Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Flatbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
1 1/2 Cup(s) Warm Water
1/2 Teaspoon(s) Dry yeast
4 Cup(s) All purpose flour
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Oil
Directions:
Mix water and yeast and let stand 15 minutes. Gradually pour in 2
cupsof the flour mixture and incorporate. Mix for about 1 minute to
form asponge. Let stand, covered for at least an hour. Put sponge in
the bowlof a Kitchen Aid. Using the dough hook, add the salt and oil,
then flour1/2 cup at a time to form a dough. Remove from bowl and
knead. Place ina clean oiled bowl and let rise, slowly, about 2 1/2
hours. Divide doughinto three balls, let rise again for 1/2 hour and
roll out.HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATBREADSAll recipes
Copyrighted by Bobby Flay 1998.Copyright, 1998, FOOD NETWORK, G.P., All
Rights ReservedBusted and Posted to MCrecipe and Kitmail 8/98 by JoAnn
PellegrinoRecipe by: Bobby Flay/TVFNPosted to KitMailbox Digest by Pat
Hanneman <kitpath@earthlink.net> onAug 28, 1998, converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 691
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 0mg
Sodium: 394.8mg
Potassium: 186mg
Carbohydrates: 127.5g
Fiber: 4.7g
Sugar: <1g
Protein: 17.5g


Scale this recipe to Servings [?]