FLATBREAD DOUGH
From Cooking Light Magazine. Once you know how to make the dough -- you can use your imagination and top them with any veggies, cheeses, or herbs that you wish. Bake at 475 degrees for 13-15 minutes generally. For topping ideas, see my recipes for Tomato, Basil, and Parmesan flatbreads, Zucchini, Walnut and Blue Cheese Flatbreads and Mushroom, Onion, and Cherry Tomato Flatbreads -- all from Cooking Light.
Provided by DailyInspiration
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.).
- Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
- Punch down dough; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
- Roll each ball into a 10 x 6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions (see recipe for Zucchini, Walnut, and blue cheese flatbread and mushroom, onion and cherry tomato flatbread recipes). Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn, you will need to increase the flour to 2 1/4 cups.
Nutrition Facts : Calories 298.4, Fat 3.5, SaturatedFat 0.5, Sodium 299.6, Carbohydrate 57.9, Fiber 3.2, Sugar 0.2, Protein 8.3
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Livingstine Mensa
[email protected]This recipe is a total fail. The dough was impossible to work with.
Qadeem Khan
[email protected]I'm not sure what I did wrong, but my dough turned out really dry.
Firas Qaburtai
[email protected]This dough is a little denser than I would like, but it still tastes good.
Tori wee
[email protected]I love how versatile this dough is. I've used it to make pizzas, garlic knots, and even calzones.
Pro Dudes
[email protected]This is a great recipe for a quick and easy flatbread. It's perfect for a weeknight meal.
Alexander Quiroz
[email protected]I've tried a lot of flatbread dough recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Lorenzo Perry
[email protected]This dough is a little tricky to work with, but it's worth the effort. The results are amazing.
Md Ebrahim khan
[email protected]I'm not a huge fan of flatbread, but this recipe changed my mind. This dough is amazing!
Md Sohail
[email protected]This is the best flatbread dough I've ever had. It's so light and fluffy, and it has the perfect amount of chewiness.
Chi chi Fred
[email protected]I'm so glad I found this recipe. It's the perfect dough for my homemade pizzas.
letecia nonyana
[email protected]This dough is a game-changer! I've been using it for all my flatbread recipes, and it always turns out perfect.
thilina lakshan
[email protected]I love how easy this recipe is. I was able to make a delicious flatbread in no time.
Taliban Wanted
[email protected]This dough was perfect for my pizza night! It was easy to roll out and cooked evenly. The flavor was also great.
Hope Dj
[email protected]I've made this dough several times now, and it never disappoints. It's so easy to work with, and the results are always delicious. I highly recommend this recipe to anyone looking for a great flatbread dough.
Peter Barthelot
[email protected]This is the best flatbread dough recipe I've ever tried. It's so simple to make, and the results are amazing. The dough is light and fluffy, with a perfect crispy crust.
Andrew saine
[email protected]I love how versatile this dough is. I've used it to make a variety of different breads, and it always turns out great. It's also really easy to work with, which is a plus.
Paramjit Chopra
[email protected]This flatbread dough recipe is a keeper! It's so easy to make and turns out perfect every time. I've used it to make pizzas, garlic knots, and even cinnamon rolls. It's always a hit with my family and friends.