Italian herb flatbread mix

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Krusteaz Flatbread Mix Italian HerbEnriched Bleached Flour (Wheat Flour, Niacin, Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid) . Contains 2% or less of the following: Salt, Canola or Soybean Oil, Corn Flour, Whey (Milk Protein), Sugar, Spices, Garlic Powder, Sodium Bicarbonate, Monocalcium Phosphate, Dough Conditioner (L-Cysteine Hydrochloride, Datem, Mono-Diglycerides, Enzymes). Yeast packet : Active Yeast, Ascorbic Acid, Sorbitan Monostearate.Krusteaz Italian Herb Flatbread Mix. New! Perfect for pizza crusts, sandwiches, & dipping! 140 calories, 0. 5g sat fat 3% DV, 340mg sodium 14% DV, 2g sugars per 1/3 cup mix as packaged. Directions Tip! For extra light and bubbly flatbread, allow dough to rise 20-30 minutes. You will need: 1 cup very warm water (115 degrees - 125 degrees F) . 1/4 cup vegetable oil. 1. Heat oven to 475 degrees F. Lightly grease baking sheets. 2. Stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10 minutes, or until oven is hot. 3. Shape dough by dividing into equal portions according to desired yield from table below. With floured hands, pat out dough 1/8 to 1/4-inch thick, forming desired shape on prepared pan(s). 4. Bake for 7-11 minutes or until edges are golden brown. Brush with olive oil (optional). Serve warm. Yield - 3. Flatbread shape - Elongated Ovals. Dough dimensions - 5 x 14inches. Pan size- 2-3 Cookie sheets. Yield - 2. Flatbread shape - Rectangular sheets. Dough dimensions - 9 x 3 inches. Pan size- 2 Cookie sheets. Yield - 2. Flatbread shape - Large circles. Dough dimensions - 12 inch diameter. Pan size- 2 (12-inch) Pizza pans. High altitude (over 5000 feet): prepare as directed adding an additional 1/3 cup very warm water, let dough rest 20-30 minutes before shaping. Warnings Contains: wheat and milk. May contain eggs, soy and tree nuts.

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