This delicious flatbread makes a fine accompaniment for beef tenderloin, roast chicken, or grilled fish. Refrigerate for up to three days, and reheat servings in the oven.
Cooking Light AUGUST 2006
To prepare dough, dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 1 1/2 tablespoons oil, honey, and 1/2 teaspoon salt, stirring until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups flour to form a dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, and turn out onto a jelly-roll pan coated with cooking spray; press into a 10 x 8-inch rectangle. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 400°.
To prepare topping, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, oregano, 1/4 teaspoon salt, and peppers to pan; cook 20 minutes or until peppers are tender.
Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush dough with remaining 1 teaspoon oil. Arrange pepper mixture evenly over surface of dough; sprinkle with remaining 1/4 teaspoon salt. Bake at 400° for 28 minutes or until loaf is golden brown around edges and sounds hollow when tapped.
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