Not-So-Flat Flatbread!

I'm feeling spoiled this week......we're rounding the bend on a kitchen remodel and things are starting to look pretty amazing. I really can hardly imagine it's the same skinny little galley kitchen that I've been baking in for over 30 years. Last year, my hubby and I went round and round as we discussed preparing for the next phase of our life.  Our choices:  move to a smaller home,  build a smaller home or remodel our present home so we could live on one floor (prepping now for the "golden years", you know!) We decided to throw ourselves into the remodel, as there is so much we love about our present neighborhood. Now we're nearing the end of the process. There's still PLENTY to be done, but "the vision" is coming together. We're working on opening things up and also on simplifying things. I particularly love the "simplifying" part......To this point, so much of our change has been in the hands of the contractors but soon, things will be in my hands as I reconstruct our living space. Our plan is to keep it simple. And I'm thinking simple sounds VERY good! 

This bread is a very simple one, but it, too, is VERY good! You'll love the tender, melt-in-your mouth texture of this deliciously simple bread! 

Not-So-Flat, But Oh-So-Good Flatbread

1 pkg/Tbsp. Red Star Platinum Yeast

1 Cup warm water

2 ½ Tbsp. sugar

1 Tbsp. olive oil

1 ½ tsp. salt

¼ Cup light rye flour

Approx. 2 ¾ Cup unbleached all-purpose flour

Flavored olive oil/ Italian herbs/sea salt for basting

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients  EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (Add the ¾ cup of flour gradually, till the dough is smooth but not sticky). Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Prepare a 9” cake pan by spraying lightly with cooking spray. Punch dough down and roll out into a 9” circle. Place the dough in the prepared cake pan and let rise until doubled. Lightly pierce the dough several times with a fork. Brush lightly with olive oil (flavored or regular); Sprinkle with herbs of choice and/or sea salt. Bake at 375 for 25-35 minutes, until golden. Enjoy! 

Not-So-Flat Flatbread!