Roasted Garlic Flatbread With Tangy Chutney - Rachael Ray -

1. 1

   Sprinkle 1 tablespoon sugar and the yeast into the lukewarm water and let stand until foamy, about 5 minutes.

2. 2

   Using a standing mixer fitted with a paddle attachment, combine the flour, salt and baking powder at low speed.

3. 3

   In a medium bowl, stir together the buttermilk and 2 tablespoons melted butter.

4. 4

   Add to the dry ingredients along with the yeast mixture and 3 tablespoons roasted garlic and mix at low speed until just combined.

5. 5

   Switch to the dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 minutes.

6. 6

   Grease a large bowl with 1 tablespoon melted butter and roll the dough in the butter to coat.

7. 7

   Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.

8. 8

   Meanwhile, in a medium saucepan, bring the tomatoes, vinegar, remaining 1/4 cup sugar and remaining roasted garlic to a boil, stirring constantly.

9. 9

   Lower the heat and simmer until the chutney thickens, about 15 minutes.

10. 10

    Season with salt.

11. 11

    Preheat a griddle or large, heavy skillet over medium heat.

12. 12

    Place the dough on a work surface and cut into 8 pieces.

13. 13

    Lightly flour the work surface and roll out 1 piece of dough into a 6-inch-long oval.

14. 14

    Add to the hot skillet and cook, turning once, until puffed and golden, about 3 minutes total.

15. 15

    Repeat with the remaining dough.

16. 16

    Brush the flatbreads with the remaining melted butter and sprinkle with salt.

17. 17

    Serve with the chutney.

* Per serving · 4 servings · Values may vary.