Sprouted Wheat Flatbread Dough
This recipe was adapted from Peter Reinhart’s Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Technique (Ten Speed Press, 2014).
Makes 5 individual cr...
Melissa Bess Reed, who can’t have gluten for medical reasons, has experimented with gluten-free recipes for over 15 years. She suggests using King Arthur or Bob’s Red Mill gluten-free flour for this flatbread recipe.
Ingredients
SERVINGS: 1 large or 2 small flatbread
- 1 cup warm water
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon olive oil, plus some as needed
- 2½ cups all-purpose gluten-free flour
- Shortening, as needed (butter or olive oil can be used instead)
Preparation
In a large bowl, dissolve yeast in warm water (about 110°). Mix in salt, olive oil and 2 cups of gluten-free flour with a wooden spoon. Use hands to knead last ½ cup gluten-free flour into mixture and form a ball of dough. Lightly coat ball with shortening. Return to bowl and cover with a sheet of parchment paper or a clean kitchen towel. Let rise until dough has doubled in size, about 45 to 60 minutes.
Preheat oven to 400°. Prepare a baking sheet with a layer of olive oil. Punch down dough (it gets sticky so put a little olive oil on your hands for this step) and remove from bowl. If making 2 small flatbread, divide dough into 2 pieces. Put 1 piece on baking sheet and flatten with tips of fingers. Repeat with second piece.
Drizzle or rub a little olive oil on top of dough.
Place in preheated oven and bake for 12 to 15 minutes. Remove from oven and add toppings. Return to oven and bake until crust is golden.
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