Rustic Flatbread
 
 
I have made this recipe using a single type of whole wheat flour with good results. I prefer the texture of the flatbread when I mix the two flours and a little fresh cornmeal into the dough. This flatbread can be dressed simply with olive oil, coarse salt, and pepper. You can also add chopped fresh herbs, grated cheese, or your favorite topping.
Author:
Recipe type: Bread
Serves: 6-8
Ingredients
  • 1½ cups (180 grams) freshly ground white wheat flour
  • 1½ cups (180 grams) freshly ground red wheat flour
  • ½ cup (30 grams) freshly ground cornmeal
  • 1 Tablespoon Vital Wheat Gluten
  • 2¼ teaspoons (1 packet) Active Dry Yeast
  • 1 teaspoon salt
  • 1 cup warm water (105 - 115 degrees)
  • 1 Tablespoon honey
  • 1 Tablespoon olive oil plus more for brushing
  • Your favorite flatbread toppings
Instructions
  1. In a large bowl, combine all of the dry ingredients, whisking to mix. Combine warm water, honey, and olive oil in a small bowl. Stir to mix and dissolve the honey.
  2. Add the liquid to the dry ingredients and stir to combine. Continue to mix until the dough begins to come together and form a ball.
  3. Transfer the dough to a clean surface for kneading.
  4. Knead the dough for ten minutes, adding more flour if necessary.
  5. Check the dough using the windowpane test by stretching it between your hands until it is nearly transparent. If the dough stretches without breaking, proceed with the recipe. If not, continue kneading the dough until it does pass the windowpane test.
  6. When the dough has been sufficiently kneaded, transfer it to a lightly oiled bowl, turning to coat the dough. Cover with a clean, damp kitchen towel and set in a warm place to rise until double in size, around 30 - 60 minutes.
  7. Test the dough by pressing your finger down through the middle of the dough. If the indentation remains, the dough is ready for the second kneading. If not, replace the towel and allow to rise for 15 - 30 minutes.
  8. When the dough is ready for its second kneading, remove it from the bowl to a clean surface. Knead for 3 - 5 minutes. The dough will be smooth and elastic.
  9. Lightly oil a baking pan or sheet. Gently stretch the dough before placing it on the pan and pressing it outward until the dough is about ¾" thick.
  10. Brush the dough with olive oil and set aside in a warm spot to rise for 30 minutes.
  11. As the dough is rising, preheat the oven to 400 degrees Fahrenheit.
  12. When the time of the second rise has elapsed, use your fingertips to create depressions in the surface of the dough. Add your favorite toppings or seasonings and transfer to the warm oven.
  13. Bake for 20 - 25 minutes, until the dough is lightly browned and sounds hollow when tapped.
  14. Remove from the oven and serve.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rustic-flatbread/