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* Exported from MasterCook *
Italian Onion Flatbread
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups water
1/4 cup dried onions
2 1/2 cups all-purpose flour
1 package dry yeast
1/2 teaspoon salt
1 tablespoon olive oil
Non-stick spray coating
1 teaspoon poppy seeds
or sesame seeds
In a saucepan combine the water and dried onion; let stand 10
minutes. Heat to 120ºF.
In a small bowl combine 1 cup flour, the yeast and salt. Beat
with an electric mixer at low speed for 30 seconds. Beat on high
speed 3 minutes. Stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough remaining flour to make
a stiff dough that is smooth and elastic.
Shape into ball. Place in a bowl sprayed with non-stick coating,
turning once. Cover, let rise in warm place till double, about an
hour. Punch dough down.
On a lightly floured surface, divide dough into thirds. Cover, let
rest 10 minutes.
Roll each portion into a 12 inch circle. Wrap dough around rolling
pin; unroll onto a baking sheet sprayed with nonstick coating.
Brush dough with water and sprinkle with the poppy or sesame seeds.
Cover; let rise until nearly doubled, 35 to 40 minutes.
Bake, one at a time, in a 400ºF. oven 12 to 15 minutes.
To serve, break into pieces.
Makes 3 rounds.
Contributed to the FareShare Gazette by Jennie; 8 November 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 75 Calories; 1g Fat (12.4%
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 60mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fat.
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