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Whole wheat flatbread

July 06, 2008

1 1/2 white whole-wheat flour (an equal blend of all-purpose flour and whole-wheat flour can be substituted)
1/4 teaspoon salt
1 teaspoon instant yeast
1 tablespoon olive oil
1/2 cup warm (but not hot) water

Lightly coat the inside of a medium bowl with cooking spray or oil.

In a food processor, combine the flour, salt and yeast. Pulse several times to mix. With the processor running, drizzle in the olive oil, then let the processor run for 10 seconds to blend.

With the processor running, drizzle in the water. Continue processing until the dough mostly comes together and forms a ball. Continue processing for another 30 seconds to knead the dough. The dough should moist, but not wet.

Transfer the dough to the prepared bowl, then cover tightly and set someplace warm to rise for 1 hour.

Transfer the dough to a lightly floured counter and shape into a ball. Divide the dough into 6 pieces, then use a rolling pin to roll each until very thin and about the size of a salad plate. Do not stack the dough, as they will stick.

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Heat a grill or large, dry skillet over medium heat. One at a time, place a flatbread in the pan or on the grill. Once the bottom is lightly browned in spots (about 1 minute) and the bread begins to bubble, use tongs to flip the flatbread. Cook for about another minute. Repeat with remaining dough.

To keep the finished flatbreads warm as you cook, place them on a dinner plate and cover with a pot lid or foil.

Servings 6.

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