Seasoned Flat Bread Recipe

Step 1

In a large bowl combine the reast and the warm water. Let rest for 2 minutes.

Step 2

Add 5 cups of the flour to the yeast mixture. Stir until well combined. Add the remaining flour, a little at a time, stirring until a dough forms. Do not add all the flour if it is not needed.

Step 3

Transfer the dough to a floured surface and knead for 10 minutes or until dough is no longer sticky and is smooth. Shape the dough into a ball. Place 1/2 teaspoon of the olive oil in your hand. Roll the dough around in your hand until it is coated with oil. Place dough in a large bowl and cover with a towel. Let rise in a warm draft-free place for 35 minutes until doubled in size.

Step 4

In a small bowl combine the dried oregano, basil, savory, rosemary, and lemon peel.

Step 5

Punch the dough down and divide it in half. Flatten each half until it resembles a plate sized round. Brush the tops of the loaves with the remaining oil. Sprinkle the tops of the loves with the seasoning mixture.

Step 6

Place the loaves on baking sheets. Cover loaves with bowls and let rise in a warm draft free place for 30 minutes until doubled in size.

Step 7

Preheat oven to 400F. Bake for 30 minutes or until tops are golden brown. Remove from oven. Cool or serve warm.

Source: The Great American Baking Book

From the Diehl collection

Things You'll Need

  • 1 1/2c Warm water
  • 1pk Active dry yeast
  • 6c Flour
  • 1ts Olive oil
  • 2ts Dried oregano
  • 2ts Dried basil
  • 1/2ts Dried savory
  • 1/2ts Dried rosemary
  • 2ts Dried lemon peel

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