- 1 1/2 teaspoons active dry yeast
- 1/2 cup warm water
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal, preferably stone ground
- Kosher salt
- 1/3 cup finely chopped garlic chives
- 3 tablespoons extra-virgin olive oil, plus more for baking sheets
- In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, 5 to 8 minutes.
- In a medium bowl, blend the flour with the cornmeal, 1/2 teaspoon of salt and the chives. Add the yeast mixture and the 3 tablespoons of olive oil and stir until a firm dough forms. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, about 30 minutes.
- Preheat the oven to 450°. Lightly oil 2 large baking sheets. Punch the dough down and divide it in half. On a lightly floured surface, roll out 1 piece of dough to a 12-by-10-inch rectangle. Cut the rectangle lengthwise into 2-inch-wide strips. Transfer the strips to a baking sheet. Repeat with the remaining dough. Set the strips aside until they puff and start to rise, about 8 minutes. Sprinkle lightly with kosher salt. Bake for about 8 minutes, or until browned around the edges and crisp. Transfer the breads to a rack and let them cool completely.
The flat breads can be stored in an airtight container overnight. Recrisp them in a 350° oven for 3 to 5 minutes before serving.