Flatbreads can be made with yeast, sourdough, baking powder or soda, or be unleavened. Using yeast creates more depth of flavor and a more puffy, thick flatbread, different than a tortilla. These lovely, soft, delicious flatbreads can be used instead of pita bread for falafel sandwiches, as hamburger buns, as pizza crusts, for sandwiches or just toasted spread with butter.
This recipe is my large batch, for my batch baking and freezing but if it is too big for you, cut the recipe ingredients by half. I use an Ankarsrum Original Mixer to mix and knead the dough, but it can be done by hand as well.
Mill hard white whole wheat berries into flour using the WonderMill.
5 cups of warm water, 110-120 degrees
1 tablespoon organic apple cider vinegar
2 tablespoons yeast
5 cups hard white whole wheat flour
1/2 cup extra virgin olive oil, or oil of choice
1/4 cup honey
1/4 cup vital gluten
1 teaspoon salt
Additional hard white wheat flour
In mixing bowl or mixer bowl, place the warm water, apple cider vinegar, 5 cups of flour and yeast. Mix until everything is dissolved. Cover and let sit at room temperature until bubbly (about 30-45 minutes).
Stir down the yeast mixture and add in oil, honey, gluten flour and salt and mix well. Start adding in additional flour in 1 cup increments until the dough pulls away from the sides of the bowl and pulls together. It should be slighty sticky, moreso than bread dough.
Knead by mixer for 5-7 minutes, or 10 minutes by hand. Cover and let rise until doubled, about 30 – 60 minutes. With oiled hands, remove bread dough from bowl onto a lightly oiled surface. Knead the dough for about 30 seconds to remove air bubbles and separate the dough into 4 ounce portions (you should get 27-28 portions).
Preheat oven to 500 degrees.
Cover the dough portions you are not working with and roll each dough portion out to about 8 inches round. Place each rolled flatbread onto parchment covered baking sheets.
Bake 5-6 minutes or until bubbled and lightly browned. No need to flip the flatbreads if your oven bakes both sides. Remove the baked flatbreads to clean towel and wrap them in it to steam and soften the crusts. Replace with the rest of the flatbreads adding them to the towel in a stack. Let the breads cool completely in the towel for a soft, pliable flatbread.