The Atlanta Journal-Constitution
Chili-spiced flat bread turns out thin, crispy
On a recent visit, my sister and brother-in-law treated me to a dinner at Canoe. Everything was spot-on: ambience, service and food. We loved the lavosh that came in the complimentary, bottomless bread basket. It was thin and crispy, with a bit of heat at the finish. We even requested a doggie bag, so we could take home what was left. Perhaps Chef Basford can be persuaded to give us the recipe? — Lucia Tranel, St. Louis, Missouri
When Canoe’s executive chef Matthew Basford sent the recipe, he wrote, “Canoe is known as a place to make memories and for its memorable dishes. This chili-spiced flat bread is part of what makes Canoe special.”
The restaurant prepares the lavosh every day starting with 50-pound bags of high-gluten flour.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of ” and the name of the restaurant in the subject line.
CANOE’S LAVOSH
¾ cup vegetable oil
1 tablespoon dried red chili flakes 5 ½ cups bread flour 2 tablespoons table salt ½ tablespoon fresh thyme leaves 1 ¼ cups cold water, or as needed
In a small saucepan, combine oil and chili flakes and bring to 200 degrees. Remove from heat and allow to cool. After 2 hours, strain out chili flakes and reserve oil. Discard chili flakes. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with dough hook, combine flour, salt and thyme. Turn mixer to low and run 30 seconds to combine ingredients. Add reserved chili oil and mix on low speed 1 minute. With mixer running, add just enough water to make a smooth dough. Run mixer 1 minute, still on low. Remove dough from mixer and divide into 12 balls. Arrange balls on prepared baking sheet. Cover lightly and allow to rest overnight.
When ready to bake, heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Lightly oil the parchment.
Take each ball and roll out to about ½-inch thick. Let rest 15 minutes. Working with 1 ball at a time, roll out to ⅛-inch thick. Arrange on prepared baking sheet. Roll as many as will fit on the 2 prepared sheets, then bake 20 minutes or until golden brown. Remove to a wire rack to cool and repeat rolling and baking with remaining balls. Break into pieces to serve.
Makes 12 sheets.
Per sheet: 347 calories (percent of calories from fat, 38), 8 grams protein, 46 grams carbohydrates, 2 grams fiber, 15 grams total fat (2 grams saturated), no cholesterol, 1,159 milligrams sodium.
From the menu of . . . Canoe, 4199 Paces Ferry Road, Atlanta. 770-432-2663,