FLATBREADS
Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- 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.
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