Emerils Oregano Flatbread

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Emerils Oregano Flatbread

 

1 teaspoon active dry yeast

3/4 cup warm water, (about 110F)

1/4 cup olive oil

2 tablespoons coarsely chopped fresh oregano

1 tablespoon minced garlic

2 cups bleached all-purpose flour

1/2 teaspoon salt

1/4 cup cornmeal, approx., for dusting

1 teaspoon kosher salt

 

 

 

Combine the yeast and water in a large bowl and let stand for 5 minutes, or

until the yeast looks creamy. Stir to dissolve the yeast. Stir in 3 tablespoons

of the olive oil, the oregano, and garlic. Add the flour and salt, and stir well

until a smooth ball forms.

 

Sprinkle the cornmeal over a large baking sheet and place the dough in the

center. Cover with plastic wrap or a damp kitchen towel and put in a warm,

draft-free place to rise until it doubles in size, about 50 minutes.

 

Preheat the oven to 400°F.

 

Remove the towel. Flatten the dough into a round with a rolling pin. Cut into 6

equal wedges. Flatten each wedge, pressing firmly with the palm of your hand,

until very thin, about 1/8 inch. Transfer to ungreased baking sheets.

 

Bake until golden brown, 10 to 12 minutes, switching the positions of the sheets

from top to bottom halfway through the baking. Remove from the oven. Brush the

wedges with the remaining 1 tablespoon olive oil and sprinkle with the kosher

salt before serving.

 

Yield: 6 Wedges

 

Author: Chef Emeril Lagasse

Source: Prime Time Emeril Cookbook

Formatted by Chupa Babi: 04.09.08

 

ChupaNote: double oregano, and garlic. I also added 1 finely chopped red onion

to the tops, before baking.

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