Raisin- Poppy Seed Flatbreads with Cardamom- Honey Butter

(from Lucianolinda’s recipe box)

Source: Yogurt Culture by Cheryl Stemman Rule

Categories: biscuits, bread, cornbread, rolls

Ingredients

  • 8 Tbsp. unsalted butter, at room temperature
  • 1 Tbsp. honey
  • 1/4 tsp. ground cardamom
  • 1 Tbsp. PLUS a pinch kosher salt, divided use
  • 1/4 cup golden raisin, coarsely chopped
  • Boiling-hot water
  • 1/4 cup warm water (about 100 degrees)
  • 2 1/4 tsp. (1 packet) active dry yeast
  • 1/2 cup plain low-fat or whole milk yogurt (not Greek), at room temperature
  • 1/4 cup honey
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 3/4 cup whole wheat flour
  • 3 Tbsp. poppy seeds
  • 2 to 4 Tbsp. coconut oil or butter, melted for brushing

Directions

  1. For the cardamom- honey butter:

  2. Whisk together the butter , honey, cardamom and a pinch of salt in a small bowl until smooth. Cover and let it sit at room temperature.

  3. For the dough: Place the raisins in a small bowl; add enough just-boiled water to barely cover.Let sit until needed.
  4. Meanwhile, pour the 1/4 cup of warm water into a mixing bowl. Sprinkle with the yeast, stir to moisten and let stand for 5 minutes, until foamy. Whisk in yogurt and honey.
  5. Lightly flour a work surface.
  6. Drain the raisins, reserving the liquid; pat dry. Add them to the yeast mixture along with the all-purpose flour, whole wheat flour , poppy seeds and salt, stirring to form a dough. (If the dough is too dry to come together, ass a few teaspoons of the reserved raisin liquid.) Turn the dough out onto the floured work surface and knead until smooth, 3 to 5 minutes.
  7. Transfer to a greased bowl, cover with plastic wrap and let rise in a warm spot for 2 hours, until slightly puffed. (The dough will not double.)
  8. Heat a cast-iron skillet over medium-high heat. After a minute or two, once a drop of water on the skillet sizzles and evaporates, brush the skillet with a little of the oil. Place the dough round at the center; cook until the underside is golden brown in spots, 1 to 2 minutes, until browned on the second side.
  9. Transfer the flatbread to a clean kitchen towel, wrap to keep it warm. Repeat the cooking, brushing with oil as needed, to cook all the flatbreads. Stack them on top of each other and keep them wrapped in the towel as you work.
  10. Serve warm with the cardamom-honey butter.

  11. makes 8 flatbreads

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