This flat bread comes out crispy and is much lighter and thinner than pizza.
This recipe makes two 14 inch round flat breads 8-16 servings depending on how forking much you eat.
set your forking oven to 475 degrees with a seasoned baking stone in the oven.
1 3/4 cup bread flour
2/3 cup semolina
1 teaspoon kosher salt
1 pack of yeast
1 cup water (temperate that your yeast needs)
1 Tablespoon sugar
1/4 cup extra virgin olive oil
an extra drizzle of extra virgin olive oil to lightly coat a pan
In a big bowl add your sugar and yeast then add the correct temperature water that your yeast needs and let the bowl sit in a warm place for about an hour till it gets all bubbly. Then add everything except for the salt.
Mix well and shape into a ball.
Cover with plastic wrap and place in a warm place for about an hour.
The dough should double in size. Now add your salt.
Punch the dough down and try mix it up good and shape into a ball again. Cover with plastic wrap and let it double again.
Divide the dough in half and use a lightly oiled pizza pan to stretch out the dough. Place the stretched dough in your 475 degree oven for about 4 minutes, then remove and flip it on to a board to transfer to the baking stone. You might want to top it at this time or partially top it and add everything except for the cheese because your not adding much cheese to this bread and it might burn.
You will need to watch the flat bread in the oven. It should only need 4-5 minutes. When you add the cheese it will be hot and the cheese might melt on. If the cheese doesn’t melt enough you will only need a minute in the oven for the cheese.