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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
3076_121907_cinnamonflatbre.jpg
Ingredients
Ingredient Checklist
1 cup lukewarm water
2 1/4 teaspoons active dry yeast
3 1/2 cups bread flour, plus more for work surface
1/4 cup plus 2 teaspoons ground cinnamon
2 teaspoons coarse salt
1 1/4 cups superfine sugar
3/4 cup extra-virgin olive oil
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
3076_121907_cinnamonflatbre.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
3076_121907_cinnamonflatbre.jpg
3076_121907_cinnamonflatbre.jpg
Ingredients
Ingredients
- 1 cup lukewarm water
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups bread flour, plus more for work surface
- 1/4 cup plus 2 teaspoons ground cinnamon
- 2 teaspoons coarse salt
- 1 1/4 cups superfine sugar
- 3/4 cup extra-virgin olive oil
Directions
Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.
Reviews (13)
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Reviews (13)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/10/2009
i put in all the oil to the dough accidentaly haha so its a little different . lol..
but the rest turned out fine.. its just not the best thing i've ever eaten...
i dont think i'll make it again
Martha Stewart Member
Rating: Unrated
10/26/2008
I tried making this recipe today, following the correct amts. of oil. It was too powdery and I kept trying to make it work. It looks like it's going to be very tough. I think I overworked it now! Too much trouble.
Martha Stewart Member
Rating: Unrated
04/27/2008
I'm glad to see I'm not the only one who has had a problem with this recipe, the liquid to flour ratio is definately not right. Ive ended up with dough that can be used for the foundations of my dream home..!! but I will persevere and let you know.
Martha Stewart Member
Rating: Unrated
02/22/2008
The recipe calls for 3/4 c olive oil. Use 1/4 c for making the dough and 1/2 c for brushing the dough strips.
PHT
Martha Stewart Member
Rating: Unrated
01/04/2008
never mind, I should have read the directions first
Martha Stewart Member
Rating: Unrated
01/04/2008
The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
Martha Stewart Member
Rating: Unrated
01/02/2008
I also had trouble with these. I ended up baking at a higher temperature and for many more minutes than called for, only to result in a hard "bread" rather than a crisp cracker. Can someone help?
Martha Stewart Member
Rating: Unrated
12/29/2007
I think perhaps the liquid or flour measurements are incorrect -- my Kitchenaid bowl is full of a powdery mess instead of a dough! Very disappointing, as I followed the recipe very, very carefully.
Martha Stewart Member
Rating: Unrated
12/23/2007
I also had some trouble with this. The temp was either too low or the time too short. I tried 275 but the time was still too shot. Plus, I was hoping these would be crisp but mine turned out soft (not doughy). I didn't want to leave them in so long that they would become too hard. I used only half the amount of oil and sugar/cinn. for the topping and it was plenty. Some expert info re: the nuances of the recipe would be helpful.
Martha Stewart Member
Rating: Unrated
12/22/2007
Are you sure the temp and/or time for this are correct? I've had mine in the oven for almost an hour - they are just beginning to brown and are nowhere near looking like the picture. Followed the recipe to a T - can't imagine what else is wrong?
Martha Stewart Member
Rating: Unrated
12/21/2007
Way to go Jennifer. Your segment was faaaaantastic! Mom and I are rooting for you.
Jackie and Marsha
Martha Stewart Member
Rating: Unrated
12/19/2007
It looks interesting.
Martha Stewart Member
Rating: Unrated
02/10/2009
i put in all the oil to the dough accidentaly haha so its a little different . lol..
but the rest turned out fine.. its just not the best thing i've ever eaten...
i dont think i'll make it again
Rating: Unrated
Rating: Unrated
10/26/2008
I tried making this recipe today, following the correct amts. of oil. It was too powdery and I kept trying to make it work. It looks like it's going to be very tough. I think I overworked it now! Too much trouble.
Rating: Unrated
04/27/2008
I'm glad to see I'm not the only one who has had a problem with this recipe, the liquid to flour ratio is definately not right. Ive ended up with dough that can be used for the foundations of my dream home..!! but I will persevere and let you know.
Rating: Unrated
02/22/2008
The recipe calls for 3/4 c olive oil. Use 1/4 c for making the dough and 1/2 c for brushing the dough strips.
PHT
Rating: Unrated
01/04/2008
never mind, I should have read the directions first
The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
Rating: Unrated
01/02/2008
I also had trouble with these. I ended up baking at a higher temperature and for many more minutes than called for, only to result in a hard "bread" rather than a crisp cracker. Can someone help?
Rating: Unrated
12/29/2007
I think perhaps the liquid or flour measurements are incorrect -- my Kitchenaid bowl is full of a powdery mess instead of a dough! Very disappointing, as I followed the recipe very, very carefully.
Rating: Unrated
12/23/2007
I also had some trouble with this. The temp was either too low or the time too short. I tried 275 but the time was still too shot. Plus, I was hoping these would be crisp but mine turned out soft (not doughy). I didn't want to leave them in so long that they would become too hard. I used only half the amount of oil and sugar/cinn. for the topping and it was plenty. Some expert info re: the nuances of the recipe would be helpful.
Rating: Unrated
12/22/2007
Are you sure the temp and/or time for this are correct? I've had mine in the oven for almost an hour - they are just beginning to brown and are nowhere near looking like the picture. Followed the recipe to a T - can't imagine what else is wrong?
Rating: Unrated
12/21/2007
Way to go Jennifer. Your segment was faaaaantastic! Mom and I are rooting for you.
Jackie and Marsha
Rating: Unrated
12/19/2007
It looks interesting.
All Reviews for Sweet Cinnamon Flatbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet Cinnamon Flatbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
