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FareShare Gazette Recipes -- November 2002 - I's

 

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Italian Onion Flatbread

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                       * Exported from MasterCook *

                         Italian Onion Flatbread

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  water
     1/4           cup  dried onions
  2 1/2           cups  all-purpose flour
  1            package  dry yeast
     1/2      teaspoon  salt
  1         tablespoon  olive oil
                        Non-stick spray coating
  1           teaspoon  poppy seeds
                        or sesame seeds

In a saucepan combine the water and dried onion; let stand 10 
minutes. Heat to 120F.

In a small bowl combine 1 cup flour, the yeast and salt. Beat 
with an electric mixer at low speed for 30 seconds. Beat on high 
speed 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough remaining flour to make
a stiff dough that is smooth and elastic.

Shape into ball. Place in a bowl sprayed with non-stick coating, 
turning once. Cover, let rise in warm place till double, about an 
hour. Punch dough down.

On a lightly floured surface, divide dough into thirds. Cover, let 
rest 10 minutes.

Roll each portion into a 12 inch circle. Wrap dough around rolling 
pin; unroll onto a baking sheet sprayed with nonstick coating.
Brush dough with water and sprinkle with the poppy or sesame seeds.
Cover; let rise until nearly doubled, 35 to 40 minutes.

Bake, one at a time, in a 400F. oven 12 to 15 minutes. 

To serve, break into pieces.

Makes 3 rounds.

Contributed to the FareShare Gazette by Jennie; 8 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 75 Calories; 1g Fat (12.4% 
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 60mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fat.
 

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