Post by mandie68 on Nov 5, 2004 19:40:10 GMT -5
1/2 cup Warm water
4 Egg whites
1 tsp Salt
1 tsp Granulated sugar
1 tsp Active dry yeast
2-1/2 cups All-purpose flour (approx)
1/3 cup Grated romano or Parmesan cheese
1 tsp Dried thyme
1 tbsp Each poppy and sesame seeds
Procedure
In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.)
Serves 24
4 Egg whites
1 tsp Salt
1 tsp Granulated sugar
1 tsp Active dry yeast
2-1/2 cups All-purpose flour (approx)
1/3 cup Grated romano or Parmesan cheese
1 tsp Dried thyme
1 tbsp Each poppy and sesame seeds
Procedure
In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.)
Serves 24