Roasted Garlic Flatbread With Tangy Chutney - Rachael Ray -

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/4 cup sugar, plus
• 1 tablespoon sugar
• 1/4 ounce active dry yeast (2 1/4 teaspoons)
• 1/4 cup lukewarm water (105-115 degrees)
• 3 cups flour
• 1 tablespoon salt, plus more
• salt, for sprinkling
• 1/2 teaspoon baking powder
• 1 cup buttermilk, at room temperature
• 1/2 cup unsalted butter, melted
• 1 1/2 heads roasted garlic
• 2 (10 ounce) cans diced rotel tomatoes, with mexican seasonings 10 oz, rotel is fine
• 1/4 cup red wine vinegar

Recipe

• 1 sprinkle 1 tablespoon sugar and the yeast into the lukewarm water and let stand until foamy, about 5 minutes. using a standing mixer fitted with a paddle attachment, combine the flour, salt and baking powder at low speed.
• 2 in a medium bowl, stir together the buttermilk and 2 tablespoons melted butter. add to the dry ingredients along with the yeast mixture and 3 tablespoons roasted garlic and mix at low speed until just combined. switch to the dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 minutes.
• 3 grease a large bowl with 1 tablespoon melted butter and roll the dough in the butter to coat. cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.
• 4 meanwhile, in a medium saucepan, bring the tomatoes, vinegar, remaining 1/4 cup sugar and remaining roasted garlic to a boil, stirring constantly. lower the heat and simmer until the chutney thickens, about 15 minutes. season with salt.
• 5 preheat a griddle or large, heavy skillet over medium heat. place the dough on a work surface and cut into 8 pieces. lightly flour the work surface and roll out 1 piece of dough into a 6-inch-long oval. add to the hot skillet and cook, turning once, until puffed and golden, about 3 minutes total. repeat with the remaining dough. brush the flatbreads with the remaining melted butter and sprinkle with salt. serve with the chutney.