Basic Flatbread

Flatbread gets a bad rap for being stale and tasteless, but I guarantee this recipe will quickly make it a family favorite. Soft and billowy, this is one of the best flatbread recipes I’ve found. (Recipe from Cooking Light, not sure of which issue.)

2 ¼ c all-purpose flour, divided
Dash of sugar
2 ¼ tsp or 1 pkg. dry yeast
6 TBS warm water (100º-110ºF)
½ c warm water (100º-110ºF)
½ tsp salt
Cooking Spray
Cornmeal (optional)

Lightly spoon flour into cups to measure; level with a knife.

Dissolve sugar and yeast in 6 TBS warm water in a large bowl; stir in ¼ c flour. Let stand 30 minutes or until bubbly. Add 1 ¾ c flour, ½ c warm water, and salt to yeast mixture; stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour (1 TBS at a time) until dough no longer sticks to hands. Place in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down and let rest 5 minutes.

Sprinkle counter with cornmeal. Divide dough into quarters and roll out to ¼ inch thickness. Place on baking stone (or baking sheet) and bake in a preheated oven at 375ºF until puffed and barely golden, about 5 to 7 minutes. Serve warm.

There are endless fillings for flatbread. Cooking light recommended an unusual filling of arugala lightly dressed with a mixture of diced shallots, red wine vinegar, olive oil, salt and pepper, sliced plums, chopped toasted walnuts, and goat cheese or feta. It was fantastic. Other options include hummus or a black bean & garlic puree topped with cucumbers, tomatoes, sprouts, and feta.