Here is my other promised flatbread post.  Sun-dried tomato and fresh basil flatbreads made out of a blend of cornmeal, semolina, and regular flour and spiked with a bottle of hard cider.

Ingredients:

• 1 cup Cornmeal + more for dusting
• 1 cup Semolina Flour
• 2-3 cup Flour
• 2 tsp Salt
• 1 tbsp Honey
• 4 tsp Yeast (dry active)
• 12 fl oz Hard Apple Cider (or a light beer)
• 3 tbsp chopped fresh Basil
• 1/2 cup Sun-dried Tomatoes + 4 tbsp juice (the oil the tomatoes were stored in)
• Egg Wash (1 Egg + 1 tbsp Water)

Directions:

1. Give the sun-dried tomatoes and juice a rough chop in the food processor.
2. Combine all of the ingredients in a stand mixer.
3. Knead the dough with a dough hook until elastic (~5 minutes).
4. Place the dough in a greased container to rise for a couple of hours.
5. Preheat the oven to 375 F (~191 C).
6. Line a baking sheet with parchment paper or grease.
7. Sprinkle the baking sheets lightly with cornmeal.
8. Roll the dough out, as thin as you can get it, on a flour dusted surface.
9. Cut the dough into triangular pieces.
10. Arrange the pieces onto the baking sheet.
11. Brush them with an egg wash.
12. Bake for 8-10 minutes, until they are golden brown.