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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In Mark Bittman's 'How to Cook Everything Vegetarian' Ingredients:
1/3 cup olive oil, plus more for greasing the pan |
3 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt, preferably coarse, plus more for sprinkling |
Directions:
1. Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
2. Put the flour, baking powder, and salt in a food processor and turn the machine on.
3. Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
4. Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
5. Put the dough into the prepared pan and press until it fits to the edges.
6. Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently.
7. Cool in the pan a bit, then cut into wedges or squares and serve.
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