Flatbread Dough

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From cooking light magazine. once you know how to make the dough -- you can use your imagination and top them with any veggies, cheeses, or herbs that you wish. Bake at 475 degrees for 13-15 minutes generally. For topping ideas, see my recipes for tomato, basil, and parmesan flatbreads, zucchini, walnut and blue cheese flatbreads and mushroom, onion, and cherry tomato flatbreads -- all from cooking light.

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Steps

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Combine the boiling water and 1 / 3 cup cornmeal in a bowl.

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Let stand 20 minutes , stirring occasionally.

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Dissolve yeast in warm water in a small bowl , and let stand 5 minutes.

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Lightly spoon flour into dry measuring cups , and level with a knife.

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Combine cornmeal mixture , flour and salt in a food processor , and pulse 4 times or until blended.

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With processor on , slowly add yeast mixture and oil through food chute.

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Process until dough forms a ball.

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Process 1 additional minute.

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Turn dough out onto a floured surface , and knead lightly 4 or 5 times.

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Place dough in a bowl coated with cooking spray , turning to coat top.

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Cover.

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Let rise in a warm place , free from drafts , 1 hour or until doubled in size.

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Punch down dough.

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Cover and let rest 5 minutes.

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Divide dough into 4 equal portions , shaping each into a ball.

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Roll each ball into a 10 x 6 inch oval.

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Place 2 ovals on a baking sheet lightly dusted with 1 1 / 2 teaspoons cornmeal.

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Repeat procedure with remaining 2 ova.

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Ingredients

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boiling water, yellow cornmeal, active dry yeast, warm water, all-purpose flour, salt, olive oil, cooking spray