Recipe by Galley Wench
I recently purchased a package of Flatout Bread and I'm hooked! Better than sliced bread!!! So, I'm on a quest to duplicate it as closely as possible . . . it'll be perfect for the boat because it's made on the griddle! The possiblities are endless, add fresh herbs, sundried tomatoes . . . yum! This is an adaptation of Martha Stewart's recipe. Total time indicatesd includes rising.
- 2 teaspoons dry active yeast
- 1 1⁄4 cups warm water
- 2 cups bread flour, plus more for work surface
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl and griddle
Directions See How It's Made
- In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes.
- Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed.
- Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes. (Or use your Kitchen Aid mixer to knead the dough).
- Lightly oil a large bowl and add dough.
- Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
- Divide dough into 8, 2 oz. pieces.
- Roll each piece of dough out to an 1/8-inch-thick oblong circle; cover dough with a clean towel.
- Heat griddle over high heat and lightly coat with olive oil.
- Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more.
- Remove flatbread from heat; wipe griddle clean.
- Repeat process with remaining pieces of dough.