Bloom the yeast in a little water.
Add the rest of the ingredients and use a mixerís dough hook attachment till the dough is smooth and has formed into a nice ball.
Portion the dough into 3œ-ounce balls and let rise till doubled in size.
Preheat the oven to 325 degrees.
Roll out the dough and dock it. Bake the dough on a cornmeal-dusted baking sheet till edges start to brown slightly. Remove from the oven and let cool.
Top the flatbread with whatever you want and bake about 5 to 10 minutes until the toppings are done. For a crisp crust, bake directly on the oven rack.
2½ Tbsp. yeast
5½ cups all-purpose flour
3 Tbsp. canola oil
1¾ tsp. sugar
1 1/8 tsp. kosher salt
1½ cups water
Cornmeal for dusting
5½ cups all-purpose flour
3 Tbsp. canola oil
1¾ tsp. sugar
1 1/8 tsp. kosher salt
1½ cups water
Cornmeal for dusting
This article appears in Nov 1-30, 2008.