1 1/4 ts Dry yeast
3 c All-purpose flour; plus
1 1/2 tb All-purpose flour
1 pn Sugar
1 1/4 c Warm water; (abt 110
-degrees),
Plus more if necessary
1/4 c Yellow cornmeal
1/4 c Fresh rosemary leaves
1 ts Coarse salt; plus more
1 1/2 ts Coarsely-ground pepper; plus
-more
4 tb Olive oil; plus more
1 md Red onion; skin removed
1 bn Sage leaves
4 Husked tomatillos; thinly
-sliced
6 Yellow cherry tomatoes;
-thinly sliced
Combine the yeast, 1 1/2 teaspoons flour, and sugar in the bowl of an
electric mixer. Stir in 1/4 cup warm water, and let stand until creamy,
about
10 minutes.
Whisk together the remaining 3 cups flour, cornmeal, rosemary, salt, and
pepper; add to the yeast mixture. Using the dough hook, mix on low speed
while slowly adding 1 cup warm water. Mix, adding warm water a tablespoon
at a time if necessary, until the dough starts to pull away from the sides
of the bowl. Mix until the dough is smooth and elastic, 5 to 6 minutes.
Turn out the dough onto a clean work surface, and knead four turns into a
ball. Oil a large bowl, and place the dough inside. Cover the dough with
plastic wrap, and let dough rise in a warm place until doubled, about 1
hour.
Turn out onto a clean work surface; divide into 12 smaller balls, each
about two inches in diameter. Transfer the balls to a parchment-lined
baking sheet, and loosely cover them with more plastic wrap. Heat oven to
400 degrees.
On a lightly floured surface, shape one of the balls into a 3- by 5-inch
rectangle with your hands. Roll out the dough to a very thin 4- by 11-inch
rectangle, and transfer to an ungreased baking sheet. Slice the onion
lengthwise as thinly as possible, leaving the root end intact. Fan out each
slice of onion. Brush the surface of the dough with olive oil; place 3 or 4
sage leaves, 2 slices onion, 2 slices tomatillo, and 2 slices tomato on
top. Sprinkle with salt and pepper. Repeat with another ball of dough.
Transfer the baking sheet to oven, and bake until flatbread turns golden
brown, 12 to 14 minutes. Transfer to a wire rack to cool. Working in
batches, roll out, top, and bake remaining dough. Store in an airtight
container up to 1 week.
Makes 12.
Yields
12 servings