Petite ovals of fresh-baked bread become blank canvases for a rainbow of colorful meat, vegetable, fruit and cheese options.
ingredients
- 1 1/4 cups warm water (105 degrees F to 115 degrees F)
- 2 tablespoons olive oil
- 1 package active dry yeast
- 1 teaspoon sugar
- 3 1/4-3 1/2 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal
- Toppers (see below; each recipe makes enough to top 1 flatbread)
- In a medium bowl, combine the warm water, olive oil, yeast and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
- Meanwhile, in a large bowl, combine 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
- Place dough in an oiled bowl, turning once to grease surface of dough. Cover bowl with plastic wrap and let rise in a warm place until double in size (45 to 60 minutes).
- Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 4-inch oval. (Cover remaining dough while working so it does not dry out.)
- Sprinkle a baking sheet with cornmeal. Place three of the ovals, on the prepared baking sheet. Top each oval with a desired topper. Bake in a 450 degrees oven about 10 minutes or until golden. Repeat with the remaining dough ovals.