Flat Bread Recipe

From Dorothy McNett's Recipe Book.

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Flat Bread

From Dorothy McNett's recipes at www.dorothymcnett.com. Great for breakfast, for snacks, for serving with soups and salads...homemade yeast bread without the long rising time. Instead of the herbed topping, this can be a sweeter version using a bit of sugar and cinnamon, great for brunch or breakfast!

2 3/4 cups all-purpose unbleached flour
1 teaspoon active dry yeast
1 teaspoon sea salt
1 teaspoon raw sugar
1 cup warm water, not over 110 degrees
1 tablespoon extra virgin olive oil

olive oil
snipped fresh herbs or 1/2 teaspoon or more of dried herbs, poppy seeds, coarse sea salt, pepper, etc.

In bowl, combine flour, yeast, salt, and sugar and whisk well to mix totally. Combine water and olive oil and add to flour mxiture, stirring to blend. Remove to work surface, and hand knead the mixture about 5 minutes to create a smooth ball of dough. Cover and let rest about 10 minutes. Preheat oven to 400 degrees. Roll the dough into a circle about 12-15 inches in diameter, and place on lightly oiled baking sheet. Sprinkle with your desired toppings. Bake 15 minutes, or until nicely browned. Cut or tear and serve. This can be served warm, or room temperature if made ahead.

Recipe created 2000-01-26.

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