Emmer Flatbread
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
265
Waters (grams)2 tbsps
VegetableDirections:
1
Special equipment: Bowl Plastic wrap Plastic dough scraper l0-inch cast-iron skillet Rolling pin Spatula (optional) Morning: Combine the flours, water, oil, and salt in a bowl until they come together into a mass
2
Cover and let sit at room temperature for 20 to 30 minutes while the flour absorbs the water
3
Transfer the dough to a lightly floured work surface and knead for about 5 minutes by pushing down on and spreading the dough and then folding it over on itself
4
It should be smooth and elastic
5
Form it into a ball and place it in a clean, oiled bowl
6
Cover with plastic wrap and let the dough rest for 4 to 8 hours
7
Afternoon or Evening: About 45 minutes before you want to bake, spread out the dough on a lightly floured counter, cut the dough in half with a dough scraper, and roll it into 2 logs
8
Cut each log into 6 pieces
9
You should have 12 pieces of dough that weigh about 55 grams each; evenly distribute any leftover dough
10
Shape each piece into a ball
11
Let the balls rest for 30 minutes at room temperature under plastic wrap
12
Place a cast-iron skillet over medium-high heat and let it heat up for several minutes
13
Meanwhile, liberally flour a work surface
14
Flatten a dough ball and dust it lightly with flour, then use a floured rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even
15
If it resists, let it rest for a few minutes and continue rolling again
16
Cover the disk with a towel
17
Repeat with the remaining dough
18
When the skillet starts smoking, gently lift a disk of dough
19
Place it in the skillet, cook it for about 30 seconds, and then turn it over with your fingers or a spatula for another 30 seconds
20
Remove the skillet from the flame and, holding the flatbread by its edge, put it directly on the fire
21
Keep moving it in a circle so that it doesn't burn, then turn over and repeat
22
The bread should be blistered and dark in spots
23
Remove the flatbread and cover it with a towel or aluminum foil to keep it from forming a crust
24
(Dot it with butter and fold it in half if you like
25
) Repeat with the remaining disks of dough
26
Serve warm
27
These can be made in advance and stored in a resealable plastic container on the counter for a couple of days
28
But they are best eaten fresh