Title: Anasazi Flatbread
Categories: Bread Indian
Yield: 1 Recipe

1 1/2	ts	Granulated sugar
1 1/2	ts	Dry yeast
6	oz	Water, (by volume measure,
		Heated to 105 'F.)
10	oz	All-purpose flour, (by
		Weighted measure, or 2 cups,
		Heaping
1	ts	Olive oil
1/2	ts	Kosher salt
1/2	ts	Dried chilies, chopped (or
		Pepper flakes)
1/2	ts	Sage, chopped; fresh or dry
		Rubbed

Combine sugar, yeast, and heated water in a small mixing bowl and stir with whisk to dissolve yeast. Incorporate flour, a few ounces at a time, all the while mixing until almost all the flour is used. (Reserve some flour for dusting of table.)

Stir again to make a dough. Now turn oven to "Bake", then turn dial to 150 ' F. Now sprinkle table with some flour.

With a spatula, remove dough from bowl and place onto floured board. Knead dough until smooth, then spray medium-sized bowl with non-stick food spray. Place dough in bowl and cover with pplastic wrap. Place in the oven and let rise until double in volume, approximately 20 minutes. When doubled, punch down in bowl, then spray baking or cookie tray with non-stick spray. Take dough out of bowl and flatten with hands on the greased baking/cookie tray. The height of the dough should not be more than 1/2" in thickness.

Brush with olive oil using ppastry brush. Let proof again until doubled (about 15 minutes). Remove from the proofing oven. Now turn oven up to 425'F. Sprinkle sage and chilies over all. Spprinkle salt last. Bake until lightly browned (about 20 minutes). Cut into triangular shape. Serve warm.

Source: Posted on AOL by Mrarchway, from tlyn23@aol.com (TLYN23)

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