Flatbread Dough

304 calories for 1 flatbread

Yield: 1 serving
Community Recipe from


  • 1 cup(s) boiling water
  • 1/3 cup(s) yellow cornmeal
  • 1 package(s) dry yeast
  • 1/4 cup(s) warm water (100 to 110 degrees)
  • 2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) olive oil
  • 1 tablespoon(s) yellow cornmeal, divided


  1. 1. Combine boiling water and 1/3 c. cornmeal in a bowl; let stand 20 min., stirring
  2. occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 min.
  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine
  4. cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until
  5. blended. With processor on, slowly add yeast mixture and oil through food chute;
  6. process until dough forms a ball. Process 1 aditional minute. Turn dough out
  7. onto a floured surface, and knead lightly 4-5 times (dough will feel tacky).
  8. 2. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let
  9. rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
  10. (Press two fingers into dough. If indentation remains, the dough has risen
  11. enough.)
  12. 3. Punch dough down; cover and lety rest 5 min. Divide dough into 4 equal
  13. portions, shaping each into a ball (cover remaining dough while working to
  14. prevent it from drying).
  15. 4. Roll each ball into a 10x6" oval. Place 2 olvals on a baking sheet lightly dusted
  16. with 1-1/2 tsp. cornmeal. Repeat procedure with remaining 2 ovals on an
  17. additional baking sheet lightly dusted with 1-1/2 teaspoons cornmeal. Add
  18. toppings and bake accorning to recipe directions.

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

  21. Yield: 4 servings
January 2012

This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.

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