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Flatbread Dough

Yield 4 servings (serving size: 1 flatbread)
This easy and tasty recipe produces a thin and crispy flatbread that is perfect for your favorite pizza toppings.

Ingredients

  • 1 cup boiling water
  • 1/3 cup yellow cornmeal
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • Cooking spray
  • 1 tablespoon yellow cornmeal, divided

Nutrition Information

  • calories 304
  • caloriesfromfat 10 %
  • fat 3.3 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 8.3 g
  • carbohydrate 59 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 295 mg
  • calcium 11 mg

How to Make It

  1. Combine 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).

  2. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  3. Punch dough down; 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).

  4. 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.

  5. Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, you'll need to increase the flour to 2 1/4 cups.