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Rosemary Flatbread

Diet.Chef's picture
Ingredients
  Vegetable cooking spray 1
  Minced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105° To 115)
  Warm skim milk 1 1⁄3 Cup (21.33 tbs) (105° To 115°)
  Olive oil 2 Tablespoon
  Honey 1 Tablespoon
  Dried rosemary 1 Teaspoon, crushed (Whole)
  Salt 1⁄2 Teaspoon
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  All-purpose flour 3 Tablespoon, divided
Directions

Coat a small nonstick skillet with cooking spray,- place over medium heat until htr.
Add onion and garlic; saute until render.
Remove from heat, and set aside.
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.
Add warm skim milk, reserved onion mixture, olive oil, honey, rosemary, and salt, stirring well.
Add whole wheat flour, and stir until smooth.
Gradually stir in enough of the 2 1/2 cups all-purpose flour to make a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough our onto floured surface, and knead for 1 minute.
Cover and let rest for 10 minutes.
Knead until smooth and elastic (.about 8 to 10 minutes).
Place dough in a large bowltaht has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or unil doubled in bulk.
Punch dough down, and divide into 2 equal portions.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Roll one portion of dough into a 15-inch circle, and place on a 15-inch pizza pan that has been coated with cooking spray,- press to edges.
Repeat procedure with remaining 1 tablespoon all-purpose flour and dough.
Prick dough generously with a fork.
Cover and let rise in a warm place, free from drafts, 30 minutes or untilubled in bulk.
Bake at 350° for 10 t 15 minuts or unril golden brown

Recipe Summary

Method: 
Baked

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