Serbian Flatbread
Ingredients
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons warm milk (110 to 115 degrees F)
* 1 cup warm water (110 to 115 degrees F)
* 1 tablespoon white sugar
* 2 1/3 cups all-purpose flour
* 1 teaspoon salt
Directions
1. Sprinkle the yeast over the warm milk in a small bowl. Let stand
for 5 minutes until the yeast softens and begins to form a creamy foam.
Stir the warm water and sugar into the yeast mixture.
2. Stir the flour and salt together in a separate bowl; add all but
about 1/2 cup of the flour mixture to the yeast mixture; mix with your
hands until a soft dough forms, adding the last of the flour mixture a
little at a time until it clears the sides of the bowl. Cover the bowl
with a light cloth and let the dough rise in a warm place (80 to 95
degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
3. Deflate, or 'punch down,' the dough and turn out onto a work
surface lightly dusted with flour; knead for about 5 minutes. Return the
dough to the bowl, cover again with a light cloth, and allow the dough
to again rise until doubled in volume, about 30 minutes more.
4. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease
a baking sheet.
5. Deflate the dough and turn turn out onto a work surface lightly
dusted with flour; knead lightly. Place the dough onto the prepared
baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise
a third time for about 30 minutes.
6. Bake in the preheated oven until nicely browned and hollow
sounding when thumped, 20 to 25 minutes.
from allrecipes.com
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