Flat (Out) Bread

Galley Wench's Note:

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.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 8 pieces

• 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:

1. In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes.
2. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed.
3. 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).
4. Lightly oil a large bowl and add dough.
5. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
6. Divide dough into 8, 2 oz. pieces.
7. Roll each piece of dough out to an 1/8-inch-thick oblong circle; cover dough with a clean towel.
8. Heat griddle over high heat and lightly coat with olive oil.
9. 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.
10. Remove flatbread from heat; wipe griddle clean.
11. Repeat process with remaining pieces of dough.