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Parmesan Skillet Flatbreads Recipe

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This recipe for Parmesan Skillet Flatbreads is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup lukewarm water
1 package active dry yeast
1 teaspoon sugar
1¾ cups all-purpose flour
1 cup whole-wheat flour
1¼ teaspoons salt
1 tablespoon extra-virgin olive oil, plus 1 teaspoon
¾ cup finely shredded Parmigiano-Reggiano cheese
Directions:
Directions:
1.Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
2.Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.
3.Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1 1/2 hours.
4.Punch down the dough and divide into 6 equal balls. Dust with flour.
5.Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.

 

 

 

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