Most cultures have a form of flatbread — a leavened dough that is baked for a shorter period of time than a traditional hearth loaf or even a focaccia.
They are a pleasing addition to any meal, and can be cooked in a pizza hot oven that you are using to cook other foods — which can be too hot for a hearth loaf or focaccia.
Unlike a focaccia, a flatbread is cooked directly on the oven cookinghearth.
We often see families in restaurants enjoying flatbread topped with olive oil as an appetizer before a traditional Italian meal. Sometimes, after chatting about ovens with a restaurant owner or pizzaiolo, we have been sent a flatbread with compliments — and to show the pizzaiolo’s skill.
By making your own lavash crackers, you can enjoy the pleasure of a salty cracker, without having to worry about the trans-fats that make up virtually every commercial cracker.
Basic Flatbread Dough Recipe:
- 1 1/2 cups water
- 4 TBS olive oil
- 4 cups bread flour
- 2 tsp salt
- 2 tsp dry active yeast
- Using a bread machine, add the water and olive oil, then cover the liquid withflour .
- Add the salt (half each in two corners), then make small well in the
- middle of the flour and add the yeast.
- Start the dough cycle, which will last for roughly 90 minutes.
- Divide you dough into four round balls, and let rest for an hour.
- Toss as you would a pizza, cover with olive oil, a splash of juice from your peeled tomatoes (if you have it), a dash of oregano and perhaps a little salt.
- Cook for two minutes.
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