Chopbiscuit recipes: Flatbreads at home {The christening of the doughy saint}

For those of you that know us, we love making flatbreads and drinking good wine. We also like Australian Rules football - but that's neither here nor there. The key to good flatbread is the dough. No matter how great the toppings are, the dough will ruin any Pie if it's not cooked to perfection. If that happens, you'll have to turn on Radiohead and lock yourself in the basement for a few hours to realize what's just happened. It's not a good thing.

I'm still trying to bake the perfect dough. Luckily, we have a commercial 4-burner Garland oven in our house which we can crank up to over 500 degrees Fahrenheit. But, that's not high enough. If you're going to do flatbreads at a "Guy with a Luigi mustache"  level, you need an oven that can get up above 8-900 degrees. So, in the meantime if you don't own that type of Heat - go up as high as you can.

I've been making flatbreads since WWII and I'm going to share with you my most updated recipe.

Danny's Flatbread dough

Ingredients
Yield: 12 pounds

Honey - 2 1/2 ounces
Water - 2 1/2 quarts (70-80 degrees)
Dry Basil - 1/4 cup
Yeast - 2 ounces
Bread flour - 4 pounds
Durum flour - 2 pounds
Whole wheat flour - 2 pounds
Kosher salt - 3 ounces

(1) Combine water, yeast and dry basil in a mixing bowl. Mix with spoon until yeast if dissolved. Add your honey and let rest for 10 minutes. Add in the salt and flours, mixing with the dry hook and knead the dough until it pulls cleanly from the bowl and has a smooth, elastic texture. Cover, add a teaspoon of olive oil and place in bowl at room temperature for one hour. *Now it's ok to go have a beer or glass of wine, you're almost done.

(2) Cut the dough into 6- ounce balls and placed on a floured sheet pan and wrapp tightly. Refridgerate and pull out at least an hour prior to baking. Feel free to use the next day, as the dough becomes easier to work with.