Can you tell I’m into these flatbreads?!?Last time I made my Pear, Caramelized Onion & Blue Cheeze Flatbread, and it was divine. I made double of the dough, and just refrigerated the rest. A week later when I wanted to make this flatbread? Poof. Ready in 20 minutes. You can even freeze this dough and defrost in the fridge while you are at work, for a quick dinner when you get home.
But back to this garlicky Kale. It’s like flatbread with garlic kale chips, and those are two things I can get behind. I made it when were up skiing a few weekends ago and it was such an amazing afternoon snack! (Um, yes. I ate the whole flat bread as a “snack”.) Whether you serve these as an appetizer, snack, lunch or dinner, it will be a delicious treat!
At first Joe refused to try the flatbread. Now I’ll admit: up until I started using this dough, all my pizzas and flatbreads had been disasters! But he could see this come out perfectly. For a guy who is super adventurous in what he eats, throw the word Kale in the recipe and looses all interest. But then he got hungry too, and when my back was turned I caught him snacking on a piece. The verdict? He liked it. Kale will never be his favorite, but he did go back for more!
I have a lot more flatbread toppings I want to experiment with since this dough is totally No-Fail, but I know this Garlicky Kale one is going to be a standby all winter and spring. I love kale and garlic so I can’t go wrong here. Want to get creative? try adding dried dates and thinly sliced red onion a few minutes before taking the skillet out of the oven. If you aren’t vegan add some goat cheese – the soft and crispy will go well together!
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- Dough (enough for 2 flatbreads)
- 1 1/8 cups Warm Water
- 1 pack Active Dry Yeast (approximately 2 1/2 teaspoons)
- 1 tablespoon Agave Nectar
- 1 tablespoon Olive Oil
- 3 cups Whole Wheat or All Purpose Flour
- 1 teaspoon Salt
- 2 cups shredded Kale
- 2 cloves garlic, diced
- 1/4 cup olive oil + 2 tablespoons
- For Dough
- In a large mixing bowl, combine water, yeast, agave nectar and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, and mix with your dough attachment on your mixer (or stirring with a spoon) until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, Place dough in bowl, cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Roll it out to fit the size of your pan.
- For Flatbread
- Preheat your oven to 450°.
- In a large pot add 1/4 cup olive oil and heat on medium heat. When warm add diced garlic, and let cook until fragrant, about 2 minutes. Reduce heat to low and add kale. Toss to coat in olive oil.
- Place dough in skillet, and rub 2 tablespoons olive oil over center, except for crust.
- Place skillet over a burner and cook at high heat for about 30 seconds.
- Remove from heat and place in the oven for 17-20 minutes.
- After about 12 minutes add garlic kale to flatbread and cook until kale is crispy and side of flatbread are lightly golden.
- Serve warm.