Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 126
Calories from Fat 33 (26%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 1.1g 6%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 89.3mg 4%
Potassium 64.1mg 1%
Total Carbohydrate 18.6g 6%
Dietary Fiber 1.2g 5%
Sugars 0.5g
Protein 4.2g 8%

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Recipe Description
Flatbreads have many uses. Try this one with soup and salad or as the foundation for an open faced sandwich or a healthy pizza!
Prep time
1 hr 20 min
Cook time
12 min
Ready In
1 hr 32 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  all purpose flour
2 Tablespoon(T)  olive oil
1/2 Cup(c)  whole wheat flour
1/2 Cup(c)  cornmeal
1 Package(pk)  active dry yeast
1 Cup(c)  warm water (110° f)
1 Tablespoon(T)  sugar
1/2 Teaspoon(t)  salt
1/2 Cup(c)  evaporated skim milk

Preparation

Coat a large baking sheet with non stick cooking spray and dust with cornmeal. Draw a circle 10 inches in diameter on the center of the sheet with a toothpick or wooden skewer. Set aside. Combine flour and cornmeal and mix well. Combine yeast, warm water, and 1/2 cup flour mixture in a large bowl. Let stand 10 minutes. Stir in remaining flour mixture and remaining ingredients, mixing thoroughly. Knead on a floured surface 10 minutes, or until soft but still moist. Place in a large bowl coated with cooking spray. Coat dough with cooking spray. Cover with cloth or plastic wrap and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Preheat oven to 450° F. Tum dough out onto baking sheet. Dust hands with cornmeal, and press dough out to edge of circle, smoothing into an even layer. Prick surface all over with a fork. Bake for 10 to 12 minutes or until lightly browned. Serve warm.

Additional notes

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