Tuesday, December 6, 2011

Flat breads

You can easily top these with something else, in fact next time I plan to sprinkle a bit more seasoning on them, however they were awesome the way that they were.

1 cup water (100) degrees
1 envelope yeast (or 2 1/4tsp)
pinch of sugar
about 3 cups of flour
1 tsp salt
1 TBS oil
Earth Balance (or if you use dairy, butter)

Combine water, yeast, sugar and two TBS flour in a bowl, stir with a fork till dissolved. Then cover and allow to "Proof" about 5-15 mintes.

In a seperate bowl combine 1 cup flour, oil and salt. Stir and then add yeast mixture (it should form a VERY sticky dough).

Turn dough out onto a clean floured surface (I had 1/2 cup flour onto which I placed the dough ball, and then I added another 1/4 cup or so to the top)
Begin to knead until tough is smooth, soft and springy (6-10 minutes) adding more flour as needed

Place in a lightly oiled bowl and cover with plastic wrap, allow to rise in a warm place for about an hour.

Preheat oven to 500* F

Cut dough into 6 sections and begin to roll, on a lightly floured surface, each section into a thin disk or rectangle.

Spread a little melted butter on top and sprinkle with salt. Bake for about 6 minutes or until golden brown.

1 comment:

  1. Ooh! I absolutley love flatbreads. Prefer them over regular bread most of the time. Tere's so many ways to use them. Maybe I will try my hand at your recipe sometime over break:)