hutchndi

Well, this is sort of along the lines of the sourdough pizza post, but as a
newbie, I have been playing with my proof times, and have created a few
overproofed dough's in the process. Not wanting to make pizza, (just not a
fan of some of the whole-wheat and grains in my pizza dough) I use it for a
sort of foccacia flatbread, garlic and spices and whatever, the dough is
wonderfully easy to spread out for this, and it makes a very flavorful
flatbread. This is probably common sense, unless people throw away
overproofed dough, but I'm on a learning curve here and was wondering if
there are other uses for this that I am not aware of.

My wife calls me crummy now. I hope that has something to do with all the
crumbs....

will

Roll it flat and thin. Let rest until it relaxes. Put it in a hot light
seasoned pan. Cook both sides quickly. Most of the time, the rise, what's
left of it will be swift and leave a large air pocket in the middle. Pita
bread.