1In a large bowl, dissolve sugar and yeast into the warm water. Usually takes around 10 minutes until you get a nice thick foam on top. When the foam coats the entire top, you’re good to move on to the next step.
2Add 1 TBS of olive oil along with the salt and pepper into the sugar/yeast mixture. Do not stir.
3Add in 1/2 cup of the bread flour and stir with a spoon. Then, add the other half and stir until the dough comes together in a ball but is still semi sticky.
4Now, we knead. Dust your surface with flour, and I suggest putting a little olive oil on your hands before getting started. Once the dough is evenly textured and has a bit of elasticity (about 3-4 minutes) you can put it into a bowl greased with olive oil and cover with a dish towel. Allow it to rise for an hour or so, or until it’s about double it’s original size.
5Divide into two portions and stretch like you would a pizza dough to a size that is about 6" wide by 9" long. Flour your baking sheet and place both portions onto it. Allow to rest for 20 minutes, and then brush each portion with 1/2 TBS of olive oil and more salt if you want it.
6Bake in a 410 oven for 10-12 minutes until the top of your flatbreads are golden.
7Let it cool and eat it. And don’t forget to turn the oven off.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.