1/2 cup lukewarm water (100 - 110 deg. F; hot to the touch)
3 1/2 cups flour
1 1/4 tsp salt
1 tsp sugar
1 cup (8 fl oz) lukewarm water
2. In a large mixing bowl combine the flour and salt, mix thoroughly using your hands or a rubber spatula; make a well, add the yeasty water and about 1/2 the lukewarm water; mix and gradually add more water a few TBSP at a time using a rubber spatula (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand).
4. WHEN dough has nearly doubled in size, punch down, knead lightly, roll out a 'rope' and pinch off hand fulls to form into balls about the size of tangerines - between a ping-pong and a tennis ball. Place balls on a lightly floured surface a few inches apart, cover and let rest for 10 - 15 minutes.
6. On your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round of the desired thickness - less than 1/4 inch thick and about 5" across. This will take experimentation, until you achieve the kind of bread you like. I like it very thin, but suit yourself. Set aside, covered, for another 10 minutes.
8. ALLOW to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or micro-waving.
2 large tomatoes, seeded and diced
1 clove garlic, minced
¼ cup parmesan cheese seasoning
salt to taste (1/4 tsp maybe)
1 tsp dried basil
pinch of pepper
2 Tbsp olive oil
Mix ingredients in a medium bowl. Cover and refrigerate for 8 hours, or overnight to allow the flavour to infuse. You can serve immediately for a milder flavour. Serve over French bread or toast (or pita...tee hee hee)
There is nothing that beats something whipped up from fresh ingredients. Just make sure you don't get sick from the tomatoes :P
Okay, and I'll give you ONE more recipe that we eat monthly (we rotate a menu every week for 5 weeks - just for variety) and I make it the day after we have a ham for dinner. We save the ham, and throw this dish together. If you aren't a ham person, this would work just as well with whatever leftover meat you have - OR just omit the meat and you'll have a delicious vegetarian meal (which we love to have more often these days).
Ham and Veggie Frittata
1/2 cup chopped onion
1/2 cup cooked potato, diced
1/2 cup green bell pepper, diced
1/2 cup sliced fresh mushrooms
1/2 cup diced ham
1/2 tsp. salt
1/2 Tbsp oil
pepper to taste
6 large eggs, fork beaten
1/2 cup tomato, diced (opt.)
Saute first 5 ingredients in the oil in a large, oven safe frying pan for about 5 minutes, or until onion and green pepper are tender. Remove from heat. Pour eggs over ham and veggie mixture. Cover and cook in the oven (275F) for about 10-15 minutes, without stirring, until eggs are set. Loosen sides with spatula and slide onto serving dish. Slice into wedges and sprinkle with tomato on top.
I also love to sometimes sprinkle some cheddar cheese on top, then broil for a couple of minutes until cheese is bubbly. YUMMERS! Tonight, I topped the frittata with the bruschetta and it was divine! This is really one of those recipes where you can throw in almost anything you've got left over form last night's dinner and make it work. Hope you enjoy!