Herbed Flat Bread -- Best Recipes

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Date Posted: 06/15/04 8:22:33am
Author: CB
Subject: Herbed Flat Bread

HOT ROLL MIX
5 lb. unbleached flour (Better for Bread Whole Wheat works great)
1 1\4 cup sugar
4 teas. salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix

Flat Bread

2 tablespoons of active dry yeast or 2 (1\4 oz) packages
1 cup of very warm water
2 eggs, beaten
1 cup water
1\4 cup vegetable oil
6 1\2 to 7 cups Hot Roll Mix
fresh ground black pepper
dehydrated green onions (ground with black pepper)
fresh thyme ground with pepper and onions.

In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add Hot Roll Mix i1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 - 7 minutes, until smooth and satiny. lightly butter bowl. Put dough in a bowl and turn to butter top. Cover with a damp towel and let rise in a draft-free place until doubled in bulk, 43 - 60 minutes. Punch down dough. Let stand 10 minutes. Divide into small rounds and roll out circles with rolling pin. Make the circles about the size of a small dinner plate. Grill them on a hot grill or skillet until one side is bubbly, flip and brown other side.

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