Franciscan St. Francis

SPR 2016

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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1 9 F r a n c i s c a n S t F r a n c i s . o r g S P R I N G 2 016 I N S P I R I N G W O M E N PHOTOGRAPHED Y CHRISTINE PETKOV Recipe Pepper Tapenade Flatbread 2 cups bread four 1 teaspoon salt 2 teaspoons quick-rise yeast (see note) 2 tablespoons minced fresh chives 1 cup very warm water, or more if necessary 1 teaspoon honey 1 tablespoon and 2 teaspoons olive oil, divided Pepper Tapenade (recipe follows) Cornmeal Per serving: 290 calories / 10 grams total fat / 9 grams protein / 54 grams carbohydrates / 1.5 milligrams cholesterol / 748 milligrams sodium / 3 grams dietary fiber In a medium bowl, STIR four, salt and yeast together. STIR in chives. COMBINE water, honey and 1 tablespoon oil in a bowl and STIR into four mixture until dough comes together. If dough is dry, ADD 1 tablespoon water at a time until dough is just moist. COVER bowl with plastic wrap; let sit at room temperature until doubled in volume, about 1 hour. While dough is rising, PREPARE Pepper Tapenade. DIVIDE sticky dough into 4 equal pieces. Do not punch down. Lightly DUST baking sheet with cornmeal. PLACE dough on baking sheet and PAT into ovals about 6 inches long, 5 inches wide. BRUSH surface of each fatbread with ½ teaspoon of the remaining oil. BAKE in preheated 400-degree oven for 10 minutes. REMOVE from oven. TOP fatbreads evenly with Pepper Tapenade, using about ¼ cup each. RETURN fatbreads to oven for 5 to 10 minutes or until bottoms of fatbreads are golden brown and topping is lightly browned. REMOVE to wire rack to cool slightly. FLOUR POWER Depending on the flatbread recipe, you may reduce your gluten intake as well. Some flatbreads originated in areas where high- gluten flours weren't available—for example, you don't see tall breads in India, said Dr. Hertzberg. His recipe for naan dough calls for all-purpose flour, which has slightly less gluten than bread flour. For her no-fuss flatbread dough, however, grilling authority Karen Adler uses high-gluten bread flour; the gluten allows the dough to puff up, which provides appealing texture. Her recipe yields "a soft dough that can rise in an hour. It's user-friendly and fast," said Adler, co-author of Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill. Another option for flatbread dough is whole- wheat flour, Dr. Hertzberg's preference. "It has more fiber, more vitamins and a little less gluten," he said. TOP-NOTCH TOPPINGS Flatbread's wholesome good taste is just as dependent on the toppings and flavorings as the dough: • Boost the nutrition of your flatbread by using plant foods in the dough or as toppings, including vegetables, fruits, beans, lentils, soybeans, seeds and nuts. • Put sesame or cumin seeds in the dough. • Top with hummus and a rainbow assortment of roasted vegetables for a wonderful vegan meal. • This recipe serves four as a light meal. The fatbread is oven baked, but you can cook it on the grill if you prefer. Makes 4 servings Note: Quick-rise yeast doesn't need to be dissolved in liquid. One envelope is slightly more than 2 teaspoons. ½ cup packed assorted black and green pitted olives, fnely chopped 1 tablespoon drained capers 2 anchovy fllets, minced In a bowl, COMBINE olives, capers, anchovies, roasted pepper, thyme, lemon juice and olive oil. Pepper Tapenade 1 small red bell pepper, roasted, peeled, seeded and fnely chopped (about ½ cup chopped) ¼ teaspoon dried, crushed thyme 1 teaspoon fresh lemon juice 2 teaspoons olive oil Flatbread is easy to prepare and invites almost endless variations. (dough recipe adapted from Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill)

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