" in diameter. Once rolled, peel the disks off the work surface so they don’t stick, then lay them back down.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  10. Spread tempered butter on one side of each disk. Sprinkle with salt and pepper.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  11. Using your hands, roll each disk into a tube or cigar shape.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  12. Roll or gently stretch the tubes into thinner tubes of about 12"–18" in length.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  13. Coil tubes into spirals like a cinnamon roll, and tuck the loose end underneath.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  14. Flatten the spiral gently with your hand.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  15. Flour generously.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  16. Using the rolling pin, gently re-roll each coil into a 6" disk.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  17. Place each disk on parchment paper. Pile in bundles of up to 15 flatbreads.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  18. Sear in a pan or on a griddle in oil, butter, or animal fat until browned on both sides.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  19. Serve with escargots, Peking duck, or as a PB&J or the King trumpet.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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