Sesame-flax Whole Wheat Flatbreads |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I adapted my basic whole wheat flat bread recipe with great results. Ingredients:
2 teaspoons dry active yeast |
2 1/2 cups warm water |
1 cup flax meal |
1 cup bread flour |
3 to 4 cups of whole wheat flour (or a combination of whole wheat and bread flour) |
1 t salt |
1 t olive oil |
1/3 cup untoasted sesame seeds |
Directions:
1. In a large bowl, mix together yeast and warm water. Let sit for 10 minutes in a warm place until the yeast mixture is foamy.
2. Add the flax meal, bread flour, and 1 cup of the whole wheat flour, one cup at a time, mixing well until you have a rough, shaggy dough that starts to drag on the sides of the bowl.
3. Cover with plastic wrap and let rest for 30 minutes. When it is done, you will have a messy-looking sponge. Don't worry, it is not supposed to look pretty at this point.
4. Add the sesame seeds, salt and oil, mix well and then add the remaining flour 1/2 cup at a time until you have a nice stiff dough. Sometimes you may need only 2 cups of the flour, and at other times, you will need the full 3 cups.
5. Turn out onto a floured surface and knead well for 8-10 minutes until dough is smooth and elastic.
6. Place dough in a lightly oiled bowl, cover with plastic wrap and let it rise int a warm spot for 1 1/2 hours or until doubled in size.
7. Preheat a cast iron griddle or skillet over medium-high heat.
8. Punch down the dough and divide in half. Section it into 8 pieces. Roll out each ball of dough to about 1/4 inch thickness.
9. Lightly coat the griddle with cooking spray.
10. Place a round on the griddle (mine can hold two at a time). Let it cook for 15 second, then flip it. Let it cook for about a minute until bubbles start to form, then flip it back over and let cook another minute.
11. Repeat with remaining dough.
12. Wrap the breads in a kitchen towel to keep warm.
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