Cinnamon Apple Flatbread

This bread is a fun variation on the bread theme.  It is so good and crispy, and I think that you will love it.  This is another King Arthur Flour recipe (can you tell that I love KAF?), modified slightly.  This is another versatile recipe.  You can change out the apples and cinnamon sugar glaze for chunks of pepperoni, cheese, and mushrooms (or whatever you would like).  This creates a fabulous flat-bread pizza that you just can't get enough of.  In fact,  just thinking about it makes me want to eat it, which  means I need to make it this week.  Also, the recipe calls for drizzling your already greased baking pan with oil.  This is not a mistake, and will help to make your crust incredibly crispy.  Remember - Stay tuned for the pepperoni, cheese, mushroom version!

Cinnamon Apple Flatbread

1 cup sourdough starter, fed or unfed (if you do not have starter, substitute 1/2 cup water and 1/2 cup flour)

3/4 cup lukewarm water

2 teaspoons instant yeast

3 cups all purpose flour

1 1/2 teaspoons salt

2 Tablespoons nonfat dry milk

3 Tablespoons olive oil

Filling:

4 large firm apples, about 2 pounds

1/4 cup apple cider

1/4 cup maple syrup

Topping:

1/4 cup sugar

1 Tablespoon flour

1 teaspoon cinnamon

1/4 cup syrup, reserved from cooked apples

2-3 Tablespoons demerara sugar, optional

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, soft dough.  Place the dough in a lightly greased bowl and let it rise for 1 hour.  Gently deflate it, and allow it to rise for another hour.

While the dough rises, prepare the topping.  Core the unpeeled apples, and cut into 8 wedges.  Cut each wedge into 3 pieces.  You will have 7 to 7 1/2 cups of apple chunks.  Put the apples in a shallow, microwave safe bowl, and drizzle with the cider and maple syrup.  Microwave the apples until they have softened, but still hold their shape, about 9 minutes.  Drain the apples and reserve the juice.

Lightly grease an 18 x 13 inch rimmed baking sheet, or two 9 x 13 pans.  Drizzle olive oil on top of the spray.  Deflate the risen dough, then shape it into a rectangle and place it in the pan.  Shape and press the dough to fill the bottom of the pan.  If the dough shrinks back, let it rest for 10 minutes and then try again.  Arrange the apple chunks over the dough.  In a small bowl, combine sugar, flour, and cinnamon, then mix in the reserved syrup.  Drizzle over the apples.  Cover the bread and let it rise for 1 hour.  Preheat the oven to 425F.  

Uncover the bread and sprinkle with demerara sugar (if desired).  Bake the bread for 25 to 30 minutes, until the crust is golden brown around the edges and is set in the center.  Remove from the oven and transfer to a cooling rack.  A pizza cutter works well to cut this bread.  Makes about 18 servings.

Enjoy!  -Cardamommy