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    Vegetarian flatbread

    Executive Chef Aaron Anderson
    Harlow's, San Juan Capistrano

    Vegetarian flatbread
    This delicious vegetarian appetizer is like a blank canvas that will help you clear out the crisper drawer in your fridge!
    Vegetarian flatbread

    Ingredients

    Dough
    2 tbsp. white sugar
    3 tsp. granulated yeast
    3 cups warm water
    8 cups all-purpose flour
    3 tbsp. melted butter
    2 tbsp. salt

    Ideas for toppings
    Hummus
    Baba ghanoush (Middle Eastern eggplant dip)
    Sautéed vegetables
    Chopped tomatoes

    Directions

    Combine sugar, yeast and water. Let rest until yeast has bloomed and dissolved. In a mixer, combine bloomed yeast mixture with flour, butter and salt, and knead for 5 minutes or until dough forms a ball.

    Divide into golf-ball-sized portions and let rise at room temperature for 2 hours, covered with a damp, lint-free cloth.

    Using a rolling pin or pasta machine, roll dough portions to desired thickness and dust lightly with flour.

    On a hot grill, briefly mark the flattened portions on both sides, creating a 75-percent-cooked flatbread. Cool to room temperature.

    Now you are ready to add your favorite toppings. Place flatbreads directly on oven rack and bake at 450 degrees for 6 to 8 minutes or until crisp.

    Note: If you do not have the time or equipment to make dough from scratch, you can purchase lavash, naan, pita or another unleavened flatbread.

    Makes 12 flatbreads