My friend Shelley gave me this recipe way back in my first baby days.
Days when a group of us young moms would get together for lunch at each other’s houses while we did crafts or tried new ideas to decorate our houses on a dime while our little toddlers played and hung on our legs.
(I think I probably could have pulled up my pants a little higher, but that’s just me…Shelley’s on the left.)
I always admired what a great cook Shelley was.
Delicious stuff came from her kitchen.
She gave me this recipe for flatbread that we have probably made 692 time since.
Maybe 836. I have lost count.
Grace has become the resident expert.
We rarely have Sunday dinner without this quick side dish, because first of all it is easy as can be.
And second, really, you must have some kind of bread with Sunday dinner in my book (and often we don’t have time for these puppies.
Yeah, that’s gonna be tough when I go gluten-free in January…
Here you go:
1 pkg. yeast (2 1/4 tsp.)
1 c. tap-hot water
1/2 tsp. salt
1 tsp. sugar
2 Tbs. oil
2 c. flour (knead in more if too sticky…up to 3 cups)
We don’t even let that yeast rise or the dough rise most of the time and it works, but it’s better if you let it sit for 15-30 minutes while you make the rest of the dinner.
Then roll it out on a pan (sprayed with Pam).
Score for breadsticks in whatever size you’d like.
Bake at 500 degrees for 5-7 minutes.
We always spread butter over the hot bread and sprinkle on some garlic salt. We just like it that way.
You can also use this for pizza dough.
Yum.
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