Tasty Tuesday: Everything Flatbread.

Everything Flatbread

Recipe and photo from Confections of a Foodie Bride. 

For the dough:
1 cup warm water
1 1/8 tsp active dry yeast (1/2 envelope)
2 cups all-purpose flour, plus more as necessary
1 tsp salt
Oil for greasing bowl and baking sheet

For the flour paste:
1/2 tsp olive or vegetable oil
1/2 Tbsp all-purpose flour
1/2 tsp sugar
1/4 cup water
Cornmeal, for baking sheet

For the Everything topping:
2 tsp dried minced garlic
2 tsp dried minced onion
3/4 tsp salt
2 tsp poppy seeds
2 tsp sesame seed

1. Add the water to the bowl of your mixer and sprinkle yeast over top, letting proof for 5-10 minutes.
2. Add the flour and salt, and knead for 6 minutes until the dough is smooth and only slightly sticky.
3. If the dough doesn't mostly form into a ball after ~2 minutes, add an extra 2-4 Tbsp of flour.
4. Place in a lightly oiled bowl and let rise until doubled, about an hour.
5. Lightly grease a baking sheet and divide the dough into 4 pieces. Cover with oiled plastic wrap and let rise for another hour.
6. Preheat the oven to 450 and place a baking sheet or pizza stone into the oven.
7. In a small sauce pan over medium heat, heat the oil and whisk in the flour, sugar, and water until mostly smooth.
8. Cook for 2 minutes, stirring frequently, and then remove from heat to cool.
9. In a small bowl, stir together the ingredients for the everything topping.
10. Generously sprinkle cornmeal onto a sheet of parchment or a pizza peel (or something else to help you transfer the dough onto the heated pan in the oven).
11. Gently stretch a piece of dough into an oval on the peel, lifting the dough and adding additional cornmeal to prevent it from sticking (this is important).
12. Spread flour paste over the top of the dough and use your fingers to press lines or dimples into the dough.
13. Sprinkle with a generous spoonful of everything topping and transfer the dough to the oven.
14. Repeat for the remaining dough (I formed and baked two at a time), baking each for ~15 minutes, until golden brown.
15. Best enjoyed as fresh as possible.
16. Extra flour paste can be discarded, extra everything topping can be stored in a zip-top bag.