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GOLDEN VALLEY, Minn. - Now that we're getting a taste of summer, it won't be long before farmer's markets start booming, and our favorite foodie has the perfect way to use all those fresh fruits and veggies.

You'll find hundreds of tasty recipes inBeth Dooley's new Minnesota's Bounty: The Farmer's Market Cookbook.

Meet Beth in person:

Wednesday 5/15 - 7:00 pm Merriam Park Library - Eating, Reading and Living Well!

Thursday 5/16 - 7 - 9 pm BIRCHBARK BOOKS
Sat. 5/18 10:30 Minneapolis Farmers Market Lyndale Ave
2:00 - 4:00 Cooks of Crocus Hill - Edina

Sun. 5/19 11:00 - 12:30 COOKS OF CROCS HILL - Stillwater
2 - 3:30 Cooks of Crocus Hill - St. Paul

Skillet Flatbread
Makes 6 flatbreads
These quick yeasted breads have a toasty interior and moist center. Top with grated cheese to serve with soups and stews, or scatter with sliced meat and vegetables to make a quick pizza.
1 cup warm water
1 tablespoon sunflower oil
1 package, 2-1/4 teaspoons active dry yeast
1 teaspoon honey
1-1/2 cups to 2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
Coarse salt
Whisk together the water, oil, yeast and honey in a large bowl; let stand until foamy, about 5 minutes. Stir in 1-1/2 cups all-purpose flour, the whole wheat flour, and the salt. Add just enough of the reaming flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour as needed.

Put the dough into a lightly oiled clean bowl, turn to coat. Cover with a clean dish towel and set in a warm place to rise until doubled, about 1 to 1-1/2 hours.

Punch the dough down and divide into 6 equal balls. Dust each with flour. Place a large skillet over medium high heat. Roll or stretch each ball into a circle about 6 to 7 inches in diameter.

Cook one at a time, turning once, until browned on both sides and cooked through, about 30 seconds to 1 minutes per side. Adjust the heat to prevent burning. Top with any of the toppings below and pop in the oven to keep warm.

Or, stack the cooked flatbreads on top of each other on a plate and cover with a clean towel. Let cool completely before wrapping and storing.

TOP WITH:

Shredded cheese
Handfull of mixed spring greens - arugula, sorrel, spinach, watercress

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