1 package of active dry yeast
1/2 tsp. of sugar
1 3/4 cups of all-purpose flour (will need more for preparation)
1 tsp. of salt
1/2 tbsp. of ground thyme
3/4 cups of water
1 tsp. of oil
garnish options: mozzarella/feta/parmesan/parsley/sun-dried tomatoes/pesto
1. Mix together the yeast, sugar, flour, salt and thyme in a large bowl, using a fork or whisk.
2. Slowly pour the water in to the mixture until it forms an elastic dough, may need more or less water depending on amount of flour.
3. Form a ball with the dough with your hands. Place it on the counter (covered with flour), and knead it for about 15 minutes using your hands. If it is too sticky (sticking to your skin), add more flour. You will probably use a lot of flour in this process, that’s okay.
4. Coat the inside of a bowl with your oil (I use olive) and place the ball of dough inside. Then lay a warm damp cloth over the bowl. Let the dough rise for an hour or until it doubles in size.
5. Once it has risen, put more flour on the counter and reshape the dough until the air pockets are out.
6. Take a rolling pin and flatten the dough out. I make 4 loafs by dividing the dough into 4 sections and flattening it out into squares until it is about as thick as cardboard. You can also make small circles or rectangles (about 20).
7. Once the dough is flat, place it on a medium heat griddle (no grease!). And let it cook for 2-3 minutes on each side until it begins to bubble and become golden brown.
8. You can sprinkle mozzarella cheese, feta cheese, parsley or any combination of garnish on the top, wait until it melts, and remove the bread.
9. Cut into bit size pieces and enjoy with any number of dipping sauces (I like hummus the most.)
This recipe was inspired by Kathleen Daeleman’s show Cooking Thin on Food Network.
For a delicious olive oil dipping sauce, mix together:
1/3 cup of olive oil
a pinch of pepper
a pinch of salt
a pinch of rosemary
a pinch of oregano
a pinch of basil
a pinch of garlic powder
The measurements vary to your preference! Enjoy!