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Cowboy Flatbread

Houston Chronicle-8/26/98





List of Ingredients



• 1 2/3 cup flour
  
• 1/2 cup yellow cornmeal
  
• 1 teaspoon dried crushed red pepper
  
• 1 teaspoon chopped fresh rosemary
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon ground black pepper
  
• 1/2 cup chilled unsalted butter, cut in 1/2" pieces
  
• 1/3 cup grated sharp Cheddar cheese
  
• 1/3 cup grated Monterey Jack cheese with jalapeno
  
• 2/3 cup water
  
• 1 1/2 tablespoons white wine vinegar
  






Instructions



1. Mix flour, cornmeal, red pepper, rosemary, salt, soda and pepper in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in water and vinegar until moist dough forms. Cover, chill 1 hour.
   
2. Preheat oven to 375 degrees. Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to a 9" round.
   
   
3. Spray small ovenproof skillet or 8" diameter cake pan with cooking spray. Place dough round into bottom and 1/2" up sides of pan. Bake until light golden, about 20 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds (see note). Top with Arugula Salad With Lemon-Pepper Dressing if desired. Cut into wedges. Makes 4 breads (2 servings each)
   






Final Comments


Note: Can be completed 4 hours ahead; cover loosely with foil. Rewarm uncovered in 350 degree oven 5 minutes.