Knoblauchfladen (Garlic Flatbread)
Introduction
Knoblauchfladen is a savory, garlic-infused flatbread that finds its roots in European culinary traditions. This flatbread combines the simplicity of bread-making with the robust flavor of garlic, making it a versatile addition to any meal. In this recipe, we’ll explore how to create this delicious bread, perfect for pairing with a variety of dishes or enjoying on its own.
Ingredients
- All-Purpose Flour: 500 grams, for the base of the dough.
- Active Dry Yeast: 7 grams (or 20 grams of fresh yeast), for leavening.
- Warm Water: Approximately 300 ml, for hydrating the yeast and dough.
- Olive Oil: 50 ml, plus extra for brushing.
- Salt: 10 grams, to enhance flavor.
- Sugar: A pinch, to activate the yeast.
- Fresh Garlic: 4-5 cloves, finely minced.
- Fresh Herbs: Such as rosemary or thyme, chopped, for added flavor.
- Coarse Sea Salt: For sprinkling on top.
Equipment
- Large mixing bowl
- Kitchen scale
- Rolling pin
- Baking sheet or pizza stone
- Oven
- Pastry brush
- Garlic press (optional)
Preparation
- Activating the Yeast: In a small bowl, dissolve the yeast in a portion of the warm water. Add a pinch of sugar and let it sit for 10 minutes until it becomes frothy.
- Making the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, olive oil, and the rest of the warm water. Mix to form a soft dough.
- Kneading: Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic. The dough should be soft and slightly tacky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preparing Garlic Oil: While the dough is rising, mix minced garlic with about 3 tablespoons of olive oil. Set aside to infuse.
- Shaping and Second Rise: After the first rise, punch down the dough and divide it into two or three equal parts. Roll each part into a thin circle or oval shape. Place the rolled-out dough on a baking sheet, cover lightly, and let it rest for another 15-20 minutes.
- Preheating the Oven: Preheat your oven to 230°C (450°F). If you’re using a pizza stone, place it in the oven during preheating.
- Adding Toppings: Brush the surface of each flatbread with the garlic-infused oil. Sprinkle with chopped herbs and a little coarse sea salt.
- Baking: Bake the flatbreads in the preheated oven for about 10-15 minutes, or until they are golden brown and crisp.
- Cooling and Serving: Remove the flatbreads from the oven and let them cool slightly. They are best served warm, either as an accompaniment to meals or as a snack.
Tips for Success
- Hydration: The amount of water may need to be adjusted based on the flour’s absorption rate. Start with less water and add more as needed.
- Garlic Flavor: For a more intense garlic flavor, add some minced garlic directly into the dough.
- Herb Variations: Feel free to experiment with different herbs like parsley, cilantro, or dill.
- Thickness: The thickness of the flatbread can be adjusted to your preference. Thinner flatbreads will be crispier.
Serving Suggestions
Knoblauchfladen is incredibly versatile. It can be served alongside soups and stews, used as a base for various toppings like cheese and vegetables, or enjoyed with dips like hummus or tzatziki. It also pairs wonderfully with salads and pasta dishes.
Conclusion
Knoblauchfladen is a delightful and flavorful bread that’s easy to make and always impresses. Whether you’re a seasoned baker or just starting out, this garlic flatbread is sure to become a favorite in your baking repertoire. Enjoy the process and the delicious, garlicky results!
