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I love to rip off pieces of flatbread for munching on. It can be used for dipping in olive oil or your favorite dips and pesto. This is an easy bread to make, because it does not rise. I use both whole wheat and bread flour for a whole grain delicious flavor.
Whole Wheat Flatbread With Soaked Grains
(Makes 2 (8x10-inch) Flatbreads)
1 1/2 c. Warm Water less 2 T.
2 T. Plain Goat Yogurt or Plain Cow Yogurt
3 T. Olive Oil
3 tsp. Sugar
1 1/2 tsp. Salt
3 1/4 c. Bread Flour
1 c. Whole Wheat Flour
Kosher Salt for sprinkling the top
Place all ingredients into the mixing bowl of an electric mixer with a dough hook. Mix at the lowest speed until the ingredients are almost fully incorporated. Set the speed to the setting your mixer uses to knead the dough, and knead for 5 minutes until smooth and elastic. Remove bowl from mixer and shape the dough into a ball, lightly oil with olive oil, and place back into the bowl. Cover with plastic and place in the refrigerator for 7 hours or overnight. Take the bowl out, and bring to room temperature in a warm place (about 2 hours). Preheat the oven to 375 degrees Fahrenheit. Split the dough into two balls. Place on two greased cookie sheets, and roll out into 2 (8x10-inch) ovals with a small hand roller directly onto the sheet. Sprinkle with a little flour if too sticky. Sprinkle with Kosher salt, and bake in the oven for 30-35 minutes until the bottom is golden brown. Let cool, and serve at room temperature by ripping off chunks of the bread. Eat as is or dip into olive oil or your favorite dip.