Ray's Corner

HOME Bear River, NS "Down Under" Our Cookbooks Some Famly History The Hunt Camp The Geological Years The Grampy Tapes Walking the Camino



Roman Flatbread

  • 1 tb sugar
  • 1 tb active dry yeast or 2 tbsp fresh yeast
  • 12 oz luke warm water
  • 18 oz all purpose flour
  • 2 ts Kosher salt
  • 3 oz chopped onion
  • 2 ts olive oil
  • 2 tb fresh crushed rosemary

Combine the sugar, yeast and water. 
Stir to dissolve the yeast. 
Stir in the flour 4 oz at a time. 
Stir in 1 1/2 teaspoons salt and the chopped onion. 
Mix well, then knead on a lightly floured board until smooth. 
Place the dough in an oiled bowl, cover and let rise until doubled. 
Punch down the dough, then flatten it onto an oiled sheet pan (12 x 18 in.) It should be no more than 1 inch thick. 
Brush the top of the dough with olive oil. 
Let the dough proof until doubled, about 15 min. 
Sprinkle the crushed rosemary and remaining salt on top of dough.

Bake at 400 0 until lightly brown , approximately 20 minutes.