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Scratch Made Fennel Pollen Flatbread
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Nutrition Facts
Serving Size 143 g
(Approx. 12 Servings)
Amount Per Serving
Calories 360 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 800 mg 33%
Total Carbohydrate 62 g 21%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 10 g
Vitamin A 0% • Iron 20%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scratch Made Fennel Pollen Flatbread
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Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 h 10 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 .2000 Lb Texas Pure Milling Unbleached Bread Flour
1/4 Oz Fleischmann's Active Dry Yeast, 1 pkg.
3 Tsp Southern Style Fennel Pollen
2 1/2 cup(s) warm water
2 1/2 Tbsp grapeseed oil
1 Tbsp honey
5 Tsp kosher salt
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Instructions

1
In a bowl, combine flour, yeast and fennel pollen. Mix to combine and set aside.
2
In a stand mixer with dough hook attachment add warm water, oil, honey and salt, stir to dissolve. Add flour mixture and set on low speed 2 to 3 on mixer.
3
Allow dough to mix for 10 minutes scrapping down sides with a spatula as needed.
4
Transfer dough from mixer and form into a tight ball place into an oiled bowl and cover with plastic wrap. Proof for at least 1 hour or until doubled in size.
5
When dough is ready, punch down dough and form into a thick rope, cut into baseball sized pieces and roll out flat.
6
In a large non-stick sauté pan set over medium heat add each flatbread and cook 2 to 3 minutes per side or until slightly browned and puffy on each side. Repeat as necessary.
7
Cover with a clean towel or place in oven set to warm until ready to use.
8
Chef's Note: This recipe is great for the grill, just oil your grill well enough and grill for 2 to 3 minutes per side. Serve with your favorite dip.
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