| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
8 |
servings |
INGREDIENTS
| 1 |
ts |
Yeast |
| 3/4 |
c |
Warm water |
| 3 |
tb |
Extra-virgin olive oil; plus extra for |
|
|
; brushing grill |
| 1/4 |
c |
Chopped basil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Chopped fresh rosemary |
| 2 1/4 |
c |
All-purpose flour; plus extra for |
|
|
; working dough |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
In a small bowl dissolve yeast in water; stir in 3 tablespoons of oil,
basil, salt, garlic, tomatoes and 2 1/4 cups of flour. Work dough with your
hands until it comes together in a ball; set aside in a small oiled bowl,
loosely covered, 1 hour. Heat a stovetop grill over high heat. Or heat oven
to 350 degrees and grease 2 baking sheets with 1 tablespoon oil each. Turn
out dough on a well-floured surface and flatten. Cut into 8 wedges and pull
each until dough is very thin and nearly transparent. Brush grill lightly
with oil. Grill, turning several times with tongs, about 8 minutes in all,
until crisp and browned. Brush with oil and sprinkle with kosher salt.
Alternatively, place flatbreads on baking sheets. Brush with remaining oil
and sprinkle with kosher salt. Bake until brown and crisp, 20 to 25
minutes. This recipe yields 8 wedges.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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