Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 1999

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 1 flatbread)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.)

  • 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).

  • 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.

  • 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.

Nutrition Facts

304 calories; calories from fat 10%; fat 3.3g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.5g; protein 8.3g; carbohydrates 59g; fiber 2.9g; iron 3.8mg; sodium 295mg; calcium 11mg.
Advertisement