Dill Flatbread

2 cups all-purpose flour
1 tbsp fresh dill, chopped
1/2 tsp baking powder
1 tsp kosher salt
1/2 cup water
1/3 cup olive oil
cornmeal

Preheat oven with pizza stone* to 450*F. In a mixer with a spiral dough hook**, blend together the flour through salt. Next add the water and oil slowly, and allow the dough to be worked for no more than 4 min. Divide the dough in half and round each into a ball.

Using your hands, or an oiled rolling pin, roll the dough out into a thin sheet, approximately 10" in diameter on a pizza peel dusted with cornmeal to prevent sticking (or tin foil with cornmeal dusted on top of the dough and then flipped onto the pizza stone or baking sheet). Once the dough is flat, slide the dough into the oven and cook for 10 - 12 min, depending on level of browning desired. Repeat with second flatbread dough.

After allowing the flatbread to cool, cut into small pieces for snacking. This flatbread goes well with hummus. Also, adding toppings and placing the flatbread under the broiler for 3 min makes a delicious pizza (it's better to undercook the dough if adding toppings to prevent the dough from burning). 

~Yields 2 10" flatbreads.

*I bought my pizza stone at Bed, Bath, & Beyond from Oneida for $15. However, a baking sheet can be used instead.

** The spiral dough hook works better than the traditional, in my opinion. You could also just use your hands!

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/04/flatbread-pizzas.html

Copyright © 2010 Le Grand Fromage. All rights reserved.