Cake flour makes this simple bread crisp and tender. Sprinkle flatbread with coarse salt before baking for a gourmet taste.
- 1/2 cup (2 oz/60 g) grated fresh Parmesan cheese
- 1 cup (250 mL) cake flour plus additional for dusting
- 2 tbsp (30 mL) snipped fresh parsley
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking powder
- 1/2 cup (125 mL) milk
- 1 tbsp (15 mL) olive oil
Preheat oven to 350°F. Grate cheese into Classic Batter Bowl using Rotary Grater. Add 1 cup of the flour, parsley, salt and baking powder; mix well. Add milk and oil; mix thoroughly to form a soft dough. Place dough on lightly floured Cutting Board; knead just until dough is smooth and no longer sticky, adding additional flour as needed.
Pat dough into a rectangle; generously flour both sides. Place dough onto Rectangle Stone; roll to edge of baking stone using Baker's Roller®. Prick entire surface of dough using pastry tool. Using Pizza Cutter, cut dough into 12 rectangles. Bake 23-26 minutes or until deep golden brown (see Cook's Tip). Remove from oven to Stackable Cooling Rack; cool completely. Serve with Parmesan-Herb Butter, Kalamata Olive & Red Pepper Spread or Artichoke & Sun-Dried Tomato Tapenade, if desired.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 70, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 9 g, Protein 3 g, Sodium 180 mg, Fiber 0 g
If some flatbread rectangles appear deep golden brown before the others during baking, carefully remove them from the baking stone. Return baking stone to oven and continue baking remaining flatbread rectangles.