Whole Wheat Flatbread
- 1 tsp agave syrup or honey
- 1 ½ cup water, room temperature
- 1 Tbsp yeast
- 1 ½ cups all-purpose flour
- 2 cups whole wheat flour
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 Tbsp grated Parmesan cheese
- Salt and pepper, to taste
Calories
Ingredients
- Combine agave syrup water and yeast. Let sit 5 minutes until yeast starts to bloom.
- Add flours olive oil and salt. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1 – 2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise 1 hour or until doubled in size.
- Punch down dough and portion into 3 ounce balls. Spray a parchment lined sheet pan with non-stick pan spray. Place balls evenly spaced on sheet pan. Cover with parchment. Let sit in refrigerator until ready to cook. 15 minutes prior to cooking remove the dough from the refrigerator and let it come to room temperature.
- Preheat oven to 500°F if using pizza stone or baking tiles, place on lowest rack in the oven. If not, place sheet pan on lowest rack in the oven.
- On lightly floured surface pat out dough evenly with fingers to form a circle, being careful to keep hands flat to prevent poking holes in dough. The circle will be approximately 6”.
- Sprinkle dough with cheese and season with salt and pepper. Place on hot tiles or pizza stone. Bake until just puffed and slightly browned approximately 5 minutes.
- Serve with salad on top or use as flatbread for a sandwich.
Notes
- Culinary Notes:
- The dough will be slightly wet but should easily leave the bowl.
- Do not add salt directly into yeast mixture. Place salt on top of the flours. Salt will kill the yeast and prevent it from rising.
- Variations:
- Preheat the grill. Lay pizza dough on grill, cook to mark, flip and finish cooking on other side.
- Replace agave syrup with sugar or honey.