FLAT BREAD

FLAT BREAD image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 8

1 1/4 cup(s) warm water(108^)
2 1/4 teaspoon(s) active dry yeast (1 packet)
2 tablespoon(s) granulated sugar
3/4 cup(s) sour cream
3 tablespoon(s) extra virgin olive oil
1 teaspoon(s) salt
4 cup(s) all purpose flour
1 teaspoon(s) dried parsley

Steps:

Combine yeast, sugar and warm water in a large bowl and stir to dissolve sugar. Allow to sit in a warm place 7 minutes to activate yeast. until it is foamy and bubbly.
Whisk in the sour cream, olive oil and salt. Add the flour and parsley and stir with a wooden spoon until the dough comes together.. Put dough onto a well floured non-stick foil. Knead for a few minutes until dough is no longer sticky and if too sticky sprinkle a little more flour during the kneading.
Divide the dough into 10 or more equal pieces, sprinkle lightly with flour, then cover with clean kitchen towel. Let rest for 10 minutes.
Preheat a skillet to medium-high. While pan is heating, roll one of the dough pieces into about 7-inch circle on a piece of floured non-stick foil. Lightly brush top with some olive oil .Place the circle in the hot pan oil side down, now brush the top with oil. Cook 1 to 1 1/2 minutes, until the underside is browned and the top begins to bubble. Flip to other side and cook for about 60 seconds until a few small spots appear. Don't overcook on the second side.
Repeat rolling, oiling and cooking with remaining dough. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and to retain softness. Store any leftovers in a storage bag when cool.