Recipe

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• 1/2 tsp active dry yeast
• 1/2 cup warm water (110o to 115o)
• 1 tsp olive oil
• 1/2 tsp salt
• 1/3 cup king arthur premium 100% whole wheat flour
• 1 cup king arthur unbleached all-purpose flour
• filling:
• 1 beef flank steak (1 lb)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded lettuce
• 1/4 cup sliced ripe olives
• 2 tbsp crumbled feta cheese

• 1 In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
• 2 Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
• 3 Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into an 8-in. circle.
• 4 Heat a large nonstick skillet coated with cooking spray over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed.
• 5 Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• 6 Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese. Yield: 4 servings.