BBQ Pulled Beef Flatbread

Leftover Pulled Beef makes for an excellent flatbread. On weeknights – between school and work, I don’t have time to make my own dough. I’ll usually pick up some Naan, whatever the grocery store has out for refrigerated pizza dough or call upon Poppin’ Fresh and his trusty tube o’ dough. However, this time around I pulled out the bread maker and had warm, fresh dough to play with.

I usually make vinegar onions to go with something like this, but I was down to the last nub of the red onion and thought that the salad needed it more than the flatbread. I suppose I could have made them with white onions, but it wouldn’t have been as sweet and definitely would have had a sharper bite to them. Alas, the flatbread was very tasty and went well with the garden salad – which totally benefited from the red onion.

Flatbread Crust

3 Cups Flour

1 Teaspoon Salt

1 Teaspoon Nonfat Dried Milk

1 Tablespoon Oil

1 Cup Warm Water

1 Packet Dry Active Yeast (about 2 1/4 teaspoons)

2 Teaspoon Sugar

Sift together the flour, salt and dried milk
In a separate bowl or cup, combine the water, yeast and sugar
Place sifted flour mix in bread machine
Add oil and water mix
Set machine on dough setting
Once mixing is complete, cover with a damp towel and let sit for 20 to 30 minutes.
Preheat pizza stone in 400°F oven
Divide dough into 4 pieces and stretch each pieces to approximately 1/4 to 1/2 inch thickness.
Bake for 10 to 15 minutes. Let cool before building flatbread