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Dad's Flatbread Recipe
Dad's Flatbread Recipe photo by Taste of Home

Dad's Flatbread Recipe

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While Mom was busy with the rest of the meal, Dad helped by making this flat bread. There's no mistaking that this flavorful bread is homemade. It has a wonderful texture and lovely golden color. -Anne Heinonen, Howell, Michigan
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 32 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/3 cup sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 1/2 cup rye or King Arthur Premium 100% Whole Wheat Flour
  • 5-1/2 to 6 cups King Arthur Unbleached All-Purpose Flour

Nutritional Facts

One slice equals 116 calories, 1 g fat (0 saturated fat), 0 cholesterol, 220 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Directions

  1. In a large bowl, dissolve yeast in 1/2 cup of water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour and remaining water; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide in half. On a greased baking sheet, flatten each half to 1-in. thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  4. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves (32 slices).
Originally published as Dad's Flat Bread in Taste of Home October/November 1996, p35

Nutritional Facts

One slice equals 116 calories, 1 g fat (0 saturated fat), 0 cholesterol, 220 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Reviews for Dad's Flatbread(1)

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MY REVIEW
Reviewed Nov. 15, 2008

I have been making this bread since it was first published in TOH and it comes out perfect every time. I use all bread flour with no problems. Also makes great dinner rolls.

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