4 cups all-purpose flour (chilled)
3 teaspoons yeast
½ teaspoon salt
1¾ cups ice cold water
¼ cup olive oil
Put dry ingredients into a large bowl and mix with a fork. Pour in the water and oil and mix well. Knead for 5 minute, dough will be very sticky. Place in an oiled bowl and put in fridge. Remove 2 hours prior to use.
This makes enough for six flatbreads. The accompanying recipe will use four. I like to freeze the rest and have it on hand for quick meals and snacks.
Jamie AndradeCopyright © 2013 Paddock Publications, Inc. All rights reserved.