This recipe is from my baking class days at Chef Eric’s Culinary Classroom. The result? Easy to make, easy to eat shareable deliciousness. Added bonus, toppings make these little flatbreads even better. Who has time to cook after a long day of holiday shopping anyway.
3 1/2 Cups Bread Four
1/2 Cup Semolina Flour (if you don’t have you can add more bread flour or AP flour, but the texture will be slightly different)
1 1/2 t Active Dry Yeast
1 1/2 Cups Warme Water
3T Olive Oil
- Proof the yeast in 1/2 cup of warm water. When the yeast has proofed combine all of the remaining ingredients into the mixing bowl and knead until the dough is elastic but a little sticky (about 4 minutes of so in the Kitchen Aid medium speed). Cover with plastic wrap and let the dough rise in a warm spot. The top of the pre-heating stove or in the sun.
- Fold the dough gently into a large ball and let the dough relax, covered for about 15-20 minutes. Then cut the dough in to two equal pieces and round the dough into small balls. Cover the dough ball and let rest for another 15-20 minutes. (You can also do a few rounds and refrigerate a few overnight).
- Preheat an oven 500 degrees if yo haven’t done so already. To shape the dough, turn one piece of dough onto a lightly floured surface and press the dough with your hands into a disk of even thickness, about 1/4 to an 1/8th of an inch thick. (I like mine a bit thicker and more rustic and clearly with irregular shape) Stretch and turn the dough as you work. You can use a rolling pin. Mine is marble. A coating of flour with any rollin pin is helpful.
- Top the dough to your liking, leave a 1/2 inch border around the edge if you like. Brush the top or just the edge with oil and bake. You can also add additional salt at this time. Bake for about 10-12 minutes. Serve.
Until Next Time …
I also make Almond GF too. That is for another post tho..