Olive Oil Flatbread

When I posted the recipe for the flatbread I made Peggy last year, Zemanta suggested this - Olive oil adds snap to Sardinian flatbread.  It looked really good, but I forgot all about it, until this week.  So today I tried it.

OLIVE OIL MATZO

• 2 C flour
• 1⁄2 tsp salt
• 1⁄3 C olive oil
• 1⁄2 C water
• Sea salt, optional

1. Heat the oven to 500°.
2. Put flour, salt and olive oil in a food processor. Once the machine is on, add water. Continue to run the machine until the dough forms a firm ball, rides around on the blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to the machine all at once.)
3. Cut the dough into 12 small balls and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The dough should be so thin you can almost see through it.
4. Put the dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on the breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so. Repeat with all the dough and let cool completely.

Makes 12

This really was easy to make.  I'd never made dough with my food processor before, so that was new.  It worked really well.  The trick was to keep things going - getting the dough rolled out while keeping an eye on the ones in the oven.  I did pretty good, though.  Only one got a little dark, and even that one tasted good.  These have a really nice flavor, and we're really liking them.  I'm not sure what to store them in, because they're so crispy I can only get a few in a gallon-size zipper bag.  I don't know how long they'll last anyway...
 

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