Seeded Flatbread
Ingredients
The dough
-
4 ½
cups
White Whole Wheat Flour
-
1 ¾
teaspoons
salt
-
1
teaspoon
instant yeast or active dry yeast
-
1
cup
seeds (equal parts chopped pepitas, sunflower & poppy seeds)
-
1 ½
tablespoons
mustard seeds, toasted and crushed
-
¼
cup
extra-virgin olive oil
-
2
cups
ice cold water
For dusting
-
as needed
semolina flour or cornmeal
Instructions
- Mix flour, salt, yeast, and seeds in a bowl.
- Stir in olive oil and cold water until absorbed.
- Knead the dough with a dough hook for about 7 minutes until smooth and sticky.
- Divide the dough into 6 pieces, shape into balls, and coat with olive oil.
- Place in plastic bags and refrigerate overnight.
- Remove desired dough balls from the fridge 1 hour before baking.
- Preheat the oven to 450°F with a baking stone inside.
- Dust a peel or sheet pan with semolina flour or cornmeal.
- Shape the dough into disks and place on the prepared pan.
- Add toppings if desired and bake until crisp and golden, checking after 7 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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