Quick Flat Bread

• 1 c. warm water
• 1 T. yeast
• 1 T. sugar

Pour the water into a large bowl. Sprinkle the yeast onto the water, followed by sprinkling on the sugar. Let it rest for 5 minutes.

Add the following in order given:

• 1 T. olive oil
• 3/4 t. salt
• 1 c. flour (to be creative you can use rye, whole wheat, gluten free….)
• optional ingredients like Everything Bagel, garlic, olives, rosemary, and more

Stir well. Add:

• 1 c. flour (I use unbleached organic flour)

Knead the flour in until the dough is only slightly sticky. Press the dough onto a greased (I spray with PAM) jelly roll pan. (If you are using a baking stone ~ like my Pampered Chef stones! ~ use butter to grease the stone.). Press into any shape you desire. Make it as thick/thin as you want. Just know that the thinner the bread, the lesser the time and the thicker the bread, the longer the time.

I usually make mine into an 10″ x 14″ rectangle in a jelly roll pan. I poke with a fork all over the top of the crust.

Let the dough rest/rise for about 15/20 minutes while the oven is warming up to 425°. Bake for 10 minutes for thin bread and about 15 minutes for thicker bread.

This bread is a flat, thin bread! Serving it warm is best.