Flatbread Dough

This easy and tasty recipe produces a thin and crispy flatbread that is perfect for your favorite pizza toppings.

This recipe goes with Tomato, Basil, and Parmesan Flatbreads, Corn, Pattypan Squash, and Cheddar Flatbreads, Zucchini, Walnut, and Blue Cheese Flatbreads

Yield: 4 servings (serving size: 1 flatbread)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 10%
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.3g
  • Carbohydrate: 59g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 295mg
  • Calcium: 11mg

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

Preparation

  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.
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