Anadama Flatbread

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour - to 3 cups
1 teaspoon	5ml	Salt
1/2 cup	31g / 1.1oz	Cornmeal
1/4 oz	7.1g	Dry yeast - (1 pkg)
2 tablespoons	30ml	Butter - softened
2 1/2 tablespoons	37ml	Molasses
1 cup	237ml	Lukewarm water - (110 degrees)

Recipe Instructions

Preheat griddle to low.

Combine half of the flour, the salt, cornmeal, and yeast in a bowl with the butter. Stir the molasses and warm water together and beat into the flour mixture gradually. Add enough of the remaining flour, about 1/4 cup, to make a stiff dough and beat well. Stir in the remaining flour until the dough is no longer sticky. Turn out onto a floured board and knead until smooth, about 8 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until it doubles in size. Punch down to form an oblong ball. Roll out on a floured surface to form a rectangle, about 1/2-inch thick. Brush griddle with olive oil. Place dough on griddle and cook on each side 4 to 5 minutes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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