Grilled Flatbread in the Making!

There is nothing cooler than working with dough. Just knowing that you are creating, sculpting, working and transforming something with your own hands is exciting.

To make this dough wasn't really hard. It just calls for patience.
But when you put your ingredients on it to make the complete product of a homemade pizza dough? You can go wrong with this.

Now, you can use this dough in two ways. You can roll out out just a little to make one pizza pan or you can divide the dough into smaller pieces to create flatbread. If you wish to make flatbread, I would suggest you change the ratio of flour to semolina for a crispier effect. Play around and have fun.

Here is the RECIPE:

Ingredients List:
1 packet active dry yeast or 1 oz of dry active yeast
3 ½ cups bread flour ( if you don't have all-purpose will be fine)
1 cup semolina flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon salt

In a small bowl: Mix your warm water (not luke warm, just a little bit much hotter, about 80degrees) and add yeast, with your two finger, mix the yeast well into the water. Then allow to sit for a couple of minutes to foam (it will almost look like whipped milk foam)this indicates that the yeast has been activated. Now at this point I use my Kitchen Aid mixer, using the hook. In your mixer, combine all ingredients and mix well. The way i do it is, add all your liquid items first. Then combine your dry ingredients separately in a bowl, then with a scooper while the mixer is on, add one scoop at a time till the the dough is formed. On a floured surface remove the dough from the mixing bowl. shape your dough into a big ball, cover with saran wrap and allow to rest for a couple of minutes (about 5). Sometimes at this point you will see the dough grow. At this point you will divide your dough. You can divide into four smaller balls, for regular pizza dough or six smaller dough balls for flatbread. Place the balls about three inch apart on a oil sprayed sheet pan, and lightly cover with saran wrap and place in a warm place. This will allow the yeast to continue to form gas to allow the dough to expand. About 10 to 20 minutes later, when the dough has doubled in size, lay a piece on a floured surface. ( I like to mix flour with semolina flour to roll the dough out making a crispy crust for the pizza). And roll your dough out to about a foot to 14 inch wide. Of course flatbread will be a bit wider.

There you go... add what ever you want on top, etc. Back at 350. Till golden brown. For flatbread, before you add ingredients you will grill the dough on a spray grilled. Any Questions? I"m here, just ask.

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