Herbed Flat Bread Recipe

Herbed Flat Bread Recipe

Ingredients:

6 Tbsps of sugar (granulated)
2 -packs of dried yeast
1/2 tsp of salt
3 eggyolks (large)
1 Tbsp of oil (olive)
3-4 Tbsps of fresh chopped herbs (basil, parsley and rosemary)
5 garlic cloves; peeled and chopped finely
1 beaten eggwhite (large)
Cooking oil spray
1 c of scalded milk; cooled
3 c of unbleached flour (all-purpose)
8 Tbsps of chilled butter; sliced into chunks
4 Tbsps butter (at room temp)

Instructions:

In mixing bowl, combine 2 tsps of sugar w/ warmed milk, then sprinkle dried yeast evenly over mixture then allow to stand ’til foamy for 5-10 mins.

Combine remaining one-fourth cup of sugar, butter, salt and flour in processor, pulse ’til combined well. Add in yeast mix & eggyolks; process ’til blended well (20-30 secs).

Transfer dough in separate bowl, then cover w/ plastic cooking wrap. Refrigerate for four hours.

Once done, roll your dough in large, thin circles. Spread w/ softened butter all over your dough then dust w/ garlic & herbs.

Fold dough carefully into half then roll edges up to firmly seal. Grease flat bake sheet w/ oil spray and transfer dough onto it. Have it covered w/ clean dampened cloth. Allow to rise ’til bulk is bit doubled (45-55 mins). Preheat oven (three hundred fifty degrees Fahrenheit).

Coat bread w/ beaten eggwhites then bake ’til golden-brown for about 40 mins.

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