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.
