Swiss & Caraway Flatbreads

1. 1

   On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

2. 2

   Preheat oven to 425u00b0. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm.

3. 3

   Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased

4. 4

   in a preheated 425u00b0 oven until heated through.

No additional tips available.