Peanut Sesame Flatbread
1 1/4 C. warm water
1 envelope dry yeast
3 T. corn syrup
1/4 C. olive oil plus 2 T., divided
3 1/2 C. bread flour, plus more for flouring work table
1 1/2 t. salt
Cornmeal, for dusting
1/3 C. peanut butter
1 C. sesame dressing
4 T. sesame seeds
1 1/2 tsp. dried chopped garlic
Pour water into mixing bowl; gently sprinkle yeast on top of the water to dissolve. Stir in the corn syrup, 1/4 cup olive oil, 3 1/2 cups bread flour and salt. Knead until the dough is smooth and elastic, about 15 to 20 minutes by hand, or 5 to 8 minutes using a heavy-duty mixer fitted with a dough hook. Cut the dough into six equal pieces and roll into balls. Dip the bottom of each dough ball into additional flour and place in a pan. Cover pan tightly with plastic wrap and chill dough 1 to 2 hours in refrigerator.
Preheat oven to 350°F. Lightly dust a baking sheet with corn meal.
Remove dough from the refrigerator. On a lightly floured surface, roll out the dough to measure 5 x 12-inch square, about 1/8-inch thick. Place the rolled-out dough on the prepared baking sheet. If more than one square of dough is to be baked on the same baking sheet, be sure to space about 2 inches apart. Brush 2 tablespoons of olive oil over the flatbreads. With a fork lightly poke tines into the dough surface at random intervals.
Place peanut butter in a small bowl; whip to soften. Add the Asian Sesame Dressing and stir until well blended. Top each flatbread with 3 tablespoons of the glaze mixture and spread evenly. Sprinkle each flatbread with 2 teaspoons sesame seeds and sprinkle lightly with 1/4 teaspoon dried chopped garlic. Bake 12 to 13 minutes. Cool and serve.
Makes 6 sheets of flatbread.