1 1/2 c Warm water; 105F to 115F
1 pk Active dry yeast
1/2 ts Sugar
3 1/2 c Unsifted bread flour; (up to
-4)
3/4 c Whole wheat flour
1/4 c Olive oil
2 ts Salt
Egg Glaze
Toppings: Coarse salt;
-Italian herb seasoning,
-poppy seeds, grated Cheddar
-cheese, and/or sesame
-seeds, Optional
1 1/2 c Parmesan cheese
1. In large bowl, preferably of heavy-dury electric mixer, combine warm
water, yeast, and sugar; stir to dissolve yeast. Let stand until
foamy–about 5 minutes.
2. Add 2 cups bread flour, the whole-wheat flour, oil, and salt to yeast
mixture. With wooden spoon or dough hook of mixer, beat 1 to 2 minutes or
until smooth. Add the remaining bread flour, 1/4 cup at a time, and beat
until a soft dough forms that pulls away from the bowl as it is beaten.
3. Grease two 15- by 12-inch baking sheets. Turn dough out onto lightly
floured surface. Knead dough, adding remaining bread flour as necessary to
prevent stickiness, until smooth and elastic–about 5 minutes.
4. Heat oven to 375F. Prepare Egg Glaze. Divide dough into quarters and
cut each quarter into 3 equal pieces. On lightly floured surface, roll each
piece out to about a 13- by 4-inch strip (it should be very thin). Transfer
6 strips of flatbread to greased baking sheets, brush with Egg Glaze, and
top each flatbread with 2 tablespoons grated Parmesan cheese.
5. In middle of oven bake flatbreads 18 to 20 minutes or until browned and
crisp. Cool completely on wire race. Repeat with remaining 6 strips.
Store in airtight container to retain crispness.
Egg Glaze: In small bowl, beat together 1 small egg and 2 tablespoons milk
until blended; refrigerate when not using.
NOTES : Rolled out thin and baked until crisp, these cheese-flavored, cra=
ckerlike strips are a great accompaniment to soups and salads.
Yields
12 Servings
