Basic Artisan Flat bread Recipe

Basic Artisan Flat bread Recipe
kycook

3 1/2 cups + of bread flour
1 tsp salt
2 Tblsp powdered yeast
1 cup warm water
2 Tblsp + of olive oil
spray bottle with water

In medium size bowl:
Mix the flour, salt and yeast together.
Slowly stir in the warm water and olive oil to make a soft, tacky dough.

Transfer dough to a floured surface and knead for about five minutes until
the dough springs back to the touch, use extra flour if needed.

Shape dough into one large ball,
Place in large bowl.
Brush with a little olive oil.
Cover and leave to rise in a warm place for about one hour.
I cover the dough with a flour sack tea towel
It will double in size.

After rising -
*optional variations
This is where you add various herbs, cheeses, spices if you like.
This dough is delicious 'plain' or with added spices.
*

Preheat oven to 475 degrees
Knead dough again on a floured surface and divide into six pieces,
rolling each piece into a ball.
Let rise for 10 more minutes.

Next, roll and press the balls flat until they are round and about 1/8" thick
Place on greased baking sheet/s
Cover again with your tea towel and let flat rounds rest for 30 minutes.

Spray the flat rounds with mists of water and bake in a preheated 475
oven for two minutes.
You want them firm but not hard or too brown.

Remove from the oven and serve immediately or
brush lightly with a little more olive oil and Store tightly covered until ready to use.

Reheat them by briefly heating them in a frying pan right before serving.

dough variations:
Add about 2 Tblsp or mix and match your favorite fresh herbs:
oregano or
coriander
rosemary
italian herb mix
and you can also add
About 1/2 cup of your favorite grated / shredded cheese:
extra-sharp cheddar or
mild cheddar
motzarella
provolone
parmesean
romano
monterey jack blend
or a parmesean romano blend.
Mix and match your favorite cheeses and spices-

You can use Artisan bread any way you'd like:
slice in strips for garlic bread, serve with butter or marinara sauce,
For hot sandwiches,
Torn in pieces for dipping,
cubed for soup garnish...

another great recipe where you can use your imagination once you have
the basic dough recipe mastered.





Diary of a Kentucky Cook