FLATBREAD

FLATBREAD


 

Warm fresh flatbread! What more do you need in life! When I sought out wanting to make flatbread I thought it was going to be hard, but it isn't and requires little ingredients.  

You will never be able to eat store bought flatbread again, after making this recipe. 

 

INGREDIENTS

1 packet active dry yeast
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup whole wheat flour
3 cups all purpose flour, more for dusting
2 tablespoon olive oil, plus more for coating bowl

serving: 12 flatbreads

PREPARATION

Whisk yeast, honey and 1 cup warm water (110 -115 degrees) in a small bowl; let stand 10 minutes. Liquid should be smooth and bubbly. 

In a large mixing bowl, add salt, sugar, all purpose flour, and spelt flour, and mix.

Make a well in the dry ingredients and add olive oil and yeast mixture. Stir with a wooden spoon to mix. Mix until a shaggy dough forms.

Transfer to a clean, well-floured surface and knead until smooth and elastic, about 5 minutes. Add more flour as needed to prevent sticking.

Add oil to mixing bowl, roll dough around to coat. Cover with plastic wrap. Set in a warm place to rise for 1 hour.

Cut dough into 12 even pieces. One at a time on a lightly floured surface, roll each piece of dough into a 6 - 7 inch circle.

Heat a dry large cast-iron skillet over medium-high. Lay down flatbread, cook until puffed and blistered , about a minute on each side

Eat right away or let cool completely and store in a well-sealed bag or container up to 3 days.

 

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