Flatbread
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
Water (warm not over 110 degrees)1 cup
Wheat Flour (wholle)2 tsps
Kosher Salt2 tsps
Fennel Seed (crushed)Directions:
1
Combine the yeast and water in the bowl of an electric mixer
2
Let it rest until frothy, about 15 minutes
3
Using the paddle attachment, incorporate the flours into the yeast mixture
4
Beat in the salt and fennel
5
Switch to the dough hook and knead for 5 to 7 minutes
6
Remove the dough and place it into a lightly oiled bowl, turning to coat
7
Cover the dough with plastic and allow it to rise until doubled, about 1 hour
8
Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes
9
Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each
10
Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes
11
On a lightly floured work surface roll the balls out, dusting with flour as needed
12
Roll into 7-inch disks
13
Prepare a hot charcoal or stove top grill
14
Lightly brush the disks with olive oil
15
Place the disks, oiled side down on the grill
16
The breads will begin to rise almost immediately
17
When golden brown on 1 side, flip the breads over, brush again and cook until brown
18
Remove from the grill and serve warm
19
VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over
20
Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted garlic
21
Yield: 3/4 cup