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Posted October 22, 2008 | comments Leave a comment

Flatbread Dough

Serves 20

3 lbs. bread flour
1½ tsp. yeast
1 qt. warm water (110 degrees)
½ T. sugar
½ T. dry milk
½ T. kosher salt
½ T. canola oil

Combine yeast, water sugar and dry milk. Whisk together to combine well and allow yeast to activate and bubble, about 10-15 minutes.

Place flour and salt into a 5-6 quart mixer fitted with dough hook and begin to mix on lowest speed. Add the wet ingredients and knead for 10 minutes. The dough should feel slightly tacky but not sticky.

Remove from mixer and place on lightly floured work surface. Scale into 4 ounce balls and place on well oiled sheet pan with parchment paper, oil top and sides of the ball as well.

To prepare: Oil a 3-quart round bottomed mixing bowl and stretch the dough ball over the bottom of the bowl until about 1/8 of an inch thick. Place on a hot grill and cook about 2 minutes on each side. Top with desired toppings and finish in 400 degree oven for 5 minutes. Freeze any leftover dough balls.

Jessica Smith

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