Whole Wheat Flatbread
This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.
Recipe information
Yield
Makes 4 to 8 Servings
Ingredients
1
1
1
½
1
1
Preparation
Step 1
Whisk yeast, sugar, and ¾ cup warm water in a small bowl to blend. Let sit until yeast is foamy and sugar is dissolved, about 5 minutes.
Step 2
Combine pastry flour, salt, and 1 cup all-purpose flour in a large bowl. Stir in yeast mixture with a wooden spoon, working until dough comes together into a shaggy ball.
Step 3
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until smooth and stiff, about 5 minutes.
Step 4
Oil a clean large bowl. Add dough and turn to coat. Cover with a clean kitchen towel and let stand in a warm, draft-free place until doubled in size, about 1½ hours.
Step 5
Place a pizza stone or an inverted baking sheet on rack placed in bottom third of oven; preheat to 450°.
Step 6
Divide dough into 4 pieces. Working with 1 piece of dough at a time, roll out on a lightly floured work surface as thin as possible into an oblong shape. Carefully transfer to pizza stone and bake until golden brown, about 5 minutes. Transfer to a wire rack and let cool.
Step 7
Do Ahead: Flatbread can be made 1 day ahead. Store airtight at room temperature.