Depending on the humidity, you may have to add or subtract a tablespoon of water when making the dough in step 1; it should have a smooth but slightly sticky consistency.
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Rating: 5 stars
I've got this recipe when it came out ('98) and enjoyed it so many times, but I moved and lost it. Glad I found it online. Good texture and flavor; I sometimes use coarse ground salt on it. My favorite way to serve it is with shish kebabs.
The notes to vary water with humidity is very true to get better results here in the high elevation desert of NM.
Fixed this yesterday and doubled the recipe....used semolina flour, 1-1/3 cups. Also used about one tablespoon of King Arthur pizza dough flavoring. My husband grilled the flatbread on gas grill. Added wonderful flavor to dough. Cooked tomato topping---diced tomatoes, drained, garlic, basil, salt and pepper. Also used shredded mozzarella very lightly. This is a really good recipe if you want some kind of pizza---the pizza recipe I usually fix takes four hours from start to finish.