Spicy flatbreads

Ingredients

  • 2/3 cup Molli Mexico City
  • 1/2 cup warm milk (warm but not hot to the touch)
  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 3 cups bread flour

Directions

Manual Method – Dough

  1. In a large bowl mix the yeast, sugar, Mexico City, milk, oil, salt and one cup of the flour until combined.
  2. Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft. Knead the dough for 4-5 minutes until it is soft and smooth.
  3. Place the dough in a lightly greased bowl and cover with plastic wrap; let rise until doubled, about an hour.

Stand Mixer – Dough

  1. In the stand mixer with the dough hook, mix the yeast, sugar, Mexico City, milk, oil, salt and one cup of the flour until combined.
  2. Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft. Knead the dough on medium speed for 4-5 minutes until it is soft and smooth.
  3. Place the dough in a lightly greased bowl and cover with plastic wrap; let rise until doubled, about an hour.

Bread Machine – Dough

  1. Add the yeast, sugar, Mexico City, milk, oil, salt and flour to the bowl of the bread machine. Set the machine to use the basic dough setting, the dough is ready to shape when the cycle is complete.

Making the flatbreads (all methods)

  1. Divide the dough into eight equal pieces. Cover and let the dough rest for 10-15 minutes (this makes them easier to roll out).
  2. Roll out each piece until about 1/8 thick and about 8 inches in diameter.
  3. Heat a griddle or skillet to medium heat – about 300 degrees. When the pan is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles. Flip it over and cook on the second side until it is golden and spotty. Make sure the pan is hot enough to cook the flatbreads in 2-3 minutes on each side, overcooking will leave them dry.
  4. Place the flatbreads on a plate and cover with a clean towel. Repeat with the next flatbreads.
  5. The flatbread is great served warm; reheat gently on the skillet if needed.

Note – if you desire a spicier flatbread, increase the Mexico City sauce to 1 cup, and reduce the milk to ¼ cup.