It is super on so many levels. This dough is versatile – it turns into flatbread or pizza crusts, depending on the meal. It is simple, savory and delicious in both forms. It also is better for you than traditional pizza crusts. The only fat comes from the egg and a few tablespoons of milk (the oils used for cooking will also add some fat). Flaxseed meal adds a nice, subtle flavor and a nutritional boost. Many of the uses are do-ahead, so this can be made when it’s convenient for you. We make a batch of this almost every week, using half for flatbreads and half for grilled pizzas.
- 2 1/4 tsp. of active yeast (equivalent of one packet)
- 1 cup warm water (between 110-115 degrees)
- 1/8 cup sugar
- 1 egg, slightly beaten
- 2 T. milk
- 2 tsp. kosher salt + extra for sprinkling
- 1/3 cup flaxseed meal
- 3+ cups of all-purpose flour
- Dissolve yeast in water. Set aside for 10 minutes – yeast will be puffy
- In separate bowl, mix egg, sugar, salt, milk and flaxseed meal.
- Add flour in small batches (about 1/2 cup at a time), alternating with the yeast mixture. You are looking for a soft dough once all of the yeast is incorporated. This takes about 3 cups of flour, depending on the volume of the egg and the humidity in your kitchen.
- EDIT: You can also start this dough in the food processor. The dough should come together to form a ball once all of the ingredients have been added. Then, turn that ball out onto a floured surface and knead according to the recipe you are preparing.
- Use dough for flatbread or pizza crusts – see recipes.