Whole Wheat Flatbread (vegetarian, dairy-free)

I love making flatbread in the summer.  Its all the satisfaction of making your own bread without turning on the oven.  This recipe is the same one I use to make simple loaves at home in colder weather.  You take the same dough, separate into balls, let them rise, roll them out, and then cook them on a hot cast iron skillet or on the grill.  You can also incorporate herbs from your garden to add some fresh flavors and variety.  I always have a lot of basil  growing and so I like to slice it thin and add it to the recipe with some lemon juice and zest.  I also like adding sesame seeds to the dough.  I'll add other seasonings depending on what I'll be slapping on the flatbread.  A measured addition of fresh herbs, spices, and seeds all incorporate nicely.

For the proofing of the yeast I like to use honey but you can also use a teaspoon of cane sugar to make the recipe vegan and still give the yeast something to work with.  I also call for warm water measuring between 105 and 110 degrees Fahrenheit, that is the recommended temperature called for when using dry active yeast in all the fancy bread making books.  Honestly, I never actually measure my water temperature.  I just turn on the hot water in the sink, wait until its just turning hot to the touch and use that.  The yeast proofs just fine.

Also its good to note that if you are not used to using 100% whole wheat flour in your bread making that the dough will be stickier when you've finished kneading.  The whole wheat needs more liquid or the bread will come out dry.  When you are ready to cook the rolled out flatbread make sure the pan is nice and hot, this will help the bread puff up, making it light and scrumptious.


The Basics:
1. Make the dough.
2. Roll into balls.
3. Cover and allow 1 hour to rise.
4. Roll the balls flat.
5. Brown in a hot pan.
6. EAT.



Recipe:
1 c. warm water (105-110 degrees F.)
1 packet of dry active yeast (or 2 1/4 tsp.)
1 tbs. honey
2 tbs. olive oil
3 1/4 c. whole-wheat flour (plus 1/2 c. for rolling the dough)
2 tsp. kosher salt
2 tbs. sesame seeds (optional) 


Method:

1. Proof the yeast.  Mix yeast, water, and honey in a large glass or small bowl and let sit for 10 minutes.  You'll notice the mixture will get nice and bubbly.

2. Mix together flour, sesame seeds, and salt.
3. Combine the proofed yeast with the flour mixture and olive oil. 
4. Cover and let sit for 5 minutes.  This will make the dough easier to knead.
5. Knead dough for 5-8 minutes or until the dough is a springy, tight ball. 

 6.  Break dough into 6 separate pieces, roll into balls, and place on a dry, floured surface. 

 7. Cover with a clean cloth or plastic wrap and let the dough rise for 1 hour.

8. On a floured surface place one dough ball out to be rolled out with a rolling pin.

 9. Roll out flat to about 1/8th of an inch.

10. Repeat with the remaining dough.  You may need to reflour your surface as you go so that the dough doesn't stick to the table.
11. Place one of your rolled out doughs on a caste iron skillet or grill pan that has been heated for about 2 minutes over a medium-high heat.

12.Brown on both sides and serve.

ENJOY!