Georgia Beer Garden Flatbread

Submitted by baker Molly Follett

Makes eight pieces. When cooled—if they last that long—any leftovers can be stored in a plastic bag for a few days, and can be reheated before serving.

Ingredients:

• 3 cups all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon salt

• 2 teaspoons baking powder • 1 cup cold water

• 2 tablespoons vegetable oil

Suggested toppings: freshly chopped and seasoned vegetables, cheese and braised meat of choice

Instructions:

1. In one bowl, whisk together flour, sugar, salt and baking powder. In a second, larger bowl, measure the cold water and oil.

2. Take the dry mixture, one-third at a time, and add it to the wet mix, stirring to combine with each addition. Once the dough starts to come together enough to pick up, pour it onto a clean surface and knead with your hands until it’s smooth and not tacky. Form the dough into a large ball.

3. Use a knife to cut the dough into eight pieces. Roll each piece into smaller balls, set aside and cover with a clean kitchen towel. Allow balls to rest for five to 10 minutes.

4. While the dough rests, heat a 10- to 12inch flat pan or skillet on medium-high heat. Do not oil the skillet.

5. Once the dough is rested, dust a clean surface with a light amount of flour and roll the balls into seven- or eight-inch circles. If you don’t have a rolling pin, a clean wine bottle will work.

6. Place a piece of the flattened dough in the heated pan. Allow it to cook for approximately one minute on each side, until it is lightly browned. When each flatbread is done, be sure to set it aside and stack them, as the remaining heat steams the bread and keeps it both warm and soft.