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Ingredients

Units: 

Preperation
  1. Place all ingredients (up to and including the yeast) into a bread machine baking pan.
  2. Insert pan into the oven chamber, and select “Dough Cycle”. This will take approx. 1 1/2 hours.
  3. Transfer dough to a lightly floured surface, cover and let rest 15 minutes.
  4. Divide dough into 4 portions.
  5. Roll one portion at a time as thinly as possible and carefully transfer to a parchment paper-lined baking sheet.
  6. If desired, using a pizza cutter or sharp knife, score into triangles or rectangles, being careful not to cut all the way through.
  7. Lightly brush surface with water and follow with additional coarsely ground La Baleine Coarse Sea Salt on top.
  8. Bake at 425°F (220°C) for 12 minutes, or until golden brown.
  9. Transfer to cooling rack. Repeat with remaining portions.

Servings: Makes 4 flatbreads, or 12 servings

Ingredients

Units: 

Preperation
  1. Place all ingredients (up to and including the yeast) into a bread machine baking pan.
  2. Insert pan into the oven chamber, and select “Dough Cycle”. This will take approx. 1 1/2 hours.
  3. Transfer dough to a lightly floured surface, cover and let rest 15 minutes.
  4. Divide dough into 4 portions.
  5. Roll one portion at a time as thinly as possible and carefully transfer to a parchment paper-lined baking sheet.
  6. If desired, using a pizza cutter or sharp knife, score into triangles or rectangles, being careful not to cut all the way through.
  7. Lightly brush surface with water and follow with additional coarsely ground La Baleine Coarse Sea Salt on top.
  8. Bake at 425°F (220°C) for 12 minutes, or until golden brown.
  9. Transfer to cooling rack. Repeat with remaining portions.

Servings: Makes 4 flatbreads, or 12 servings

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