Prep 10 mins
Cook 2 hrs
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
- 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.
Excellent ethnic bread! I'm in the process of making every conceivable earthly cuisine imaginable. Why does saving the planet always have to fall on me? Fine. ;-)
Great recipe for flatbread! I made half to get four flatbreads to serve with a salad. Loved it. Easy to do by hand and easy to roll out.
Thanks so much for posting this recipe!! It's a winner. Followed recipe to a tee and the results were great. Now that I know it's a good recipe, I'll add some fresh herbs next time I make it.