Whole wheat flatbread dough
**If you are at altitude, you'll need to adjust the recipe accordingly or buy already made dough
Ingredients:
1c warm water (around 100 deg)
1 packet (about 1 tablespoon yeast)
2 Tbsp honey
2 c all purpose flour
1 c. whole wheat flour
1 Tsp salt
2 Tbsp olive oil
extra flour for kneading
extra flour for rolling out
1/4-1/2 c course cornmeal for rolling out
Directions:
1. In a pyrex measuring cup, combine warm water, yeast, and honey. Set aside.
2. In a large mixing bowl (I use a heavy pottery bowl since it's nice for proofing the dough, too), combine both flours, salt, and olive oil. Don't worry about even distribution of oil... the point is to evenly distribute the salt so that the salt doesn't kill the yeast in the next step.
3. Once the yeast water appears to have generated some activity (the yeast will puff up as it activates), add that to the flour mixture in the large mixing bowl. Combine as best you can with a wooden spoon.
4. Dust clean counter with extra flour. Dump the dough on the floured surface and knead for about 5-8 minutes, until the dough is stretchy and smooth. Add flour if the dough feels too wet; wet your hands with water and shake them off to add an itty bit of moisture at a time if the dough seems too dry. The dough will eventually form into a nice, smooth ball.
5. Oil the bowl (I spray it with olive oil spray) and return the ball of dough to the bowl. Cover tightly with plastic wrap and place bowl in a warm area (around 75-90 degrees is good. In the summer, I set it on my porch but not in the sun. In the winter, I use the proofing setting on my oven. But do NOT let the temp go above 100 or you'll cook your dough instead of raise it). Leave the dough for about 1-2 hours, till it has doubled in size. Push it down and then let it rest again while you prepare the toppings for your flatbreads.
6. Dust clean counter with a mix of all purpose flour and the cornmeal. Place half of the dough on flour and coarse cornmeal-dusted counter. Pat flat and gently spread it with your hands, then using a rolling pin** roll it to about 1/8" inch thin (we like thin crunchy crust). Move the crust to a cookie sheet or pizza pan that's been lightly sprayed with oil. THEN put your toppings on it.
**TIP: if you don't have my preference, a french rolling pin (I use one like this), take a clean wine bottle, dust it with some of your flour, and use that! (My wine bottle is usually empty, so...)
**If you are at altitude, you'll need to adjust the recipe accordingly or buy already made dough
Ingredients:
1c warm water (around 100 deg)
1 packet (about 1 tablespoon yeast)
2 Tbsp honey
2 c all purpose flour
1 c. whole wheat flour
1 Tsp salt
2 Tbsp olive oil
extra flour for kneading
extra flour for rolling out
1/4-1/2 c course cornmeal for rolling out
Directions:
1. In a pyrex measuring cup, combine warm water, yeast, and honey. Set aside.
2. In a large mixing bowl (I use a heavy pottery bowl since it's nice for proofing the dough, too), combine both flours, salt, and olive oil. Don't worry about even distribution of oil... the point is to evenly distribute the salt so that the salt doesn't kill the yeast in the next step.
3. Once the yeast water appears to have generated some activity (the yeast will puff up as it activates), add that to the flour mixture in the large mixing bowl. Combine as best you can with a wooden spoon.
4. Dust clean counter with extra flour. Dump the dough on the floured surface and knead for about 5-8 minutes, until the dough is stretchy and smooth. Add flour if the dough feels too wet; wet your hands with water and shake them off to add an itty bit of moisture at a time if the dough seems too dry. The dough will eventually form into a nice, smooth ball.
5. Oil the bowl (I spray it with olive oil spray) and return the ball of dough to the bowl. Cover tightly with plastic wrap and place bowl in a warm area (around 75-90 degrees is good. In the summer, I set it on my porch but not in the sun. In the winter, I use the proofing setting on my oven. But do NOT let the temp go above 100 or you'll cook your dough instead of raise it). Leave the dough for about 1-2 hours, till it has doubled in size. Push it down and then let it rest again while you prepare the toppings for your flatbreads.
6. Dust clean counter with a mix of all purpose flour and the cornmeal. Place half of the dough on flour and coarse cornmeal-dusted counter. Pat flat and gently spread it with your hands, then using a rolling pin** roll it to about 1/8" inch thin (we like thin crunchy crust). Move the crust to a cookie sheet or pizza pan that's been lightly sprayed with oil. THEN put your toppings on it.
**TIP: if you don't have my preference, a french rolling pin (I use one like this), take a clean wine bottle, dust it with some of your flour, and use that! (My wine bottle is usually empty, so...)
No comments:
Post a Comment