Easy-peasy Flatbread

This recipe can be baked to a cracker-hardness or it can be almost like a pita if you bake it just a little less. Vary the toppings to suit your menu. Different cheeses, seeds, or herbs will give you different flavors. Drizzled with olive oil it is delicious or can be used to scoop up hummus, dips or accompany a soup.
1 ½ C. all-purpose flour
½ tsp. salt
1 ½ Tb. Olive oil
½ C. cold water
Seeds for toppings, which might include fresh ground pepper, sesame, fennel seed or pollen, caraway, or ground nuts Cheese for grating such as Parmesan, pecorino, feta, a hard blue cheese
Sea salt
Extra virgin olive oil
Makes two 12-inch discs Preheat your oven to 400 with a baking stone on the lowest shelf. Put the flour and salt into the bowl of a food processor. Add the water and oil and process until the dough has come together. Knead for about 2 minutes on a floured surface. Cover and put in the refrigerator to rest for a couple of hours or overnight. Take half of the dough and roll out to about 1/8 thickness. Pick up and pull on edges to ease the dough into a little larger round. Put a little cornmeal or polenta on a peel to make it easier to slide the dough onto the stone, then set the dough on top. Decorate with a sprinkle of sea salt, seeds or herbs of your choosing, a fluff of cheese, or... Slide onto the hot baking stone and cook for about ten minutes to desired hardness. Remove, cut into wedges and serve immediately with a drizzle of olive oil on top.

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in Breads, Uncategorized

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