Preparation Time: 25
Oven Mode: True Convection/ 450°F
Rack Position: 3 (third from bottom)
Total Cooking Time: 12 to 15 min.
Servings: 8 - six-inch flat breads
5-6 cups bread flour
1 Tbsp. sugar
2 tsp. salt
1 pkg. (2 ¼ teaspoons) active dry yeast
2 cups warm water (110-115°F)
1. In a large mixing bowl, mix 2 cups of flour, sugar, salt and undissolved yeast. Gradually add warm water to dry ingredients; with an electric mixer, beat for 2 minutes at medium speed, scraping the bowl occasionally.
2. Add ¾ cup flour; beat at high speed for 2 minutes. Stir enough flour to make a soft dough. Dough will leave the sides of the bowl and clump around the beater.
3. Place dough on a lightly floured flat work surface. Knead dough for 8 to 10 minutes until soft and smooth. Place in a large greased bowl, turning to grease top.
4. Cover bowl with plastic wrap; proof until dough is doubled in size, 50 to 60 minutes. Punch dough down and proof a second time for about 30 minutes.
5. Divide dough into 8 pieces. Shape into balls. On a lightly floured board, roll each ball into a ¼-inch thick circle. Place on a greased cookie sheet. (It will take 2 sheets)
6. Bake in preheated oven until golden brown. Flat bread will puff up while baking and form a pocket inside the bread. Remove from baking sheet and serve hot.
Variation: For while wheat flat bread, substitute 3 cups whole wheat flour for 3 cups bread flour.
For traditional (non-convection) baking:
Preheat oven using Bake Mode at 475°F. Bake for 12 to 15 minutes.
1 SERVING: Calories 304 (4% from Fat), Protein 10 g, Carbohydrates 61 g, Dietary Fiber 2 g, Fat Total 1 g, Sodium 469 mg
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