kitchenaid mixer recipe
- The Best kitchenaid mixer recipe
- Easy Garlic Tomato Flatbread with Kitchenaid Mixer
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Garlic Tomato Flatbread with Kitchenaid Mixer Works
- ❓ Frequently Asked Questions About Garlic Tomato Flatbread with Kitchenaid Mixer
The Best kitchenaid mixer recipe
Easy Garlic Tomato Flatbread with Kitchenaid Mixer
A quick, fluffy flatbread that uses a Kitchenaid mixer to create a light, airy dough. Perfect for dipping in tomato sauce or serving with hummus.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Activate the yeast by dissolving it in warm water with a pinch of sugar. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add the yeast mixture and mix with the mixer’s dough hook on low speed until combined. Increase speed to medium and knead for 3–4 minutes until smooth and elastic. -
3
Shape dough into a ball, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 425°F. Roll dough into 8 even circles, about ⅛-inch thick. Place on a baking sheet. -
5
Bake for 10–12 minutes until golden brown. While baking, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds, then add crushed tomatoes, oregano, salt, and pepper. Simmer for 5 minutes. -
6
Serve warm flatbread with the garlic tomato sauce.
🔧Equipment
- Kitchenaid mixer with dough hook attachment
- Mixing bowl
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Garlic Tomato Flatbread with Kitchenaid Mixer Works
❓ Frequently Asked Questions About Garlic Tomato Flatbread with Kitchenaid Mixer
1. What is the best way to adjust the dough consistency if it’s too sticky or too dry?
Use a little more flour if the dough feels too sticky—just enough to hold together when pressed—but avoid overdoing it, as it can make the final product dense. If the dough is too dry, add a splash of milk or water, one tablespoon at a time, until it reaches a smooth, pliable consistency. Knead briefly after adding liquid to ensure even distribution.
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2. Can I substitute one of the ingredients if I don’t have it on hand?
For the yeast, you can use an active dry yeast substitute (like 00 yeast) or active dry yeast mixed with warm water for 5 minutes until foamy. If you lack butter, replace it with a neutral oil (like vegetable or canola) in the same amount, though the texture may differ slightly. For the flour, swap white all-purpose for whole wheat in equal amounts, but note that the bread will be denser and richer.
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3. How long should I let the dough rise before baking?
For a first rise, let the dough rest at room temperature (about 70°F) for 1 to 1.5 hours, or until it has doubled in size and is slightly puffy. If you’re using a cooler kitchen, extend the time to 1.5 to 2 hours. For a second rise (if making a sandwich loaf), cover and let it sit for 30 to 60 minutes until it’s puffy again.
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4. Why does my dough sometimes collapse after the first rise?
Collapsing can happen if the dough wasn’t sealed properly during the rise (leaving too much air out) or if it was overproofed. To prevent this, ensure the bowl is lightly greased before shaping the dough. If it collapses, gently reshape it and place it back in a warm place to rise again for 30 minutes before shaping for baking.
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5. Can I bake this in a different pan or oven? What adjustments should I make?
Yes! For a 9-inch round pan, preheat to 375°F and bake for 30–35 minutes, until the internal temperature reaches 190°F. If using a loaf pan, reduce the oven temp to 350°F and bake for 50–60 minutes. For an ovenproof cast-iron skillet, preheat to 425°F and bake for 40–45 minutes, flipping halfway through. Always check for doneness with a toothpick—it should come out clean.
