Ingredients
- 1 1/2 cups warm water
- 1/2 teaspoon dry yeast
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons oil
Directions
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. Transfer dough to oiled baking sheet to 400 deg oven and bake 10-15 minutes, or untill golden brown.
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By jsnakey_5255477
Madison, AL
on March 24, 2006
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This tasted great and was simple to make. Love it!
By astierparis_348394
Avon, CT
on July 22, 2005
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This dough is SO forgiving. Don't worry if you let the sponge ferment for 3 or 4 hours, it will still work. And, if the dough rises a little quickly, just put it in the fridge until you are ready to form it into balls for the final 30 minute rise. And, if your charcoal doesn't burn down as quickly as you expect, just don't flaten the balls until about 10 minutes before you're ready to grill.
By bodinguez_1770085
cc, TX
on May 12, 2005
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I almost decided not to do the flatbread. I am so glad I did as it was wonderful with butterflied leg of lamb and tzaziki sauce. Will keep this recipe for sure. Fabulous density and the flavor of the grill and the sweetness of the lamb drippings!! Yummie:
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