Author Topic: June 2021 Monthly Challenge: Flat Earth Society (Read 2484 times)

Bill/SFNM · « **on:** June 02, 2021, 12:42:58 PM »

Flatbreads from around the world.

Bill/SFNM · « **Reply #1 on:** June 06, 2021, 07:53:44 PM »

I'll kick this challenge off with my favorite breakfast, jianbing.

Jon in Albany · « **Reply #2 on:** June 06, 2021, 09:03:08 PM »

That looks really good.

amolapizza · « **Reply #3 on:** June 08, 2021, 06:30:24 AM »

My contribution for the month, Panuozzi.

Basically a pizza dough ball, stretched into an oval and baked in a hot oven until it puffs up like a pita.

Normally cut open like a book, topped with cold cuts and cheese and then warmed up until the cheese melts. Of course you can add salad and other vegetables if you need to be healthy

Some more details: https://www.pizzamaking.com/forum/index.php?topic=52331.msg673532#msg673532

Peter B · « **Reply #4 on:** June 11, 2021, 10:24:08 AM »

I'll throw my hat into the ring with a Panuozzo as well. I did the thin crust dough recipe posted here: https://www.pizzamaking.com/forum/index.php?topic=69808.msg671940#msg671940

Then I just stretched out the dough into kind of an oval shape, like above. One of them did not puff up that great, so I just made an impromptu "French bread pizza" (not pictured). The other one puffed up nicely, so I made a basic cold hero like I would get from Italian delis and pizza places as a kid (ham, salami, provolone, tomato), but used some pickled red onions as well. I am passionate about pickled red onions.

I think the bread needed to bake hotter, as it didn't really crisp on the bottom. Next time, I think I will try a steel and under the broiler.

I really like this option, since my wife is lukewarm to my pizzas (she grew up with Pizza Hut style that has tons of toppings). So, I can just use some dough from the same batch and she can make a sandwich with whatever she wants - French style with ham and swiss, hot Italian with maybe meatballs and sauce, or maybe a banh mi which sounds really good right now!

TXCraig1 · « **Reply #5 on:** June 11, 2021, 04:24:47 PM »

How thick can bread be and still be flat?

Bill/SFNM · « **Reply #6 on:** June 11, 2021, 04:39:20 PM »

Quote from: TXCraig1 on June 11, 2021, 04:24:47 PM

How thick can bread be and still be flat?

Section 3.14159 of the IFBS bylaws clearly specifies that the vertical Y dimension of the flatbread's baking orientation be less than the distance between the upper and lower main incisor biting edges with the consumer's masseter muscles fully extended (approx. 46mm for the average adult mail). Foot size is also factored in for this challenge.

02ebz06 · « **Reply #7 on:** June 11, 2021, 04:52:45 PM »

Wow Bill, you sure have your rules and regulations down pat.
You must have one of those ~~pornographic~~ photographic memories.

TXCraig1 · « **Reply #8 on:** June 12, 2021, 06:31:15 PM »

Quote from: Bill/SFNM on June 11, 2021, 04:39:20 PM

Section 3.14159 of the IFBS bylaws clearly specifies that the vertical Y dimension of the flatbread's baking orientation be less than the distance between the upper and lower main incisor biting edges with the consumer's masseter muscles fully extended (approx. 46mm for the average adult mail). Foot size is also factored in for this challenge.

Ah yes, good old Section 3.14159, always a great read. However, we should always cite in full context. Reading to the end of that section of the bylaws, as I'm sure you know, the truth is clear: Section 3.14159.26535.9 explicitly specifies that, and I quote, "Pizza is not only not flatbread, pizza is not bread at all."

Bill/SFNM · « **Reply #9 on:** June 12, 2021, 07:35:17 PM »

Quote from: TXCraig1 on June 12, 2021, 06:31:15 PM

Ah yes, good old Section 3.14159, always a great read. However, we should always cite in full context. Reading to the end of that section of the bylaws, as I'm sure you know, the truth is clear: Section 3.14159.26535.9 explicitly specifies that, and I quote, "Pizza is not only not flatbread, pizza is not bread at all."

Everyone remembers the IFBS convention of 2015 when this amendment was rammed through despite a large number of strenuous objections. Rumors abound of undue influence, threats of violence, and generous bribes from shady "pizza is not bread" industry groups.

TXCraig1 · « **Reply #10 on:** June 13, 2021, 07:27:45 PM »

Quote from: Bill/SFNM on June 12, 2021, 07:35:17 PM

Rumors abound of undue influence, threats of violence, and generous bribes from shady "pizza is not bread" industry groups.

I'm flattered to be known as an industry upon myself!

jsaras · « **Reply #11 on:** June 13, 2021, 08:04:09 PM »

Quote from: TXCraig1 on June 11, 2021, 04:24:47 PM

How thick can bread be and still be flat?

The FDA states that it must be two times greater than half the width, and it must labeled on the back of the package in 6-point non-serif font. California has the additional Proposition 65 warning requirement, "Flatbreads are known to the State of California to contain substances which cause immediate bloating".

corkd · « **Reply #12 on:** June 14, 2021, 03:19:29 PM »

In a pizzamaster promo video Brian Spangler says “pizza is bread with toppings”, but what does he know

Hanglow · « **Reply #13 on:** June 14, 2021, 07:17:58 PM »

Bread is just pizza with no toppings makes no sense to me, so I'm in team Pizza is not bread.

I'm never, ever calling it a pie though, it is categorically not pastry.

texmex · « **Reply #14 on:** June 15, 2021, 05:29:42 AM »

Quote from: Hanglow on June 14, 2021, 07:17:58 PM

Bread is just pizza with no toppings makes no sense to me, so I'm in team Pizza is not bread.

I'm never, ever calling it a pie though, it is categorically not pastry.

Neither is Boston Cream Pie...
Shepherd's Pie, ain't.
When the moon hits your eye like a big pizza ~~PIE~~ that's amore! (Just doesn't have the same ring to it).
Chicago deep dish actually is a pastry.

BTW, pizza is just a flatbread.

So here's my entry for this month (almost lost it and it folded a bit while clinging tenaciously to the peel, but I fixed the fold as it spun).

Bill/SFNM · « **Reply #15 on:** June 16, 2021, 05:01:54 PM »

Naan baked in the Carbon oven. Well, not really naan - had to take some liberties (e.g. kefir instead of yogurt). Butter chicken and basmati rice.

texmex · « **Reply #16 on:** June 16, 2021, 08:04:54 PM »

Beautiful plate, Bill.

Yael · « **Reply #17 on:** June 16, 2021, 09:25:46 PM »

I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼

French "galette bretonne" (buckwheat flour (50%) batter with beer, milk, eggs, oil), this one with a white wine bechamel, mozzarella (should be emmental), egg and a little bit of tartuffa sauce. There should be French ham in the original version. Maybe not very authentic but it was good!

Bill/SFNM · « **Reply #18 on:** June 16, 2021, 09:34:31 PM »

Quote from: Yael on June 16, 2021, 09:25:46 PM

I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼

I have a simple definition of bread:

ground grains; moistened; often leavened, but not always; and cooked. Your delicious galette is clearly a flatbread.

I know, this definition might include things like pasta, breakfast cereals, etc. So sue me.

Peter B · « **Reply #19 on:** June 17, 2021, 12:56:06 PM »

Quote from: Yael on June 16, 2021, 09:25:46 PM

I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼

French "galette bretonne" (buckwheat flour (50%) batter with beer, milk, eggs, oil), this one with a white wine bechamel, mozzarella (should be emmental), egg and a little bit of tartuffa sauce. There should be French ham in the original version. Maybe not very authentic but it was good!

I would love to hear more about this recipe. How the batter is formulated and how it is cooked.