The base for all the terrific sandwiches at Bäco Mercat in Los Angeles is the bäco, a signature flatbread created by chef Josef Centeno. He adds a little yogurt to make the bread wonderfully tender.
Slideshow: Breads of the World
1 1/2 teaspoons dry active yeast
1 1/2 teaspoons sugar
1 cup warm water
6 tablespoons olive oil, plus more for the griddle
3 tablespoons plain yogurt
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
How to Make It
In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes. In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture. Add the 3 cups of flour and the salt. Mix at medium speed until a soft, supple dough forms, about 15 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 300°. Punch down the dough and return it to the mixer. Mix at medium speed for 10 minutes. Turn the dough out onto a lightly floured surface. Cut the dough into 10 pieces and roll each piece into a ball. Roll out each ball to an 8-inch round and cover with plastic wrap.
Heat a griddle and brush with oil. Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side. Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads. Serve warm or at room temperature.
The unbaked rounds can be frozen for up to 1 month. The baked breads can be wrapped in foil and kept at room temperature overnight. Reheat before serving.
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