FLAT BREAD

This recipe was originally published in the cookbook A World of Breads by Dolores Casella. It is a staple in Walter's family.

Makes 12 small loaves.


8 cups flour (white)
1 T salt
2 T sugar
1 cake yeast
2 1/2 cups warm water (105-110F)

1 T cornmeal (to sprinkle on baking sheet)

Mix the dry ingredients.

Soften the yeast in the water. When it is bubbly, stir the yeast mixture into the flour mixture. Mix thoroughly with clean hands. Knead the dough in the bowl, adding more flour or water as necessary. Mixing and kneading takes about 5 minutes. The dough should be smooth and firm, but not stiff, and it will be slightly sticky.

Brush the top of the dough with soft butter and cover the bowl. Let the dough rise in a warm place until it has doubled in bulk (one to two hours), then punch the dough down and turn it out onto a floured board.

Divide the dough into 12 equal pieces. Shape the pieces into balls and let rest, covered, for 10 minutes.

Pre-heat the oven to 450. Flatten the balls to a thickness of about 3/8 inch, and place them on a cornmeal-dusted baking pan. Make certain that there are no creases in the dough, or it will not rise properly in the oven. Bake for about 10 minutes, or until the tops are browned and puffy. Best served warm, although the loaves keep well and are easily reheated.

 


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