1. Combine the flour, cornmeal, salt,
and cayenne pepper in the bowl of a food processor fitted
with the metal blade. Pulse several times to mix.
2. In a medium mixing bowl, whisk the
yeast into the water and whisk in the oil. Add the liquid to
the food processor and pulse to form a soft dough. Let the
machine run continuously for about 10 seconds.
3. Invert the food processor bowl over
an oiled mixing bowl to turn out the dough. Carefully remove
the blade and transfer any dough on it to the bowl. Cover
the bowl with plastic wrap and allow the dough to rest for
20 minutes.
4. Invert the rested dough to a
floured work surface and use a bench scraper to fold the
dough over on itself several times.
5. Return the folded dough to the
oiled mixing bowl (you might have to oil it again first) and
turn the dough over so that the top is also oiled. Cover the
bowl with plastic wrap and let the dough rise until doubled
in bulk, about 1 hour, depending on the temperature of the
room.
6. Set racks in the upper and lower
thirds of the oven and preheat to 350 degrees.
7. Invert the risen dough to a surface
lightly dusted with cornmeal. Without deflating the dough
too much, use a bench scraper or a knife to divide the dough
in half. Working with 1 piece of dough at a time, gently
press it into a rough rectangle using the palms of your
hands.
8. Lightly dust the dough with
cornmeal and roll the dough as thinly as possible, keeping
the dimensions of the baking pan you are going to use in
mind as you do. If the dough is very resistant, slide it out
of the way, cover it with a towel or plastic wrap, and work
on the second piece of dough. After getting the second piece
of dough as thin as possible, return to the first one and it
will cooperate much better.
9. After one of the pieces of dough is
large enough, cut away any thick edges with scissors and
slide it onto one of the prepared pans. Repeat with the
second sheet of dough.
10. Pierce the dough all over at
1-inch intervals with the tines of a fork.
11. Bake the flatbreads until golden
and crisp, about 20 minutes. About halfway through the
baking, switch the pan in the lower third of the oven to the
upper third and vice versa, turning each pan from back to
front at the same time.
12. Cool the baked flatbreads on the
pans on racks.
Serving: Break the breads into
irregular pieces and arrange them in a napkin-lined bread
basket. Use them as you would crackers—to accompany soup or
salad, or with hors d’oeuvre dips or spreads.
Storage: Keep the flatbreads loosely
covered on the day they are baked. Store them in a tin or
plastic container with a tight-fitting lid. If they soften,
arrange them on a cookie sheet or jellyroll pan and bake
them in a 300 degree oven for about 15 minutes. After they
cool they will be crisp again.
