Rosemary Flatbread Recipe
Summary
MethodBaked
Ingredients
| Vegetable cooking spray | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Skim milk | 11/3 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 3 tablespoons all-purpose flour, divided | ||
Directions
Coat a small nonstick skillet with cooking spray,- place over medium heat until htr.
Add onion and garlic; saute until render.
Remove from heat, and set aside.
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
Add warm skim milk, reserved onion mixture, olive oil, honey, rosemary, and salt, stirring well.
Add whole wheat flour, and stir until smooth.
Gradually stir in enough of the 2 1/2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough our onto floured surface, and knead for 1 minute.
Cover and let rest for 10 minutes.
Knead until smooth and elastic (.about 8 to 10 minutes).
Place dough in a large bowltaht has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or unil doubled in bulk.
Punch dough down, and divide into 2 equal portions.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Roll one portion of dough into a 15-inch circle, and place on a 15-inch pizza pan that has been coated with cooking spray,- press to edges.
Repeat procedure with remaining 1 tablespoon all-purpose flour and dough.
Prick dough generously with a fork.
Cover and let rise in a warm place, free from drafts, 30 minutes or untilubled in bulk.
Bake at 350° for 10 t 15 minuts or unril golden brown
Add onion and garlic; saute until render.
Remove from heat, and set aside.
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
Add warm skim milk, reserved onion mixture, olive oil, honey, rosemary, and salt, stirring well.
Add whole wheat flour, and stir until smooth.
Gradually stir in enough of the 2 1/2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough our onto floured surface, and knead for 1 minute.
Cover and let rest for 10 minutes.
Knead until smooth and elastic (.about 8 to 10 minutes).
Place dough in a large bowltaht has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or unil doubled in bulk.
Punch dough down, and divide into 2 equal portions.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Roll one portion of dough into a 15-inch circle, and place on a 15-inch pizza pan that has been coated with cooking spray,- press to edges.
Repeat procedure with remaining 1 tablespoon all-purpose flour and dough.
Prick dough generously with a fork.
Cover and let rise in a warm place, free from drafts, 30 minutes or untilubled in bulk.
Bake at 350° for 10 t 15 minuts or unril golden brown
Chef
