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Flatbreads

Martha Stewart Living, April 2008

2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup warm water (110 degrees)
2 cups all-purpose flour, plus more for surface
Coarse sea salt
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, plus more for bowl and drizzling

Preheat oven to 450 degrees. Combine yeast and water, and let stand until foamy, about 5 minutes. Stir well.
Pulse flour and 1 teaspoon salt in a food processor to combine. Add yeast mixture and oil. Process just until dough forms. Turn dough onto a lightly floured surface. Knead for 1 minute. Shape into a ball. Place in an oiled bowl, and turn to coat. Cover loosely with plastic wrap. Let rise until doubled, about 1 hour.
Punch dough. Divide into 4 pieces. Shape each piece into a 6-inch disk. Drizzle with oil. Sprinkle with salt. Place flatbreads on an inverted baking sheet.
Bake, without turning, until both sides of each flatbread are golden, 10 to 12 minutes. Let cool completely on sheets. Cut each flatbread in half crosswise.

The_Porcelain_Doll

17 Aug, 2012
Could you please tell me how oz is an envelop of yeast? I'll be happy too if you tell me in grams :) . Thanks in advance. (sorry for my mistakes, english isn't my native language)