Servings: 4individual round flatbreads or 1 large one
Ingredients
1/2tablespoondry yeast
3/4cuphand hot water
1cupall purpose flour
1cupwhole wheat flour
1tsp.salt
1/2tablespoonolive oil
Instructions
Sift flour into a bowl and make a well in center. Sprinkle yeast into well. Pour 1/4 cup water over yeast and let stand for 10 minutes. Stir until smooth. Add remaining 1/2 cup water, oil and salt and mix with ingredients in middle of well. Stir in flour and mix well to obtain a fairly soft dough. If dough is dry, add 1 tablespoon water. Knead dough, slapping it on work surface, until it is smooth and elastic. If it is very sticky, flour it occasionally while kneading.
Lightly oil a medium bowl. Add dough; turn to coat entire surface. Cover with plastic wrap or a lightly dampened towel. Let dough rise in a warm draft-free area about 1 hour or until doubled in volume.
Preheat oven to 225C (425F). Lightly oil 2 baking sheets or place baking stone in oven.
Divide dough in 4 pieces. Roll each to an 18 cm. to 20-cm ( 7 to 8 inches) round slightly over 3 mm (1/10 of an inch) thick. Put on baking sheets . Rub a teaspoon or so of olive oil and the bread and sprinkle 1 tablespoon of the topping of your choice evenly over each flatbread, leaving a 1-cm (1/3 of inch) border. Let breads rise for about 15 minutes.
Bake bread on baking sheets or baking stone for 8 minutes or until dough is golden brown and firm. Serve warm. If not serving breads immediately, cool them on racks. Wrap them tightly in plastic wrap or plastic bags.