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Rustic Flat Bread
Use your best olive oil for dipping.
4 large or 8 small flat breads
1 to 1-1/2 hours
10 to 15 minutes
1-1/3 cups water
1 tablespoon honey
1 envelope Fleischmann's® Active Dry Yeast
2 tablespoons olive oil
1 teaspoon salt
3-1/2 to 4 cups bread flour OR all-purpose flour
1 egg white, beaten with 1 tablespoon water
2 tablespoons poppy seed
OR whole white sesame seed
Heat water and honey until warm (100o to 110oF); pour into large mixing bowl. Dissolve yeast in warm water mixture; let stand 10 minutes. Add olive oil, salt and 1-1/2 cups flour. Beat at medium speed of electric mixer until smooth, about 2 to 3 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a large oiled bowl, turning to coat. Cover and let rise in a warm draft-free place until doubled in size, about 1 to 1-1/2 hours.
Preheat oven to 450oF. If desired, preheat a pizza stone in oven.
Punch dough down. Divide dough in half; return 1 half to bowl and keep covered. Divide remaining half into 4 parts.* Use lightly floured hands and rolling pin to stretch and roll each piece of dough to a 6-inch circle. (*For larger flat breads, divide into 2 parts and roll each piece to a 10-inch circle.) Place circles on preheated pizza stone or a baking sheet. Prick thoroughly with fork. Brush with egg white mixed with 1 tablespoon water and sprinkle with poppy or sesame seeds, if desired.
Bake 10 to 15 minutes, until lightly browned or to desired crispness. Repeat with remaining half of dough.
Serve warm with olive oil mixed with herbs and freshly ground pepper for dipping. Use a pizza cutter to slice larger flat breads into individual pieces, if desired. Flat bread can be reheated in 300oF oven for 5 minutes before serving.
Note: Flat bread dough can be shaped to any size or thickness as desired. Thicker flat breads will be softer; thinner will be more crisp.