Mushroom Flatbreads with Tricolor Roasted Peppers

ingredients

• 2 tablespoons (1/4 stick) butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 cup assorted mushrooms (such as crimini and stemmed shiitake), sliced
• 3/4 cup chopped red onion
• 1 tablespoon chopped fresh sage
• 2 1/2 cups all purpose flour
• 3/4 cup nonfat dry milk powder
• 2 1/2 teaspoons baking powder
  2/3 teaspoon baking soda & 2/3 cup molasses
  2/3 teaspoon baking soda & 1 1/4 cups sour milk/buttermilk/yogurt
  2/3 teaspoon baking soda & 1 1/4 teaspoons cream of tartar
• 1 teaspoon salt
• 3/4 cup cold water
• 2 1/2 tablespoons butter, room temperature
  3 1/3 tablespoons whipped butter
  2 1/2 tablespoons hydrogenated fat
  2 1/2 tablespoons margarine
  1 7/8 tablespoons olive oil
• 3 tablespoons (about) olive oil
• Tricolor Roasted Peppers

directions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and saute until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.

Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter, blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.

Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6 inch round.

Preheat oven to 250 degrees. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet, keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.