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Name: Flatbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 package dry yeast; Pinch of sugar; 3 cups bread flour; Kosher salt; 2 tablespoons extra virgin olive oil; 1 1/2 cups warm water

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INGREDIENTS

1 package dry yeast
Pinch of sugar
3 cups bread flour
Kosher salt
2 tablespoons extra virgin olive oil
1 1/2 cups warm water

INSTRUCTIONS

In bowl stir yeast and sugar into warm water. Let sit until foamy. Whisk flour and salt in bowl. Add yeast and oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; let set until double. Knead dough about 5 minutes. Return dough to bowl and let rise until double in size. Brush 2 baking sheets with olive oil. Cut the dough in half and form two balls. Roll dough balls into rectangles about 1/2 inch thick. Transfer dough onto prepared baking sheets and let rest, uncovered until a dry crust forms on top. Place pizza stone or inverted baking sheet on bottom rack and preheat oven to 475 degrees for at least 40 minutes. Press your fingertips through the dry crust to create a spotted pattern. Gently stretch each piece of dough. Brush tops with olive oil and sprinkle with salt. Place on top of pizza stone and bake until the bottom of the bread is golden brown. Transfer pan to middle rack and bake additional 5 minutes. Remove from oven and immediately brush with olive oil and sprinkle with salt. I'm

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Flatbread

1 package dry yeast
 Pinch of sugar
3 cups bread flour
 Kosher salt
2 tablespoons extra virgin olive oil
1 1/2 cups warm water

In bowl stir yeast and sugar into warm water.  Let sit until foamy.  Whisk flour and salt in bowl.  Add yeast and oil and mix with your hands into a smooth dough.  Cover the bowl with plastic wrap;  let set until double.  Knead dough about 5 minutes.  Return dough to bowl and let rise until double in size.  Brush 2 baking sheets with olive oil. Cut the dough in half and form two balls.  Roll dough balls into rectangles about 1/2 inch thick.  Transfer dough onto prepared baking sheets and let rest, uncovered until a dry crust forms on top.  Place pizza stone or inverted baking sheet on bottom rack and preheat oven to 475 degrees for at least 40 minutes.  Press your fingertips through the dry crust to create a spotted pattern.  Gently stretch each piece of dough.  Brush tops with olive oil and sprinkle with salt. Place on top of pizza stone and bake until the bottom of the bread is golden brown.  Transfer pan to middle rack and bake additional 5 minutes.  Remove from oven and immediately brush with olive oil and sprinkle with salt. I'm

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Nutrition

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Serving Size: 1 (999g)
Recipe Makes: 1

Calories: 2390
Calories from Fat: 210 (9%)

Amt Per Serving		% DV

	Total Fat 23.4g	31 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 178.2mg		6 %
Potassium 630.2mg		17 %
Total Carbohydrate 457.5g		135 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 442.4g
Protein 75.5g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2390

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