I was missing crackers and chips and after reading others were too, I thought I’d come up with some savory versions of the lemon blueberry flatbread I posted a few days ago. These really came out nicely. And it’s a good way to get your daily oat bran if you’re missing something crunchy.
BACON AND SMOKED GOUDA FLATBREAD
1 packet of rapid rise active yeast
1/4 cup warm water
1/4 cup of oat bran
1/2 t olive oil
pinch of salt
1 T Real Bacon Bits
1/2 t smoked gouda, finely shaved with a microplane
1 t finely chopped jalapeno
1/2 t cheddar, finely shaved with a microplane
1/2 t dried rosemary, crushed in your palm
1/2 t parmesan, finely shaved with a microplane
freshly cracked pepper
Pour yeast over the warm water and let it sit for 10 minutes until it starts to bubble. Place the bowl over simmering water and add the oat bran, a pinch of salt, olive oil, and any vegetable/meat addition, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.
Place the dough between two pieces of parchment paper and roll it out until it’s cracker-thin (should be about a 7-inch circle). Cut the dough into 2-inch wide strips. Spray both sides with olive oil spray and place on a pizza stone or cookie sheet (I also bake mine on the parchment paper is used to roll it out). If using cheese, grate with a fine microplane to just get a bit of cheese over the top of the pieces. Add freshly cracked pepper or kosher salt on the top if you wish at this point also. Bake at 425 for 12 minutes.