Add Middle Eastern flair to your table with this soft-crusted golden flatbread, which is great for scooping hummus or baba ghanoush.
- Portion size 6 servings
- Credits : Holiday Celebrations: 2007
- 1 pinch granulated sugar
- 3/4 cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon quick-rising yeast
- 3 tablespoons extra-virgin olive oil
- 1 3/4 cup all-purpose flour
- 3/4 teaspoons salt
- 1 garlic clove minced
- 1/4 teaspoon dried mint
- 1/4 teaspoon dried oregano
MethodGrease rimless baking sheet; set aside.
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil. Stir in flour, about 1/4 cup (50 mL) at a time, and salt to form sticky dough.
Turn out onto lightly floured surface; knead until smooth, 5 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Turn out dough onto lightly floured surface; press fingertips into dough to create dimples. Gently stretch into 15- x 6-inch (38 x 15 cm) rectangle. Transfer to prepared pan. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.
Bake in centre of 400°F (200°C) oven for 13 minutes. Meanwhile, in small bowl, stir remaining oil, garlic and mint; brush over flatbread. Bake until light golden around edges, about 5 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 289 mg
- Protein 4 g
- Calories 195.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 14.0
- Folate 41.0
- Calcium 1.0