Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Martha Stewart Living, April 2008

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Recipe Summary

Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Combine yeast and water, and let stand until foamy, about 5 minutes. Stir well.

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  • 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.

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Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/17/2012
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)