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Crisp Flat Breads Recipe
|Hot roll mix||1 Pound (1 Package)|
|Finely chopped onion||1 Cup (16 tbs)|
|Dried thyme leaves||4 Teaspoon|
Serving size: Complete recipe
Calories 2202 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 3062.4 mg127.6%
Total Carbohydrates 396 g131.9%
Dietary Fiber 26.1 g104.5%
Sugars 55.2 g
Protein 52 g103.9%
Vitamin A 37.8% Vitamin C 36.4%
Calcium 42.6% Iron 228.1%
*Based on a 2000 Calorie diet
2. Punch dough down; cut into 8 pieces; shape each into a ball. Place on lightly floured pastry cloth or board. Cover with towel; let rise in warm place 30 minutes.
3. Meanwhile, in medium skillet, melt butter. Pour 2 tablespoons melted butter into small cup; keep warm. Add 1 tablespoon oil and the onion to skillet. Over medium-low heat, saute onion until soft and translucent—about 15 minutes. Remove from heat; set aside.
4. Preheat oven to 400°F. Lightly oil two orthree small cookie sheets. Directly on a cookie sheet, roll one ball of dough to an 11-inch circle. Sprinkle one-fourth of the onion over rolled dough.
5. Bake on bottom oven rack 4 minutes. Meanwhile, roll another ball of dough on another cookie sheet. When ready to bake, move first sheet to top oven rack; bake second sheet on bottom rack. Bake first sheet 4 to 5 minutes longer, or until breadflat is crisp and brown around edge. Remove breadflat to wire rack to cool.
6. Make two more balls of dough with onion, letting cookie sheets cool before rolling dough on them.
7. With remaining four balls of dough, roll out as above; brush each with 1 teaspoon melted butter, and sprinkle each with 1 teaspoon thyme.
8. Store breadflats in airtight container or in large plastic bag. Store at room temperature, or freeze if made several weeks ahead. To reheat, unwrap and loosely stack on cookie sheet; heat in 300°F oven about 10 minutes to crisp.