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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe makes three savory flat breads, but don't be surprised to see them all disappear from your dinner table! Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°), divided |
1 teaspoon sugar |
6 tablespoons olive oil, divided |
2 teaspoons salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons finely chopped green onions |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1-1/2 teaspoons small fresh sage leaves or 1/2 teaspoon rubbed sage |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
seasoned olive oil or additional olive oil, optional |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf.
4. Brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve with olive oil for dipping if desired. Yield: 3 loaves.
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