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Fresh Flatbread Sandwich

The lunch rut is real. This skillet flatbread comes together with basic pantry staples and Shawnee Mills flour, puffing up in a scorching cast-iron pan with golden, blistered brown spots in under two minutes. We layer the warm bread with rich Lovera’s summer sausage, creamy Caciocavera cheese, crisp Scissortail Farms greens, and a sharp swipe of Griffin’s yellow mustard for a crisp, crave-worthy bite that knocks basic deli sandwiches completely out of the rotation.

Ingredients

  1. 3-3 1/4 cups Shawnee Mills All Purpose Flour
  2. 1 1/4 cups boiling water
  3. 1/2 cup instant potato flakes
  4. 1 1/4 teaspoon salt
  5. 2 tablespoons olive oil
  6. 1 teaspoon instant yeast
  7. Loveras Summer Sausage
  8. Loveras Caciocavera cheese
  9. Scissortail Farms lettuce greens
  10. Seikels Oklahoma Gold Mustard
  1. To make flatbread: Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
  2. In a separate bowl, whisk together the instant potato flakes and 1 cup of the remaining flour
  3. Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
  4. Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.Let the dough rise, covered, for 1 hour.
  5. Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
  6. Roll each piece into a 7″ to 8″ circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they’re puffed and with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.
  7. To make sandwiches, top flatbread with your favorite MIO ingredients, like Loveras Summer Sausage, Scissortail lettuce greens and Seikels Mustard.

Find it online: https://www.miocoalition.com/recipes/fresh-flatbread-sandwich/