Flatbread
Yield
6 servingsPrep
20 minCook
?Ready
200 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
warm |
|
| ½ | teaspoon |
yeast, active dry
|
|
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
warm |
|
| 2.5 | ml |
yeast, active dry
|
|
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Mix water and yeast and let stand 15 minutes.
Gradually pour in 2 cups of the flour mixture and incorporate.
Mix for about 1 minute to form a sponge.
Let stand, covered for at least an hour.
Put sponge in the bowl of a Kitchen Aid.
Using the dough hook, add the salt and oil, then flour ½ cup at a time to form a dough.
Remove from bowl and knead.
Place in a clean oiled bowl and let rise, slowly, about 2½ hours.
Divide dough into three balls, let rise again for ½ hour and roll out.
