Whole Wheat Flatbread Food

WHOLE WHEAT FLATBREAD

Steps:

• Mix flours together.
• Mix salt into water to dissolve.
• Add water and oil to flour, mix well.
• Knead briefly on floured surface, let rest 10-15 minutes.
• Cut into 12 equal parts.
• Roll each flat, do not stack them.
• Cook on ungreased griddle, a few minutes on each side until golden brown.
• Optional - brush with melted butter or olive oil immediately after removing from griddle.

WHOLE WHEAT GARLIC FLATBREAD

Steps:

• Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
• Preheat the grill to medium-high heat.
• Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
• Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.

WHOLEMEAL FLATBREADS

Steps:

• Put the flour in a medium bowl and rub in the oil with your fingertips. Stir in 225ml warm water, mix thoroughly, then knead until the dough feels smooth and elastic.
• Put the dough onto a lightly floured surface and divide into eight balls. Sprinkle the work surface with a little more flour and roll out one of the balls very thinly, using a floured rolling pin, to around 22cm in diameter. Turn the dough regularly and sprinkle with a little more flour if it begins to stick. Set aside and make the other flatbreads in the same way. If making ahead, freeze before cooking.
• Put a medium non-stick frying pan over a high heat and, once hot, add one of the flatbreads. Cook for about 30 secs, then turn over and cook on the other side for 30 secs. Press the flatbread with a spatula while cooking to encourage it to puff up and cook inside - it should be lightly browned in patches and look fairly dry, without being crisp. Repeat with the remaining flatbreads, keeping them warm by wrapping in a clean tea towel until needed.

WHOLE WHEAT FLAT BREAD

Steps:

• Preheat oven to 350.
• Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
• The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
• Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
• Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
• Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
• Transfer to a cooling rack to cool, and cut into 12 slices.

WHOLE WHEAT PIADINAS OR ITALIAN FLAT BREAD

Steps:

• Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
• The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using.
• Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees.
• Create disks aproximately 8 -10" round.
• Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well.
• They cook fast and should be tender.
• Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.

WHOLE WHEAT FLATBREAD

Steps:

• Pour warm water into mixing bowl and add olive oil, yeast and sugar. Whisk briefly and let stand until yeast is fully activated.
• Stir in dry ingredients and combine to form smooth dough(best to use your stand mixer's kneader for this step).
• Knead by hand for five minutes on a lightly floured surface adding additional flour as needed.
• Add 1 teaspoon Oil to clean bowl and add dough, turning to coat. Cover and let stand for 1 1/2 hours.
• Punch down dough and divide into 6 or 7 even balls.
• Lightly roll out each ball into a 5 or six inch circle.
• Bring a non-stick pan to med-high and cook each disc individually turning once. Each side should show some dark brown spots, but avoid burning.