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Flat Bread: Submitted by: Virginia | Date Added: 22 Mar 2016
Listed in: Bread and Desserts
Ingredients

YIELD: 6 rounds

1 cup all-purpose flour
3 cups whole wheat flour
1 envelope active dry yeast
2 1/2 cups water
1 1/2 teaspoons salt
oil (for handling dough)

Cooking Instructions

Sift the flours into a large mixing bowl.

Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.

Pour the yeast mixture into the center of the flour and gradually work in.

Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).

Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.

Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.

Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.

Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.

Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.

Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.

Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.

Remove bread from oven and wrap in a towel.

Allow oven temperature to reheat before starting another.

Do not allow rolled dough to rest before baking; prepare just before putting in oven.

Recipe Pictures - Hover cursor to scroll if several images:
Flat Bread
Visitor Comments (1):

There are some good tips here that many of us did not know before.

The tip about patting the bread and putting it back to cook is a great tip.
Left by: Sammy (15 Apr 2016)

 

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