Instructions: (Ideal for Cuisinart)

Yield: 2 flatbreads

Desired toppings and/or additions (see below)

Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking.

Insert metal blade in work bowl of food processor. Add flours, cayenne pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to blend well.

Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl.

Prepare pizza peel or baking sheet by sprinkling lightly with corn meal.

Remove dough to flat, floured board. Divide into two equal-sized pieces. Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The shape does not matter - I have used square, rectangular, and oval shapes. Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough.

Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make depressions in dough. Brush lightly with olive oil. If using topping ingredients, sprinkle them on at this time.

Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown.

Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours).

INGREDIENT ADDITIONS:
1) dried spinach & feta cheese (available from King Arthur Baking Co.)

2. sliced black olives, drained
3. herbs (e.g., rosemary, thyme, basil, oregano)

4. crushed red peppers
5. dried onion flakes
6. sun-dried tomatoes, chopped
7. dried bell peppers, chopped
TOPPINGS:
1. crushed red peppers

2. herbs (e.g., rosemary, thyme, basil, oregano)

3. coarse salt

NOTES : You can add just about any kind of toppings or additions you like to it to suit your tastes.

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