A quick and easy sweet flatbread, perfect for using up thin stalks of rhubarb. If you only have chopped rhubarb, simply scatter on top and bake. Can be made as one, thick flatbread or two thinner flatbreads.
2 1/4tspinstant or dry active yeast
1 1/2tspvegetable or canola oil
2 1/2cupsall-purpose flour
1Tbspwhite sugar + more for topping
10thin stalksrhubarb(can also used chopped, just scattering over the top)
Sprinkle the yeast over the water and let stand about 5 minutes, until yeast has dissolved.
Stir the the yeast mixture to remove any lumps, then whisk in the oil. Place the flour and salt in a large bowl or the bowl of your stand mixer, fitted with a kneading hook. Add the yeast mixture and mix until well combined (no need to knead at length - just mix until combined).
Place the dough in a clean, oiled bowl and cover with plastic wrap. Allow to rise until doubled in size, or leave overnight.
Preheat the oven to 395° with racks in upper and lower third of oven.
Punch the dough down and divide into two pieces (if wanting two, thinner flatbreads. You can also make just one thicker one, just be sure not to roll longer than the length of your baking pan!). Roll each piece out on a floured surface into a thin, oblong oval about 13 inches long x 8 inches wide. Place dough on a separate parchment lined baking sheet. Lay the rhubarb stalks on the top and press down lightly. Brush the dough with cream, then sprinkle with pistachios and then a generous sprinkling of white or raw sugar. Set aside in a warm place until risen by about a quarter, about 10-15 minutes.
Bake for about 25-30 minutes, rotating the position of the baking sheets front to back and top to bottom, after 15 minutes of baking. Keep an eye on it the last part of baking to ensure it doesn't over brown. Allow to cool on baking sheets, then dust with icing sugar.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!