flatbread

Cheesy Garlic Flatbread
~*~Sandy~*~

BREAD
1 1/4 cups warm water
3 1/2 cups all-purpose flour
1 1/2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp active dry yeast

TOPPING
2 T butter, melted
1/2 tsp garlic salt
1/2 cup shredded mozzarella
1/4 cup grated parmesan

Layer bread ingredients in bread machine pan, select the dough cycle.

Prepare a baking stone or sheet – spray with non-stick spray, sprinkle with cornmeal.

When dough is finished, remove from pan and stretch into a rectangle, lay on prepared pan. Brush the dough with butter, sprinkle with garlic salt. Top with cheeses. Set in a draft free location to rise for 45 minutes.

Meanwhile, place oven rack in lowest rack position; heat oven to 450ºF. Bake 12-15 minutes or until light golden brown.

Without the Machine:
In a cup or small bowl, sprinkle yeast over the surface of warm water. Let stand for 5 to 10 minutes to dissolve. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 45 minutes.







Roasted Garlic Variation-Add 2 TB softened butter to the ingredients before starting the dough cycle. Add flour 1 TB at a time as needed if your dough is too sticky. Add several cloves of roasted garlic to the dough during the last kneading cycle (I use one head). After stretching out dough, brush with olive oil that garlic roasted in before topping with kosher salt and cheese.



Pizza variation-Lower oven temperature to 425. Add 2 TB of olive oil to the ingredients before starting the dough cycle. Increase salt to 2 tsp. Add flour if needed if your dough is too sticky during kneading cycles. Roll out on floured surface with rolling pin to fit large cookie sheet sprayed with non-stick cooking spray and sprinkled with cornmeal, or divide dough to make 2 smaller round pizzas. Bake at 425 for 15 minutes.