Dad's Flatbread Recipe

5 1 2
Dad's Flatbread Recipe
Dad's Flatbread Recipe photo by Taste of Home
Publisher Photo

Dad's Flatbread Recipe

Read Reviews
5 1 2
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.

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

Directions

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.
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.
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.
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

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

  • 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
  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

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MY REVIEW
cntrygrl68 User ID: 2047462 41609
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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