WALNUT AND ROSEMARY FLAT BREAD

2 packages active dry yeast
1 teaspoon sugar
1 1/3 cups warm water
3 1/4 cups all-purpose flour
1 1/2 tablespoons minced fresh rosemary
3 tablespoons walnut or olive oil
1 teaspoon salt
1 cup coarsely ground walnuts

In a small bowl, stir together yeast, sugar and warm water. Set aside until foamy, about 5 minutes.

In a large bowl, stir together the flour and rosemary.

In a food processor, combine the yeast mixture, half the flour mixture, 1 tablespoon of the oil and the salt. Process 1 minute to mix well; add remaining flour mixture and process until a ball forms, about 1 minute.

On a lightly floured surface, knead the dough 4 minutes. Add walnuts and knead until smooth and elastic, 2 to 3 minutes. Form into a ball. Grease a large bowl with 1 tablespoon oil. Place dough in bowl and turn to coat with the oil. Cover with a damp towel; place in a warm spot until nearly doubled, about 1 hour.

Punch down dough, re-cover, and let rise until nearly doubled, 15 to 20 minutes.

Preheat the oven to 450 degrees F.

Divide the dough into 3 equal balls. On a lightly floured surface with a lightly floured rolling pin, roll each ball into a circle about 1/4 inch thick and 12 inches in diameter. Transfer each round to a baking sheet and brush with the remaining 1 tablespoon oil.

Place 2 baking sheets on two middle oven racks and bake until golden, 12 to 15 minutes. Cool on wire racks. Repeat with remaining round.

Makes three rounds; each makes 6 servings
Source: The Mediterranean Herb Cookbook by Georgeanne Brennan