Back By Popular Demand. In Our Home. Of Two.

Flatbread!

Again, it's 1 cup warm water with 2 1/2 t yeast and a dash of sugar, which you let sit for a bit until it starts to get bubbly. Then you add 1 T olive oil. Then you add this to your already mixed dry ingredients: 3 c flour, 1/2 c whole wheat flour and 1 t salt (I used up all my all-purpose flour after 2 cups, so we'll see how it goes tonight with much more wheat flour). Then you mix the dough and put it in a ziplock bag coated with olive oil for 30 minutes. Then you roll it out on a greased baking sheet and dab more olive oil on it (1 or so T) with your thumb or drizzle it on with Parmesan cheese, sesame seeds, and basil and put it in the oven for 15 minutes at 425. Hot.

I also made a quick salad with anything and everything we had in the fridge: lettuce, broccoli, cauliflower, tomato, sesame seeds, cucumber, shredded cheese, onion, and strawberries. Love fruit in summer salads, a treat. Enjoy. Toss with olive oil and balsamic vinegar if you desire, mixed with a spicy mustard. I know, I know, a repeat. It's not fancy. But it is what's for dinner.