Tender and Flaky Whole Wheat Flat Bread
1 3/4 cups organic stone milled whole wheat flour (or plain all purpose flour or pastry flour, if you prefer)
2/3 cup water salt to taste
2 tablespoons baking powder
1/3 cup olive oil all purpose flour for dusting cornmeal for the peal
Mix all of the dry ingredients together. Pour the water and olive oil in and incorporate them into the dough. If you hate getting your hands dirty, get over it! This is way better if you mix the dough by hand!
Gently knead the dough together, dusting with AP flour so it does not stick. Knead until the dough feels slightly elastic. Set the dough aside under a moist towel and let it rest for about 15 minutes.
In the mean time, fire up the oven -it can be around 400-500 Fahrenheit.
The dough can now be rolled out in whatever way you want. Sometimes I roll it out big and make pizza. Or you can divide it into 8 rounds and make flat bread. They will be kind of like pita, but a little more crisp. (Sometimes I skip the oven all together and cook them on the grill! This is actually my favorite way to make flatbread!)
If you are using the oven, dust a baking sheet with cornmeal and bake the dough until it is tender and soft. For flat bread, it takes me about 15-20 minutes, but your oven my be different.
Enjoy and be creative!
SO HOW'D IT GO?
At first, I have to say, I really didn't like this too much. It tasted like an unsweetened cookie or something. But then, as I made my way more to the center of the bread, it started to become more tender and flaky, just like the recipe name! But the outside corners were definitely more crumbly and cookie-like.
Also I baked at 450 for 15 minutes because I wasn't sure what would be ideal (since the recipe says 400-500 - which is a BIG range!!)
All in all, not bad...not what I was expecting, but good nonetheless! I drizzled it with some olive oil and sea salt. I think next time I might add some dried rosemary and thyme to the dough and make it more like a foccacia.
this just looks fun*!~ :D