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1
Combine the boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.).
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2
Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
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3
Punch down dough; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
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4
Roll each ball into a 10 x 6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions (see recipe for Zucchini, Walnut, and blue cheese flatbread and mushroom, onion and cherry tomato flatbread recipes). Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn, you will need to increase the flour to 2 1/4 cups.
