From Wine Bar Foodby Cathy & Tony Mantuano
This recipe was surprisingly easy, and was a great way for me to get aquainted with my Kitchen-Aid pasta roller. Also, I tend to be more than a little on the A.D.D. side, and that, along with having a 9 month old at home, does not make me the best person to bake with yeast, as I tend to let it go. I thought they got over done at 12 to 14 minutes, so, depending on your oven, keep a watch on them after 10 minutes until you figure out what will work best. Given all of that, this recipe still turned out great, and will definately be made in our house again.
- 2 envelopes active dry yeast
- 11⁄2 cups warm water
- 2 tablespoons extra virgin olive oil, plus 3 tablespoons* and more for brushing
- 4 cups all-purpose flour, plus more for dusting
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon sea salt
- 4 garlic cloves, thinly sliced*
- 1 cup jarred or canned tomato puree, preferably San Marzano*
- Sea Salt & Freshly ground black pepper*
Combine the yeast and warm water in a small bowl and let sit until bubbly, about 5 minutes. Stir in the olive oil.
Put the flour and salt in the bowl of an electric mixer fitted with the dough hook or in a large bowl. Pour in the yeast mixture and mix on low speed or with your hands until the water is absorbed and a shaggy dough is formed.
Knead the dough on a lightly floured board until the dough is uniform and smooth, 2 to 3 minutes. It will be slightly sticky.
Divide the dough into 4 equal pieces and shape into balls. Dust with flour and place on a floured cookie sheet. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 2 hours.
Preheat the oven to 425°F. Have ready 2 nonstick cookie sheets or grease regular cookie sheets with olive oil. Working with one dough ball at a time (cover the remaining dough with a moist kitchen towel until ready to use), dust the ball with flour and flatten with your hand.
Cut the dough in half and roll half the dough through a pasta machine with the rollers set midway apart. Dust the dough with flour if it becomes sticky. Reduce the space between the rollers one setting at a time until you have reached the last setting and the dough is a smooth, thin sheet.
Transfer to a cutting board and cut in half on an angle into large pieces so that 2 will fit on a cookie sheet. The pieces should each be approximately 4 inches wide and 12 inches long. Roll and cut the remaining half in the same manner as the first.
Place the rolled dough on the cookie sheets. Brush lightly with olive oil, sprinkle with about a quarter of the cheese, and bake until golden brown, 12 to 14 minutes. Let cool on a rack before serving.
Repeat this process with the rest of the dough balls, rolling and baking until all the dough is used. Stored in an airtight container, the flatbread will keep for up to 2 days.
*Variation Crispy Tomato Flatbread:
Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and cook until golden brown, 1 to 2 minutes. Remove from the pan and set aside on paper towels to drain.
Brush each piece [of rolled dough] lightly with olive oil and a few tablespoons of tomato puree. Sprinkle with some oregano, salt, pepper, and garlic chips and bake until golden brown.