Flatbread

FLATBREAD
(From Food Day Magazine)

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2 1/4 tsp dry yeast
1 cup warm water (105-115'F)
1 Tbsp granulated sugar
3 Tbsp vegetable oil
3 - 3 1/2 cups all-purpose flour
1 tsp salt
1/4 cup yogurt
1 Tbsp poppy seeds (sesame seeds)
(additional salt)

In a large bowl, dissolve yeast in warm water. Add sugar, oil and 1 1/2 cups flour. Beat until smooth. Add salt and enough remaining flour to make a stiff dough. Knead until smooth and elastic. Form dough into a ball and place it in a lightly oiled bowl. Turn it once to coat the surface of the dough with oil. Cover with a cloth and let rise in a warm, draft-free place until doubled in bulk, 2 to 2 1/2 hours.

Preheat the broiler. Punch the dough down and let it rest for 10 minutes. Divide into 10 pieces about the size of tennis balls. Form each piece into a ball and let rest for a few more minutes. With a rolling pin, flatten the balls into ovals about 7 inches long and 3/16 inch thick. Brush the ovals with yogurt and sprinkle with poppy seeds (sesame seeds and salt.) Let rest for 15 minutes.

Place 2 or 3 breads in an oiled baking sheet and bake under the broiler, s or s minutes in each side, until breads puff in the middle and tops start to brown. Serve hot.

(Adapted from "The Tao of Cooking" by Sally Pasley)

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FLATBREAD (From Food Day Magazine)
Return to menu	Next Pastry recipe
2 1/4 tsp dry yeast 1 cup warm water (105-115'F) 1 Tbsp granulated sugar 3 Tbsp vegetable oil 3 - 3 1/2 cups all-purpose flour 1 tsp salt 1/4 cup yogurt 1 Tbsp poppy seeds (sesame seeds) (additional salt) In a large bowl, dissolve yeast in warm water. Add sugar, oil and 1 1/2 cups flour. Beat until smooth. Add salt and enough remaining flour to make a stiff dough. Knead until smooth and elastic. Form dough into a ball and place it in a lightly oiled bowl. Turn it once to coat the surface of the dough with oil. Cover with a cloth and let rise in a warm, draft-free place until doubled in bulk, 2 to 2 1/2 hours. Preheat the broiler. Punch the dough down and let it rest for 10 minutes. Divide into 10 pieces about the size of tennis balls. Form each piece into a ball and let rest for a few more minutes. With a rolling pin, flatten the balls into ovals about 7 inches long and 3/16 inch thick. Brush the ovals with yogurt and sprinkle with poppy seeds (sesame seeds and salt.) Let rest for 15 minutes. Place 2 or 3 breads in an oiled baking sheet and bake under the broiler, s or s minutes in each side, until breads puff in the middle and tops start to brown. Serve hot. (Adapted from "The Tao of Cooking" by Sally Pasley)