Herbed Flatbread (Pizza Dough)

My Notes
Although this makes a slightly thicker flatbread/pizza round, you can make it thinner by simply halving the ingredients. It is very easy to make and adds a wonderful myriad of flavors to your pizza or flatbread. Personally I prefer to use an old, washed wine bottle as a rolling pin instead of the wood or silicone ones. Do not forget the flour on the pan beneath the dough as this will prevent sticking when baked.

Makes: 1 pizza round or 1 large flatbread.

Prescription
2 1/2 cups all-purpose flour
1 tsp salt
1 Tbsp (or 3 tsp) fast action dried yeast
2 tsp rosemary
2 tsp oregano
2 tsp thyme
2 tsp basil
2 tsp garlic powder
1/2 cup warm water
2 Tbsp honey
2 Tbsp oil

1. Sift together flour and salt into a medium bowl. Stir in the yeast and all of the herbs. Make a well in the center and add the honey, oil, and water and mix until a dough forms. Brush with oil and cover. Place into a warm place to rise for 30min or until doubled.
2. Preheat oven to 400F. Roll out dough onto a floured pizza pan or cookie sheet using a rolling pin. 
3. If making pizza, bake for 8 minutes before adding toppings and returning to oven for an additional 20min. If making flatbread, bake for 15min. Serve immediately.

Flour Tortillas (Fresh and Delicious)

My Notes
I use this recipe whenever I want tortilla rounds because my husband prefers homemade to store bought. These are very quick and easy to make, although the dough might not be quite as thin as commercial rounds, nor will it have a perfectly round shape unless you spend a lot of time correcting as you roll out the dough.

Prescription
1 2/3 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
2 1/2 Tbsp butter
1/2 cup + 2 Tbsp water

1. Whisk together flour, salt, and baking powder in a medium bowl. Mix in the butter with your fingers until flour is lumpy.
2. Add water and mix until dough comes together. Place on a flour surface and knew until smooth and elastic (a few min). Divide the dough into small chunks and roll into balls.
3. Preheat an oiled skillet over med-high heat. Using a rolling pin, roll out each dough ball into a thin round tortilla. Place into hot skillet and cook until bubbly and golden-brown. Flip and continue cooking until golden on the other side. Continue with each dough ball, occasionally adding oil to the pan to prevent the dough from scorching. Serve hot.

Honey-Wheat Bread

My Notes
This particular recipe can be tweaked based on your likes and dislikes. For instance, if you are not a fan of whole flaxseed, feel free to substitute for flax meal or remove altogether from the recipe. Do not leave out the salt or sugar, as these things are important in order for the dough to rise properly. Sometimes this particular recipe takes longer to bake if you are using a glass bread pan, so just keep an eye out and test the center with a toothpick before slicing.

Makes: 2 loaves

Prescription
3 tsp yeast
1/2 cup warm water (110F)
1 tsp white sugar
1/2 cup melted butter
1 12oz can evaporated milk
1/4 cup water
1/2 cup honey
2 tsp salt
2 1/2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup flaxseed
1/4 cup rolled oats
3 cups all-purpose or bread flour

1. Dissolve yeast and sugar into 1/2 cup warm water.
2. Combine butter, milk, 1/4 cup water, honey, salt, and whole wheat flour in large bowl. Mix in yeast mixture and let rest for 15min. Add wheat germ, flaxseed, rolled oats, and white flour and combine until dough makes a ball.
3. Knead dough by hand for 10min. Place dough into oiled bowl and turn to allow oil to coat the other side. Cover with plastic wrap and let rise for 45min or until doubled.
4. Punch down and divide in half. Roll out each half and pound out the bubbles. Shape into loaves and place into oil bread pans. Oil tops and cover with wrap. Let rise until doubled, about 30min.
5. Meanwhile, preheat oven to 375F. Bake 35-40min or until browned. Allow to cool, then slice.