Recipe by Cook's Hideout

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For this month's Home Baker's ChallengePriya Suresh @ Priya's Versatile Recipes chose some yummy French baked goodies. I picked this simple flat bread from Northern France called Faluche du Nord from Priya's list. The recipe seemed very simple to make almost, yeasted dough then rolled out and baked into bread, almost like our own naans. But I thought these were much simpler to make because the rolled out dough is cut using a cutter instead of rolling each bread separately. I thoroughly enjoyed making these bread. I added some atta (whole wheat flour) to add some fiber and nutrition. The...

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Ingredients

• 1 cups all purpose flour ((if not using wholewheat flour, use 2¼cups of all purpose flour))
• (1.25l) fish stock ((or wholewheat flour))
• (1.25l) fish stock
• 1 tsp yeast
• (1.25l) fish stock (Lukewarm)
• (1.25l) fish stock
• 2 tbsps Olive Oil bread (- and more for brushing on the)

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Method

1. Combine yeast, sugar and water in a measuring cup and set aside for 5~10 minutes or until the mixture gets foamy.
2. In a medium mixing bowl, combine flour (s), salt and oil. Slowly add the yeast mixture and knead into a smooth and soft dough.
3. Transfer the dough into a greased bowl, cover and set aside to rise for 1½hour or until doubled in volume.
4. Sprinkle flour on a baking sheet and keep ready.
5. Gently deflate the dough and roll it out into ¼" thick rectangle on a lightly floured surface.
6. Using a medium sized round cutter (I used a 3¼" round cutter), cut the dough and place them on the prepared baking sheet. Cover the baking sheet and set aside to rise for 1 hour.
7. At the end of the rising time, preheat the oven to 350°F. Brush the discs with oil and sprinkle with more flour.
8. Bake for 10~15 minutes. These bread are supposed to be white, so make sure that they don't over-bake and change color.

View the recipe instructions at Cook's Hideout