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Title: Flatbread
Yield: 1

Ingredients

      1 pk dry active yeast
  1 1/4 c  warm water; (not over 110
      1    ; degrees)
  2 3/4 c  unbleached all-purpose
           -flour; plus additional for
      1    ; rolling
    1/4 c  whole wheat flour or coarse
           -rye flo; ur
  1 1/4 ts kosher salt
      2 ts fennel seed
      1    olive oil for brushing
           -breads

Instructions

Combine the yeast and water in the bowl of an electric mixer. Let rest
until
frothy, about 15 minutes. Using the paddle attachment, incorporate the
flours
into the yeast mixture. Beat in the salt and fennel. Switch to the dough
hook
and knead about 10 minutes. Remove the dough and place it into an oiled
bowl.
Cover the dough with plastic wrap and allow it to rise until doubled, about
1
hour. Punch the dough down, cover and let it rise a second time until
doubled,
about 45 minutes.

Turn the risen dough onto a work surface and divide it into ten 2 1/2 ounce
balls. Place the balls on a floured cookie sheet, cover with a damp towel,
and
let them rest for 20 minutes. On a floured work surface roll the balls out,
dusting with flour as needed. Roll into 7 inch disks. Prepare a hot
charcoal
or stove top grill. Lightly brush the disks with olive oil. Place the disks
oiled side down on the grill. The breads will begin to rise almost
immediately. When golden brown on one side, flip the breads over, brush
again
and cook until brown. Remove from the grill and serve warm.

Yield: Ten 2 1/2 ounce breads

KULCHAS

For each 2 1/2 ounce bread, place 2 to 3 tablespoons of mixed sauteed
onions
and fresh chopped mint and fold over into a half moon shape. Place a 2 to 3
tablespoons mixture of drained feta cheese, lemon zest and chopped fresh
mint
and fold over.

CALZONES

Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and
coarsely
ground black pepper and fold over. Place 2 to 3 tablespoons of mixture of
grated fontina and roasted red peppers and zucchini and fold over.

DINNER ROLLS

Form in to round rolls, brush with olive oil and bake in a preheated 400
degree oven. Spray a little water in oven at beginning for a better crust.

Converted by MC_Buster.

Per serving: 13 Calories (kcal); 1g Total Fat; (32% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 2362mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: COOKING RIGHT SHOW#CR9653

Converted by MM_Buster v2.0n.

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