Parmesan flatbread

Yield: 12 Servings

Measure Ingredient
1½ cup Warm water; 105F to 115F
1 pack Active dry yeast
½ teaspoon Sugar
3½ cup Unsifted bread flour; (up to 4)
¾ cup Whole wheat flour
¼ cup Olive oil
2 teaspoons Salt
Egg Glaze
Toppings: Coarse salt; Italian herb seasoning, poppy seeds, grated Cheddar cheese, and/or sesame seeds, Optional
1½ cup Parmesan cheese

1. In large bowl, preferably of heavy-dury electric mixer, combine warm water, yeast, and sugar; stir to dissolve yeast. Let stand until foamy--about 5 minutes.

2. Add 2 cups bread flour, the whole-wheat flour, oil, and salt to yeast mixture. With wooden spoon or dough hook of mixer, beat 1 to 2 minutes or until smooth. Add the remaining bread flour, ¼ cup at a time, and beat until a soft dough forms that pulls away from the bowl as it is beaten.

3. Grease two 15- by 12-inch baking sheets. Turn dough out onto lightly floured surface. Knead dough, adding remaining bread flour as necessary to prevent stickiness, until smooth and elastic--about 5 minutes.

4. Heat oven to 375øF. Prepare Egg Glaze. Divide dough into quarters and cut each quarter into 3 equal pieces. On lightly floured surface, roll each piece out to about a 13- by 4-inch strip (it should be very thin). Transfer 6 strips of flatbread to greased baking sheets, brush with Egg Glaze, and top each flatbread with 2 tablespoons grated Parmesan cheese.

5. In middle of oven bake flatbreads 18 to 20 minutes or until browned and crisp. Cool completely on wire race. Repeat with remaining 6 strips.

Store in airtight container to retain crispness.

Egg Glaze: In small bowl, beat together 1 small egg and 2 tablespoons milk until blended; refrigerate when not using.

NOTES : Rolled out thin and baked until crisp, these cheese-flavored, cra= ckerlike strips are a great accompaniment to soups and salads.

Recipe by: Country Living

Posted to recipelu-digest by Nesb2<Nesb2@...> on Feb 28, 1998

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