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