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    You are in: Home / Recipes / Flatbread Dough Recipe
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    Flatbread Dough

    Flatbread Dough. Photo by gailanng

    1/5 Photos of Flatbread Dough

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Nancy's Pantry's Note:

    From Cooking Light Magazine. Once you know how to make the dough -- you can use your imagination and top them with any veggies, cheeses, or herbs that you wish. Bake at 475 degrees for 13-15 minutes generally. For topping ideas, see my recipes for Tomato, Basil, and Parmesan flatbreads, Zucchini, Walnut and Blue Cheese Flatbreads and Mushroom, Onion, and Cherry Tomato Flatbreads -- all from Cooking Light.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the 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.).
    2. 2
      Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
    3. 3
      Punch down dough; 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).
    4. 4
      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 (see recipe for Zucchini, Walnut, and blue cheese flatbread and mushroom, onion and cherry tomato flatbread recipes). Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn, you will need to increase the flour to 2 1/4 cups.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on January 07, 2012

      55

      I used the half amount of this daugh as pizza dough and the other 2 quarts for flatbreads as described.Using it for pizza I prepared the dough, baked 5 minutes, topped and baked other 12 minutes until mozzarella melted and bread was light brown.
      Both versions very good, I liked the structure (I uesd very finely grounded yellow cornmeal as for tortillas) very much as all my family did.
      I will use this recipe again for sure!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2012

      55

      This was so easy to make and delicious to boot!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2012

      55

      Is this good or what? What? What? I can't hear youuuuuuu. (Slightly sweet from the cornmeal, soft interior and crispy exterior in a most rusticy fashion that may be used as a hearty bread or as a blank canvass for a variety of toppings.) Okay, now let us resume that conversation. Made for Everyday Is A Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Flatbread Dough

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.3
     
    Calories from Fat 31
    10%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 299.5 mg
    12%
    Total Carbohydrate 57.9 g
    19%
    Dietary Fiber 3.1 g
    12%
    Sugars 0.2 g
    1%
    Protein 8.3 g
    16%

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