• 1 1/4 cups warm water
• 1 envelope dry yeast
• 3 tablespoons corn syrup
• 1/4 cup olive oil, plus 2 tablespoons divided
• 3 1/2 cups bread flour, plus more for flouring the worktable
• 1 1/2 teaspoons salt
• Cornmeal, for dusting
• 1/3 cup peanut butter
• 1 cup Asian sesame dressing
• 4 tablespoons sesame seeds
• 1 1/2 teaspoons dried chopped garlic

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 350°F.

Pour water into mixing bowl and gently sprinkle yeast on top of water to dissolve. Stir in corn syrup, 1/4 cup olive oil, 3 1/2 cups bread flour and salt. Knead until dough is smooth and elastic; about 15-20 minutes by hand, or 5-8 minutes using a heavy-duty mixer fitted with a dough hook. Cut 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. Lightly dust a baking sheet with cornmeal. Remove dough from refrigerator. On a lightly-floured surface, roll out the dough to measure 5” x 12” square, about 1/8” thick. Place 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” 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 and 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 of sesame seeds and sprinkle lightly with 1/4 teaspoon dried chopped garlic. Bake 12 to 13 minutes. Remove from oven, cool and serve. Makes 6 sheets of flatbread.