FLATBREAD

FLATBREAD

2 c. flour
2 tbsp. dry yeast
1 1/2 c. very hot water
Pinch of salt, sugar and red pepper flakes
1 1/4 c. olive oil, divided
2 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
1 tsp. minced garlic
1/2 tsp. salt

For bread, activate yeast in bowl with hot water. Add to large bowl and fold in flour, 1/4 cup olive oil, salt, sugar and hot pepper flakes. Knead. Cover bowl and let stand in warm place until it doubles in size. Divide into 3 pieces. Preheat oven to 450. Lightly cover cookie sheet with cornmeal. Roll out dough and place on cookie sheet and bake until golden.
For sauce, mix 1 cup olive oil, basil, oregano, parsley, garlic and salt. Paint baked flatbread surface with mixture and add your favorite toppings such as sliced tomatoes, capers, sauteed onions, Aslago cheese, etc. Bake until cheese is bubbly. Store unused sauce in refrigerator.

NORWEGIAN FLATBREAD

1 1/2 c. bran buds or All-Bran
1/2 c. soft shortening
1/2 c. oatmeal
1 tsp. soda
1 1/2 c. flour
1 1/2 c. buttermilk
3/8 c. sugar
1/2 tsp. salt
1 1/2 c. whole wheat flour
1 tsp. baking powder

Add bran buds to buttermilk; set aside and allow to stand until buds are soft. In mixing bowl, cream shortening and sugar. Add remaining dry ingredients and the buttermilk mixture, mixing well to combine. Turn out on a floured pastry cloth; form into a roll. Wrap in Saran Wrap to prevent drying. (May be stored in refrigerator at this point.) Cut off a slice and dust with flour. Roll out with a corrugated rolling pin on a floured pastry cloth. It should be paper thin. (If a perfect circle is desired, use a 10" or 12" kettle lid for pattern and trace around lid with pastry wheel.) Lift with a "spudu" (a long wooden spatula) onto a hot ungreased griddle or lefse baker. Turn frequently and bake until lightly browned. Fold in half and "shingle" on cookie sheet. After all are baked, place cookie sheet in a preheated moderate oven, 350 degrees; turn off oven immediately and allow flatbread to dry completely. (Do this to re- crisp before serving, as well.) Store in a cool, dry place. Serve with butter. Yield: 12 to 15.


CAJUN FLATBREAD

3/4 tsp. active dry yeast
1 c. warm water
2 1/2 c. unbleached flour
1/2 tsp. salt
Tub-style safflower butter
2 tsp. olive oil
Black pepper
White pepper
Cayenne pepper
Paprika

Dissolve yeast in the cup of warm water. In a bowl, combine flour and salt; add dissolved yeast. Knead by hand or by machine until smooth. Place dough in a bowl greased with safflower butter, turning once to coat top. Cover and let rise in a warm place 1 1/2 hours or until double in size.
Punch dough down. Put back in bowl and let rise again until double in size, about 1 hour. Punch down again. Roll dough to to 1/2-inch thickness. Transfer to nonstick pizza pan. Drizzle olive oil over pizza. Sprinkle lightly with seasonings (about 1/8 teaspoon of each). Spread oil and seasonings with hands to coat evenly.

Bake in a 400 degree oven for 20-25 minutes or until crust is cooked. (Bake on a pizza stone if available). Slice into wedges. Makes 14 slices.

SHORTCUT SUGGESTIONS: In place of homemade dough, use a heart-healthy, uncooked crust purchased from a local pizza parlor. Be sure it's made with olive oil or an unsaturated, nonhydrogenated oil such as safflower, soybean or corn oil. Do not use a crust made with hydrogenated shortening, lard, palm oil or coconut oil. Consider purchasing several crusts at one time to keep in the freezer.