Whole Wheat Flat Bread
High quality whole-wheat flour from a local grower and olive oil, water, salt and onions for flavor. Flat Bread tastes delicious and it’s easy to make. Mark Bittman suggested them in an article in The New York Times a few weeks ago. I’ve tried Mark’s recipe and then varied the temperature of the oven, the size of the pan and length of cooking time. This version is much thinner and cooks longer and more slowly, until it is almost crisp. Check out Mark Bittman’s original recipe at http://markbittman.com/recipe/easy-whole-grain-flatbread/.
- 1 cup whole wheat flour
- 1 teaspoon salt
- 4 tablespoons olive oil (probably could use less)
- 1 onion, thinly sliced
- 1 tablespoon fresh herb leaves (optional)
I use a wonderful, locally grown winter wheat that is stone ground by Next Step Produce, one of the best farmers at the Dupont Circle Farmers’ Market in Washington, DC. Check out http://nextstepproduce.com.
Preparation of Whole Wheat Flat Bread
▪Put the flour into a bowl; add salt; then slowly add 1 1/2 (more or less) 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 375°F.
▪Put the oil in a ¼ baking sheet (that’s 14 X 9) along with the onion and herbs 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 and herbs a stir, then pour in the batter and return to the oven.
▪Bake 45 to 50 minutes or until the flatbread is well browned and crisp around the edges.