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Baked Flatbread
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Rating: 4.6/5 (10 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Mediterranean
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 370
% Daily Value**
Total Fat 13g
20%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 571mg
24%
Total Carbohydrate 51g
17%
Dietary Fiber 2g
7%
Sugars 2g
Protein 10g
Vitamin A  1%Vitamin C  0%
Calcium  5%Iron  4%
Potassium  4%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Flatbread

Recipe Tags: Bread Recipes

Date Added: January 04, 2014

Ingredients:

1 Egg
1/4 Teaspoon Salt to taste
2 Tablespoons Canola Oil
2 Cloves Of Garlic minced
2 Teaspoons Baking Soda
1 Cup Milk
1 Teaspoon Cream Of Tartar
1/4 Cup Olive Oil
1/2 Cup Water warm
4 Cups Flour unsifted
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Directions:

1. Combine flour, baking soda, cream of tartar and salt.

2. Set aside. Whisk water and egg in large bowl.

3. Add milk and canola oil. Add flour mixture to milk mixture and stir until dough forms a ball.

4. Knead briefly, place in a greased bowl and cover with a damp towel.

5. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.

6. Preheat oven to 400 F Lightly oil baking sheets.

7. Saute garlic in olive oil for 2 minutes. Set aside.

8. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.

9. Divide dough into 12 equal pieces and roll each into a ball.

10. Flatten each ball with hands, roll to about 3/8".

11. Place on baking sheets and brush with garlic oil.

12. Bake on middle rack for 6 to 8 minutes. After baking, place under broiler to brown.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Garlic, Olive Oil allergies.
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