I remember last year when I was travelling, I ate in a restaurant in Minneapolis called The Twin City (in the Mall) and they served free tomato and basil flat bread. It was really good and I want to duplicate it at home. They made the bread part very very thin and crispy.
but I'm not sure what's different between a topped flatbread and a pizza. maybe the pizza has an edge while flat breads don't? or maybe it's the shape? or perhaps the method of shaping the dough, by hand vs. by rolling pin?
The way I want to try making my crispy flat bread is:
1. heat oven to 500
2. roll out a leavened dough very thin, as thin as I do with tortillas
3. place the thin dough in the oven and cook until some browning occurs
4. remove from oven and let cool down
5. put tomato slices, oil, and basil on top
6. put it back in the oven, cook until tomato wilts
I wonder if I really need to use a leavened dough (with yeast) if I'm going to roll it out really thin? maybe I can just get by with unleavened dough like how tortillas are made?
but I'm not sure what's different between a topped flatbread and a pizza. maybe the pizza has an edge while flat breads don't? or maybe it's the shape? or perhaps the method of shaping the dough, by hand vs. by rolling pin?
The way I want to try making my crispy flat bread is:
1. heat oven to 500
2. roll out a leavened dough very thin, as thin as I do with tortillas
3. place the thin dough in the oven and cook until some browning occurs
4. remove from oven and let cool down
5. put tomato slices, oil, and basil on top
6. put it back in the oven, cook until tomato wilts
I wonder if I really need to use a leavened dough (with yeast) if I'm going to roll it out really thin? maybe I can just get by with unleavened dough like how tortillas are made?