Homemade Flatbread

I did a lot today, I'm very tired. I made my flatbread dough before I left the house. Then went to Walmart to get stuff I need for my hospital bag, I will be posting all of that in the future. I went to Haute Mommies to get some last gifts for my friends baby shower gift and to look at pjs for myself. Then I went to the grocery store to pick up the rest of the ingredients for dinner.

To make the flatbread I took 3/4 teaspoon of Active Yeast, 1/4 cup of warm water and a pinch of sugar in a small bowl to let the yeast bloom. After about 15 mins I poured the yeast into a larger bowl, and added a cup of warm water, 3 tbs of olive oil, 1/4 tsp of salt, and a cup of Bread Flour. Whisked that together till smooth. Then I switched to a wooden spoon and added 2 1/4 cups of Bread Flour and stirred till it made a ball. Then I rubbed the top with a little more olive oil.

Then added a piece of Saran Wrap to the top. I turned the oven on to 200° and when it came to that temp I turned the oven off and put the bowl into the oven to proof for an hour. After the hour I punched it down and put it into an oiled bag to sit in the fridge for 4 hours. During this time I put in 2 heads of garlic into some foil with the tops cut off and put oil, salt, and pepper over the cut surface. Then put it into the oven with the temp at 400° for an hour and turned off the oven and let them sit till I got home.

When I got home I put half of the roasted garlic into one bowl and the rest into another. In the one I added half a cup of mayo, salt, and pepper, stirred to combine. In the other bowl I added 1/3 cup thick balsamic vinegar, 1/2 cup olive oil, 1 1/2 tbs of Dijon mustard, salt, and pepper, then whisked to combine.

To make Caramelized onions I sliced half an onion into thin strips, put in skillet over medium low heat with a little olive oil. Then just let it sauté for 30 mins or longer. Slow and long.

To make the pork I took the tenderloin and seasoned it with salt, pepper, garlic seasoning, and a mushroom-Chive-shallot seasoning I had.

Then put the oven at 400° I seared the tenderloin in a little bit of canola oil in a grill pan. 

Then put it in a pan into the oven and cooked for 15 mins till it was still a little pink in the middle but juicy and not dried out at all. Mmmmm!

For the mushrooms I scooped out the insides, put olive oil on the round side and sprinkled with salt. Then put it on the grill pan for 3 mins each side. After they cook for 6 mins I put them on a pan and into the oven for 12 more mins.

For the flatbread I cut the dough in half and put half of it back into the fridge and cut the remaining half into 4 pieces.

I rolled out each piece and laid it into the grill pan with a little bit of olive oil.

Flipped after 3 mins.

I put them on an oven proof plate and put them in the oven to keep warm while the rest of dinner was being made.

To plate I took a flatbread and smeared it with the garlic aioli. 

Then sliced the pork tenderloin real thin and added a few pieces to the bread and topped with the Caramelized onions.

Last I put some arugula and shaved Parmesan. Then put on a Mushroom and poured some of the garlic balsamic vinaigrette into the cavity. Then spooned some corn into the last space. 

It was so very yummy! And now I'm gonna go eat some cheesecake that my mother brought from the Cheesecake Factory!! Woohoo!