This recipe is one I have almost memorized. I make it when I want a quick flatbread and it also makes a killer pizza dough. It only has a half-hour rise and a short one as the oven heats up, which is pretty unheard of for a yeast bread. Convinced yet?
It also tastes like it took all day to rise and make. You can top it with whatever you have in the fridge, so it makes for an easy snack or light dinner. Topped with tomato sauce and mozzarella cheese, say hello to pizza night. Enough said, go forth and bake!
5 cups bread flour
1 package dry yeast
2 tsp salt
3 TB sugar
3 TB olive oil or melted butter
2 cups hot water (120-130 degrees)
Add all of the above ingredients in the bowl of an electric mixer and knead with the dough hook until thoroughly combined, then continue kneading for about 5 more minutes.
Let the dough rise in a warm place for 30 minutes.
Preheat your oven to 400F.
Cut the dough into small or large pieces, depending on how big you want your flatbread. Roll out with a rolling pin to 1/2 in thick circles, place them on an oiled baking sheet, then top with veggies and cheeses of your choice. Let the dough rise for 15-20 minutes (as the oven heats up).
Bake for 12-15 minutes, until the flatbread are golden brown. Cut into pieces and enjoy warm with a fresh salad.
Crumbled feta cheese
Red onion, sliced
Black olives, chopped
Sliced pickled yellow peppers
Olive oil, to brush on top