Subj : St. Julie 09
To   : All
From : Dave Drum
Date : Wed Apr 07 2021 13:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julie's Flatbread
 Categories: Breads, Herbs, Vegetables
      Yield: 6 servings
 
  1 1/4 ts Active dry yeast
      3 c  + 1 1/2 ts A-P flour
        pn Sugar
  1 1/4 c  Warm water (110ºF/43ºC);
           - more if necessary
    1/4 c  Yellow cornmeal
    1/4 c  Fresh rosemary needles
      1 ts Coarse salt; more for
           - sprinkling
  1 1/2 ts Fresh ground pepper; more
           - for sprinkling
      4 tb Olive oil; more for bowl
      1 md Red onion
      1 bn Fresh sage leaves
      4    Tomatillos; husked, thin
           - sliced
      6    Cherry tomatoes; thin
           - sliced
 
  In the bowl of an electric mixer fitted with the whisk
  attachment, combine yeast, 1 1/2 teaspoons flour, and
  sugar. Stir in 1/4 cup of the warm water, and let stand
  until foamy, about 10 minutes.
  
  Whisk together the remaining 3 cups flour, cornmeal,
  rosemary, 1 teaspoon salt, and 1 1/2 teaspoons pepper;
  add to the yeast mixture. Using the dough hook, mix on
  low speed while slowly adding the remaining 1 cup of
  warm water. Mix, adding more warm water, if necessary, 1
  tablespoon at a time, until the dough starts to pull
  away from the sides of the bowl. Mix until the dough is
  smooth and elastic, 5 to 6 minutes. Turn out the dough
  onto a clean surface, and knead four turns into a ball.
  
  Place the dough in a lightly oiled large bowl, and coat
  the dough with the oil. Cover tightly with plastic wrap,
  and let the dough rise in a warm place until doubled in
  size, about 1 hour. Turn out onto a clean surface;
  divide into 6 smaller balls, each about 4 inches in
  diameter. Transfer the balls to a parchment-lined baking
  sheet, and loosely cover them with plastic wrap.
  
  Set the oven @ 400ºF/205ºC.
  
  On a lightly floured surface, shape one of the balls
  into a 3" X 5" rectangle, then roll it out to a 5" X 17"
  rectangle; it should be very thin. Place on the diagonal
  on an ungreased baking sheet.
  
  Slice the onion lengthwise as thinly as possible,
  leaving the root end intact. Fan out each slice of
  onion. Brush the surface of the dough with olive oil;
  place 3 or 4 sage leaves, 2 to 3 slices of onion, 2 to 3
  slices of tomatillo, and 2 to 4 slices of tomato on top.
  Sprinkle with salt and pepper. Brush again lightly with
  olive oil. Repeat with remaining dough, and place on the
  sheet.
  
  Bake until the flatbread turns golden brown, 12 to 14
  minutes. Transfer the flatbread to a wire rack to cool.
  Working in batches, roll out, top, and bake remaining
  dough.
  
  Store in an airtight container up to 1 week.
  
  Yield: Makes 6
  
  RECIPE FROM: https://www.marthastewart.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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