Flatbread

I found this picture off lifesambrosia, the title will take you there. She's got so many fabulous recipes there with pictures to go along with them. Brandon introduced me to that site. But the recipe for the Flatbread is below. I got it from marthastewart.com. These can be topped and baked with so many different things, or you can eat them plain, or fold them in half to make a Flatbread sandwich. I made the sandwiches one night for dinner, it was fun to do something different.

Flatbread

1 3/4 teaspoons dry active yeast
2 cups warm water
2 Tablspoons extra-vergin olive oil, plus more for bowl
1 Tablspoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for suface

1. Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours(or overnight).

2. Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.

3. Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and top as you like. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10-12 minutes(keep a good eye on it, every oven is different). Repeat with remaining dough.