|Lemon and parsley wheat flatbread|
|Flatbread dough measured into pieces and being rolled out|
This has been submitted to YeastSpotting.
Lemon and Parsley Wheat Flatbread
- 1 1/2 cups warm water
- 2 tsp yeast
- 1 Tbs sugar
- 1 tsp salt
- zest from one lemon
- 1 Tbs lemon juice, freshly squeezed
- 1/4 cup parsley, finely chopped
- 1/4 cup olive oil
- 1 cup whole wheat flour
- 3 - 3 1/4 cups white bread flour
- Combine your warm water, yeast and sugar and let the yeast proof. It will turn foamy when it is ready, in about 5 minutes.
- Add the rest of the ingredients and combine until you have a smooth dough using your stand mixer or by hand. Once it is smooth, knead for an additional 5 minutes.
- Put the dough into a lightly oiled bowl and cover. Leave the bowl sitting at room temperature for 30 minutes.
- Pre-heat your griddle over a medium-high flame. You will be cooking your flatbread on a dry griddle and you want it to be hot and ready to go before you begin rolling out your divided dough.
- Divide your dough into 12 equal pieces. On a lightly floured surface roll one or two pieces out into a rough circle about 5-6 inches. Remove any excess flour from the completed round. I work in batches of two - roll out 2 circles, pop them on my hot griddle, roll out 2 more and have them ready and waiting. Just roll out as many as will fit on your griddle and leave the rest to wait their turn.
- Cook your dough on the dry griddle, turning it once it starts to brown. Put completed flatbreads into a waiting tea towel.
- Serve warm or fully cooled, these are tasty either way.
Prep Time: 00:20
Cook time: 00:05
Total carbs: 34