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FLAT BREAD
2 ¾ cups all-purpose flour
1 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
1 cup warm water
1 tbsp. olive oil
Olive oil
1 tbsp. fresh rosemary
salt/pepper
In a bowl combine flour, yeast, salt and sugar and whisk well to mix totally. Combine water and olive oil and add to flour mixture to blend.
Remove to work surface, and hand knead the mixture about 5 minutes to create a smooth ball of dough. Cover and let rest about 10 minutes.
Preheat oven to 400 degrees. Roll the dough into a circle about 12 to 15 inches in diameter, and place on lightly oiled baking sheet. Sprinkle with rosemary, salt and pepper.
Bake 15 minutes, or until nicely browned. Cut or tear, and serve while warm.
2 ¾ cups all-purpose flour
1 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
1 cup warm water
1 tbsp. olive oil
Olive oil
1 tbsp. fresh rosemary
salt/pepper
In a bowl combine flour, yeast, salt and sugar and whisk well to mix totally. Combine water and olive oil and add to flour mixture to blend.
Remove to work surface, and hand knead the mixture about 5 minutes to create a smooth ball of dough. Cover and let rest about 10 minutes.
Preheat oven to 400 degrees. Roll the dough into a circle about 12 to 15 inches in diameter, and place on lightly oiled baking sheet. Sprinkle with rosemary, salt and pepper.
Bake 15 minutes, or until nicely browned. Cut or tear, and serve while warm.