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

Dad's Flatbread Recipe

Publisher Photo
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 whole wheat flour
  • 5-1/2 to 6 cups 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

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT