Flatbread

Ok, I know I talk about flourless foods or at least recipes made with almond or coconut flour instead, but this is a good old fall afternoon go to, perfect for football games or just hanging out. And, the possibilities are endless with this one. Know that just about anything can be a topping for flatbread. You can go traditional with tomatoes and pepperoni, go Hawaiian with pineapple and ham, treat yourself to bbq chicken, or do a white flatbread with spinach and feta or a creamy alfredo sauce...Questions? Just ask. :)

Ingredients

• 1 pkg RapidRise yeast
• 1/2 tsp. sugar
• 1 3/4 c. flour
• 1 T. fresh thyme
• 1 tsp. olive oil
• 3/4 c. or more warm water (about 110')

Extras

• Tomato - sliced or diced / Balsalmic vinegar
• Spinach / Feta cheese
• 1 Handful of fresh basil / Grilled chicken
• Grilled chicken / roasted red peppers or sun-dried tomatoes
• Mozzarella cheese / Basil pesto

How to Do It

Combine yeast, sugar, flour, and salt in food processor. Add water in a steady stream until a ball forms. You may not need all of the water, you may need slightly more. It will depend on your altitude and any number of other factors. Just take it slow and you'll know when it's ready.

Once you get the ball formed, lightly flour a countertop and knead the dough until smooth. Then coat a bowl with a light layer of olive oil, place dough in the bowl and cover with a towel and set aside in a dark place to rise about 45 minutes.

After the dough has risen, punch it down and knead lightly on a very lightly floured surface (too much flour will make it a little tough). Roll the dough out into rectangles about 4 inches wide. Place them in the over on a baking sheet for about 5 minutes, OR you can cook the min a large fry pan lightly oiled on the stove, 2 minutes on each side.

Once baked, top with your favorite toppings and bake another 2-5 minutes or until warm/melted if desired.

Hope you enjoy!