FLATBREAD

Here's another easy bread that is great for dipping into hummus or any meal that has some delicious sauce or juice to sop up. Or as we southern Italians like to say "bread to boon with". Booning is sopping! THis recipe makes about 15 - 6-8" flatbreads.

1 cup tepid water (70-78 degrees)
4 tsp active dry yeast
4 Tbsp canola oil
3 cups plus 4 Tbsp Flour
1-½ tsp sea salt or kosher salt

Pour water into a large mixing bowl and add yeast and a pinch of sugar and wait till foamy.
Meanwhile, in another medium-size bowl, measure flour and salt and whisk till combined.

When yeast is foamy, add oil and flour/salt mixture and mix just long enough to form a loose dough.
Knead for 4 minutes on a lightly floured surface until smooth and elastic and form into a ball.
Lightly grease a large bowl and turn the dough into it to grease the top, then turn over to rise covered with plastic till one-and-a-half times the volume has been reached (about 1 hour).

Turn risen dough out on to a lightly floured work surface and divide into 16 equal pieces. Sprinkle with a little flour, cover lightly with plastic and rest for 30 minutes.

On a lightly floured surface, using a rolling pin, shape each piece into a 9” oblong.
Spray a large nonstick sauté pan with spray oil and heat over medium heat till hot, but not smoking.

Cook first side about 3 minutes. (flatbread should have blisters and be lightly browned).
With tongs, turn and cook the other side for about 2-3 minutes or till blistered and brown.



To store: wrap leftover COOKED flatbreads individually in plastic wrap and then in a freezer grade plastic bag and freeze up to 2 weeks. Heat in toaster oven about 2 minutes on 350 to warm.