Appetizer Flatbread

Summary
Prep time	~1 hr (including rising time)
Cook time	10 min @ 450°
Source	Midwest Living (Feb 2012)
Yield / serves	9 flatbreads
Rating	(unrated)

This is the flatbread recipe to accompany a number of different toppings, look for recipes that end with "Flatbread" in the Appetizers category.

Ingredients

• 1 1/4 c warm water (105°-115°)
• 2 T olive oil
• 1 package active dry yeast
• 1 t sugar
• 3 1/4 to 3 1/2 c all-purpose flour
• 1 t salt
• cornmeal

Preparation

In a medium bowl, stir together the warm water, olive oil, yeast and sugar; stir to dissolve yeast. Let mixture stand 10 minutes or until foamy.

Meanwhile, in a large bowl, stir together 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3-5 minutes).

Place dough in an oiled bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (45-60 minutes).

Punch down the dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 4x9-inch oval. (Cover remaining dough while working so it does not dry out.)

Sprinkle a baking sheet with cornmeal. Place three of the ovals on prepared baking sheet. Top each oval with a topper. Bake in a 450° oven about 10 minutes or until golden. Repeat with the remaining dough ovals.