Prep 30 mins
Cook 15 mins
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.
- 236.59 ml boiling water
- 78.07 ml yellow cornmeal
- 11.09 ml active dry yeast
- 59.14 ml warm water (100 degrees - 110 degrees)
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 9.85 ml olive oil
- cooking spray
- 14.79 ml yellow cornmeal, divided
- 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.).
- 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.).
- 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).
- 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.
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!
I loved this recipe Nancy. It was so quick and easy to make. With absolutely terrific results. The bread was excellent, crisp, tender and delicious. I made 1/2 a batch, it was perfect for the two of us. I made them plain with a little coarse sea salt. They were wonderful served with meatball and cabbage casserole and equally as wonderful the next day served with your strawberry and avocado salsa. Thanks for sharing another winner. Made FYC 2015.
This was so easy to make and delicious to boot!