INFO
This one surprised me, first time I tried it, I got some store bought flatbread as a backup…it went to waste. This bread is surprisingly tasty. [Update] As good if not better and much fast: check [Soft Flatbread (No Yeast)](Soft Flatbread No Yeast.md)
Details
Ingredients
- 2.5 Tsp Active Dry Yeast
- 4.75 Cups of all-purpose flour + some more for dusting
- Additional Gluten as per direction on package
- 2.25 Cups of whole wheat
- 2 Tbsp Kosher Slat
- 0.5 cup of sour cream
- 3 Cups of warm water
- A Tad of Olive Oil for brushing
Method
- No whole wheat, no worries, just substitute all-purpose flour
- Dissolve the yeast in 3 cups of warm water
- Mix the all-purpose flour and the whole wheat flour & gluten
- Add the salt
- Add the water to get a shaggy dough
- Cover with plastic wrap and let rest for 20 minutes
- Add the sour cream
- Knead well until incorporated and that the dough pulls away from the side. The dough should hold together as a wet ball. This takes about 5 minutes.
- THe dough should be wet and soft (moisten your hands if it sticks)
- Cover with a plastic wrap and let rise for 30 minutes
- Knead the dough 4 or 5 times to deflate
- Now cover and chill for up to 2 days…if you do not have two days. Let the dough rise at room temperature for about 3 or 4 hours.
- Tip: Chill the dough 1 hour before grilling to make it easier to handle
- Heat up a medium-hot fire (gas or charcoal)
- Divide the dough in about 8 parts
- Flour the work surface
- Roll of flatten the dough by hand, about 1/4 in thick, round or not…
- Brush the grill rack with oil
- Grill flatbread for 2-3 minutes until it does not stick to the grill
- Turn over and grill 1-2 more minutes
NOTE
Note: The bread should char a bit…
Quick View
| Traditional | |
|---|---|
| Serve | 8 |
| Preparation Time | 1 h + 3 h or 2 days |
| Cooking Time | 5 mn |
| Temperature | |
| Authors | Pascal Crausaz Bon Apetit |
| Special |