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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 2 |
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This is a recipe I adapted from a flatbread recipe by Bobby Flay. Easy to make of you have pockets of time in the afternoon! I bake mine on a pizza stone, but you can use a pizza pan or even a cookie sheet. Ingredients:
4 cups all-purpose flour |
1/2 teaspoon active dry yeast |
1 1/2 cups warm water |
1 teaspoon salt |
2 tablespoons olive oil |
cornmeal, for pizza stone |
Directions:
1. Mix water and yeast and let stand for 10 minutes. Add 2 cups of flour and mix well. Let stand for 1 to 2 hours in a warm place. It should get bubbly.
2. Add salt and olive oil and mix. Add remaining flour 1/2 cup at a time to form a dough. Dump onto floured board and knead for 10 minutes, adding flour to board as needed to prevent sticking. ( If you have a Kitchenaid stand mixer, you can do this step with the dough hook.).
3. Place dough in oiled bowl and turn to coat. Cover with towel and let rise in warm place until doubled, about 1 hour. Punch down and divide into two. Roll each out on floured board to 12 inches in diameter. Transfer to a pizza peel coated with cornmeal. Bake at 450 degrees for 12-13 minutes.
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