Carbohydrates have a bad name but I like wheat breads. The problem is, being the only one in my family who now eats bread, I have a dilemma. A whole loaf goes dry in a few of days and I end up with jars of breadcrumbs. I could make smaller loaves and freeze them, but there are times when there’s nothing in cupboard and biscuits are too rich.
Flat breads are the answer. I use high quality whole-wheat flour from a local grower and olive oil, water, salt and onions for flavor. That’s it. They taste delicious and are easy to make. Mark Bittman, my favorite food writer, suggested them in an article in The New York Times a few weeks ago. I’ve simplified his recipe and made a few changes. It varies from Mark’ Bittman’s recipe mainly because I bake the flat bread much thinner, until it is almost crisp.
Check out Mark Bittman’s original recipe at http://markbittman.com/recipe/easy-whole-grain-flatbread/
Incidentally, Next Step Produce has some of the best market crops at the Dupont Circle Farmers’ Market in Washington, DC. Check out http://nextstepproduce.com.
- 1 cup whole wheat flour flour
- 1 teaspoon salt
- 4 tablespoons olive oil (probably could use less)
- 1 onion, thinly sliced
- 1 tablespoon fresh herb leaves (optional)
Preparation of Whole Wheat Flat Bread
- Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.
- When ready to bake, heat the oven to 450°F.
- Put the oil in a ¼ baking sheet (that’s 14 X 9) along with the onion and rosemary if you’re using them and put into the heated oven.
- Wait a couple of minutes for the oil to get hot, but not smoking. Remove the pan, give the onions a stir, then pour in the batter and return to the oven.
- Bake 35 to 40 minutes or until the flatbread is well browned and crisp around the edges.
Cut into squares and serve.