Flatbread Dough

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup boiling water
• 1/3 cup yellow cornmeal
• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water (100 degrees - 110 degrees)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• cooking spray
• 1 tablespoon yellow cornmeal, divided

Recipe

• 1 combine the boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. dissolve yeast in warm water in a small bowl, and let stand 5 minutes. lightly spoon flour into dry measuring cups, and level with a knife. combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. with processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. process 1 additional minute. (to prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. add yeast mixture and oil, stirring well.).
• 2 turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). place dough in a bowl coated with cooking spray, turning to coat top. cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (press two fingers into dough. if indentation remains, the dough has risen enough.).
• 3 punch down dough; cover and let rest 5 minutes. divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
• 4 roll each ball into a 10 x 6 inch oval. place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. add toppings and bake according to recipe directions (see recipe for zucchini, walnut, and blue cheese flatbread and mushroom, onion and cherry tomato flatbread recipes). note: if you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn, you will need to increase the flour to 2 1/4 cups.