Sunday, November 15, 2009

Whole Wheat Flatbreads

These are great, satisfying flatbreads that go well with falafel, hummus, peanut butter, curried dishes, just about anything.

Whole wheat flatbread

  • 2 teaspoons dry active yeast
  • 2 1/2 cps warm water
  • 5 to 6 cups of whole wheat flour (or a combination of whole wheat and bread flour)
  • 1 T salt
  • 1 T olive oil

  1. In a large bowl, mix together yeast and warm water. Let sit for 10 minutes in a warm place until the yeast mixture is foamy.
  2. Add 3 cups of the whole wheat flour, one cup at a time, mixing well until you have a rough, shaggy dough that starts to drag on the sides of the bowl. Cover and let rest for 30 minutes.
  3. Add the salt and oil, mix well and then add the remaining flour 1/2 cup at a time until you have a nice stiff dough.
  4. Turn out onto a floured surface and knead well for 8-10 minutes until dough is smooth and elastic.
  5. Place dough in a lightly oiled bowl, and let it rise int a warm spot for 1 1/2 hours or until doubled in size.
  6. Preheat a cast iron griddle or skillet over medium-high heat.
  7. Punch down the dough and divide in half. Section it into 8 pieces. Roll out each ball of dough to about 1/4 inch thickness.
  8. Lightly coat the griddle with cooking spray.
  9. Place a round on the griddle (mine can hold two at a time). Let it cook for 15 second, then flip it. Let it cook for about a minute until bubbles start to form, then flip it back over and let cook another minute.
    Repeat with remaining dough.
  10. Wrap the breads in a tea towel to keep warm.

This will smoke the hell out of your house, so have the windows open and the fans cranked, but it is so worth it.

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