Rosemary Flat Bread Recipe - Cooking Index
Rosemary Flat Bread Recipe - Cooking Index
| Oil - for baking sheets | ||
| Cornmeal - for baking sheets | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 2 teaspoons | 10ml | Coarse salt |
| Basic Flat Bread Dough | ||
| 1 | Dry yeast - (1/4 oz) | |
| 1 teaspoon | 5ml | Honey |
| 1 1/4 cups | 296ml | Warm water - (105 to 115 degrees) |
| 2 3/4 cups | 171g / 6oz | Bread flour |
| 1/2 cup | 31g / 1.1oz | Whole-wheat flour |
| 1 teaspoon | 5ml | Salt |
| 1/4 cup | 59ml | Dried rosemary |
| 1 tablespoon | 15ml | Olive oil |
For the Basic Flatbread Dough: Stir yeast and honey into water; let stand until foamy, about 5 minutes.
Place bread and whole-wheat flours salt and rosemary in food processor fitted with metal blade. Pulse to mix. With machine running, slowly pour yeast mixture through feed tube, then add oil. Process until dough cleans sides of work bowl. Adjust consistency of dough as needed: If it is too dry, add a little more water; if it is too sticky, add a little more flour. When dough is right consistency -- moist but not sticking to work bowl -- process it until supple and elastic, about 30 seconds more.
Transfer dough to large resealable plastic food bag, squeeze out air and seal at top, leaving room for dough to expand. Let dough rise in warm place until doubled in volume, about 1 hour. Press dough through bag to deflate. Use immediately or refrigerate overnight in bag. (Dough can be frozen. Bring to room temperature before using.)
Lightly oil 2 large baking sheets and sprinkle with cornmeal. Cut dough in half. Pat each half into 12- by 10-inch rectangle on each baking sheet. Brush dough with olive oil. Sprinkle with salt. Bake on lower oven rack at 450 degrees until golden brown, about 15 to 20 minutes. Cut into squares. Serve hot.
This recipe yields 8 servings.
Each serving: 281 calories; 887 mg sodium; 0 cholesterol; 10 grams fat; 42 grams carbohydrates; 7 grams protein; 0.59 gram fiber.
Source:
The Los Angeles Times, 05-31-2000
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