The best delicious Parmesan Flatbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Parmesan Flatbread recipe today!
Hello my friends, this Parmesan Flatbread recipe will not disappoint, I promise! Made with simple ingredients, our Parmesan Flatbread is amazingly delicious, and addictive, everyone will be asking for more Parmesan Flatbread.
What Makes This Parmesan Flatbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Parmesan Flatbread.
Ready to make this Parmesan Flatbread Recipe? Let’s do it!
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1 1/2 c Warm water; 105F to 115F
1 pk Active dry yeast
1/2 ts Sugar
3 1/2 c Unsifted bread flour; (up to
-4)
3/4 c Whole wheat flour
1/4 c Olive oil
2 ts Salt
Egg Glaze
Toppings: Coarse salt;
-Italian herb seasoning,
-poppy seeds, grated Cheddar
-cheese, and/or sesame
-seeds, Optional
1 1/2 c Parmesan cheese
1. In large bowl, preferably of heavy-dury electric mixer, combine warm
water, yeast, and sugar; stir to dissolve yeast. Let stand until
foamy–about 5 minutes.
2. Add 2 cups bread flour, the whole-wheat flour, oil, and salt to yeast
mixture. With wooden spoon or dough hook of mixer, beat 1 to 2 minutes or
until smooth. Add the remaining bread flour, 1/4 cup at a time, and beat
until a soft dough forms that pulls away from the bowl as it is beaten.
3. Grease two 15- by 12-inch baking sheets. Turn dough out onto lightly
floured surface. Knead dough, adding remaining bread flour as necessary to
prevent stickiness, until smooth and elastic–about 5 minutes.
4. Heat oven to 375F. Prepare Egg Glaze. Divide dough into quarters and
cut each quarter into 3 equal pieces. On lightly floured surface, roll each
piece out to about a 13- by 4-inch strip (it should be very thin). Transfer
6 strips of flatbread to greased baking sheets, brush with Egg Glaze, and
top each flatbread with 2 tablespoons grated Parmesan cheese.
5. In middle of oven bake flatbreads 18 to 20 minutes or until browned and
crisp. Cool completely on wire race. Repeat with remaining 6 strips.
Store in airtight container to retain crispness.
Egg Glaze: In small bowl, beat together 1 small egg and 2 tablespoons milk
until blended; refrigerate when not using.
NOTES : Rolled out thin and baked until crisp, these cheese-flavored, cra=
ckerlike strips are a great accompaniment to soups and salads.
Yields
12 Servings
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