This section contains recipes for our yeast flat breads.
1 pinch sugar
2 3/4 C. warm water (100 to 110°F.)
2 t. active dry yeast
2 T. olive oil, plus more for bowl, baking sheet, and drizzling
6 C. all-purpose flour
1 T. coarse salt, plus more for sprinkling
Fresh rosemary (optional)
In a large bowl, stir sugar into 1/4 cup of the water, and sprinkle in yeast.
Stir well; let stand until creamy, about 10 minutes.
Add remaining 2 1/2 cups water and the olive oil, and mix well. Add flour a cup
at a time, mixing well. Add salt, and knead dough until smooth and elastic, 4 to
5 minutes in an electric mixer fitted with a dough-hook attachment, or 8 to 10
minutes by hand.
Form dough into a ball, and place in a lightly oiled bowl. Cover with plastic
wrap, and let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
Spread dough evenly onto an oiled baking sheet. Cover with a damp towel, and let
rise for 30 minutes.
Dimple surface of dough with your fingertips, leaving deep indentations. Cover
with towel again, and let rise until doubled, 1 1/2 to 2 hours.
Heat oven to 425°F. Drizzle oil on top of dough, allowing dimples to fill.
Gently spread oil over surface without deflating dough. Brush lightly with
water, then sprinkle with salt and rosemary, if desired.
Bake for 25 to 30 minutes, or until golden brown. Remove from oven, and slide
onto a wire rack. Serve as soon as possible.