I like the idea of cooking with minimal ingredients, so I came up with a hardy but delicious flat-bread. This is easy to make, and you can keep the dough in your fridge for a few days, so you can make fresh flat-bread everyday. The recipe follows the typical rustic bread recipe. The basic concept is that you have 2 cups of flour to 1 cup of water. Since I like the flavor of whole wheat, I used half wheat and white. You can do any combination of flour to get the flavor and texture you want. Whole wheat and whole grains will make it more dense, while white flour will make it more light and fluffy.
- 1 cup white flour
- 1 cup wheat flour
- 1 cup warm water
- 1/2 cup 9 grain mix (optional)
- 2 tablespoons vegetable oil
- 1 tablespoon Sea Salt
- 2 teaspoons active dry yeast (or 1 packet)
- Combine water and yeast and let sit for 5 minutes until it starts foaming
- Combine dry ingredients. Then add in liquids.
- Mix and transfer to a floured board or table
- Knead dough for a few minutes until smooth. Fold compress, turn 90 degrees, fold again, etc.
- Put in bowl, dust with flour, cover with wet cloth and let rise until it doubles in size. You can put it in the oven and ONLY turn on the light to speed up the process. The light will warm it enough to get a faster rise.
- Cut into 5 equal parts and let rest again for 30 min. This is the step where you can leave it in the fridge for a few days and make later. Just make sure you cover it with a wet cloth so it doesn’t dry out, or you can put it in a ziplock bag.
- Get a pan really hot and cook for 3-4 minutes a side with the lid on.
