I found the original recipe for the flatbread here but I've really "tweaked" it to come up with my "personal recipe". There were quite a few comments on that site that the flatbread was too salty. So the first thing I did was to cut the salt WAY back. I also made the mixing process much easier by just mixing it in my food processor. I thought that the original recipe lacked flavor so here is my adjusted recipe.
- 1 1/2 cups all purpose flour
- 1 1/2 cups White Whole Wheat flour
- 1 teaspoon salt
- 2 teaspoons baking power
- 1/8 teaspoon baking soda
- 1 tablespoon pesto
- 2 tablespoons grated Parmesan cheese
- 1 cup ice water
- 3 tablespoons olive oil
Combine first 7 ingredients in food processor and blend thoroughly together. Add ice water and olive oil. Mix in food processor until ingredients form a soft dough.
Sprinkle a piece of parchment paper with flour. Form the dough into a ball and place it in the center of the parchment paper. Dough is slightly sticky. Sprinkle dough with flour and flatten dough to a thick disc. Cut into six equal wedges.
Form wedges into balls and roll out into thin 7 inch circles.
Place into an oiled hot iron skillet. Immediately prick the surface of the dough with a fork, sprinkle generously with garlic salt, and cook for 5 minutes over low - medium flame. Turn and cook five minutes more. Watch these flat bread disks closely because they cook fast.
Spread a scant amount of pesto on two flatbread discs. Sprinkle with a little Parmesan cheese. Add two slices of ham, two slices hard salami, and two slices of provolone cheese. Top with sliced tomatoes and diced onions. Sprinkle with garlic salt. Wrap in foil and bake in a 350 degree oven until it is warm throughout and cheese is melted.
Y Okay, that's all there is to it.