Lemon Flatbread

Name: Lemon Flatbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp active dry yeast; 1 liter all-purpose flour; 3 lemons; 79 milliliters olive oil, plus more for bowl and pans; 3 Tbsps salt, divided (see Notes)

Lemon Flatbread is a vegan recipe with 20 servings. One serving contains 134 calories, 3g of protein, and 4g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have olive oil, salt, lemons, and a few other ingredients on hand, you can make it. It works best as a bread, and is done in roughly 45 minutes.

Instructions

In the bowl of a stand mixer, dissolve yeast in 1 3/4 cups warm water (90 to 105).

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Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Let sit until foamy, about 5 minutes.

Attach dough hook and, with mixer on low, add olive oil, flour, and 4 tsp. salt.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Salt

Equipment you will use

Blender

Mix until dough is smooth, about 2 minutes. (It will still be fairly sticky and won't pull away from the inside of bowl.) Using a spatula or oiled hands, put dough in a large, oiled bowl, cover with a clean towel or plastic wrap, and let sit until doubled in bulk, 1 1/2 to 2 hours.

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Dough

Wrap

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Plastic Wrap

Spatula

Bowl

Meanwhile, slice lemons as thinly as possible. Discard any seeds. Put lemons and 1 tbsp. salt in a bowl.

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Lemon

Seeds

Salt

Equipment you will use

Bowl

Let sit at room temperature at least 1 hour and up to 1 day.

Preheat oven to 42

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Oven

Lightly oil two 10- by 15-in. baking sheets. Punch down dough, divide in half, and put each half on a baking sheet. Flatten dough as much as possible, pushing gently from the center out. (Dough will pull back toward the center; don't worry if it doesn't stay in place.)

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Dough

Punch

Cooking Oil

Equipment you will use

Baking Sheet

Let rest 10 minutes and then flatten again, pushing the edges and corners down to help them stay put (if it pulls back a bit, that's okay, but you want to make the dough as thin and flat as possible).

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Dough

Lift lemon slices out of their juices and lay them evenly over the dough, pressing them into dough as much as possible.

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Dough

Lemon

Sprinkle dough with remaining 2 tsp. salt.

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Dough

Salt

Bake until brown and crispy, about 25 minutes. While bread is still warm, cut each sheet into 15 pieces. Cool on wire racks.

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