Silvia, a recently opened and renovated Woodstock restaurant, provides hyperlocal new American food with an emphasis on Korean and other Asian influences. Using fresh, organic ingredients and making from-scratch dishes Silvia’s kitchen is devoid of cans. With its past life as a '50s ice cream shop, hardware store, and '70s nightclub, the recently rejuvenated building is iconic in the Woodstock community. Like these past local touchstones, Silvia embodies the spirit of present-day Woodstock—homegrown, diverse, and innovative.
Wood Fired Flatbread Recipe
Ingredients
- 5 cups all purpose organic flour
- 2 teaspoons instant yeast
- 2 tablespoons organic cane sugar
- 3 teaspoons kosher salt
- 2 cups whole milk
Preparation
- In a stand mixer bowl with a dough hook attachment, combine flour, yeast, salt, and sugar.
- Slowly add milk on low speed until you have a smooth, slightly sticky dough.
- Knead for 5 minutes adding more milk if needed.
- Cover with plastic wrap and leave out at room temperature for at least two hours or until dough doubles in volume.
- Flour a clean surface area and cut the dough into 8 portions.
- Roll each piece into a ball, Place balls on floured tray leaving a few inches in between.
- Cover with plastic wrap and leave out at room temperature for at least two hours until it doubles in volume,The dough should be elastic and stretchy, allowing you flatten by hand with thicker edges, at least 5 to 6 inches in diameter.
- At Silvia we bake the flatbread over small pieces of glowing embers for at least one minute and flip over.
- Alternatively, you can bake on a dry cast iron pan or a preheated 400 degree oven. Bake on one side for at least 2 minutes, flip and bake for another minute or until bread is browned and crispy on the edges.
- We top our flatbread with butternut squash puree (roasted and mashed butternut squash with butter & salt), fresh goat cheese, fresh mint and Zaatar spice. We also drizzle the flatbread with coal burnt paprika oil (we gently place a small piece of burning coal into a 4 quart stainless steel container with olive oil and smoked paprika, then cover the lid and let smoke for a few minutes). Toppings are versatile, so get creative!
