Flaxseed Flatbreads ( I really love this bread, hope you guys do too)

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Flaxseed Flatbreads

 

1/2 teaspoon sugar

1 package active dry yeast

1/4 cup whole flaxseeds

1 cup whole wheat flour

2 tablespoons olive oil

2 tablespoons low-fat plain yogurt

1 1/2 teaspoons salt

all-purpose flour as needed

semolina or cornmeal for dusting

 

Glaze and Topping;

1 egg

1 tablespoon water

2 teaspoons whole flaxseeds

 

In large mixing bowl, mix 1 cup lukewarm water and

sugar. Sprinkle in yeast and let stand until foamy, 10

minutes.

Meanwhile, in spice grinder or blender, coarsely grind

1/4 cup flaxseeds.

With wooden spoon, gradually beat whole wheat flour

into yeast mixture; beat about 2 minutes. Stir in

ground flaxseeds, oil, yogurt and salt. Gradually beat

in just enough all-purpose flour until dough is too

stiff to stir.

Turn dough out onto lightly floured surface and knead,

adding just enough flour to prevent sticking, until

smooth and elastic, 5 to 10 minutes. (You can mix and

knead dough in stand-up mixer fitted with paddle

attachment, then dough hook.)

Place dough in lightly oiled large bowl and turn to

coat. Cover with plastic wrap and let rise at room

temperature until doubled in size, 1 1/2 to 2 hours.

Place baking stone or inverted baking sheet in oven to

heat. Preheat oven to 500 degrees. (Heat baking stone

for 25 minutes before baking; heat baking sheet for 10

minutes.)

Punch dough down. Turn out onto lightly floured

surface and knead a few times. Divide dough into 2

pieces. Cover with plastic wrap and let rest about 20

minutes.

Dust pizza peel or large metal spatula with cornmeal.

In small bowl, combine egg and 1 tablespoon water;

stir briskly with fork. Use your hands to press one

piece of dough into an oval, then continue to stretch

and press it into 10- by 7-inch oval, slightly less

than 1/2-inch thick. Place oval on pizza peel. Brush

top with egg glaze. Dip your fingertips in egg glaze

and press them into dough to form dimples all over

flatbread. Sprinkle with 2 teaspoons whole flaxseeds.

Working quickly, open oven door, hold pizza peel at

slight angle and tip end toward back of the baking

stone. Give pizza peel a quick jerk, letting flatbread

slide onto baking stone. Quickly close oven door and

bake flatbread until lightly browned and puffed, 11 to

12 minutes. Immediately wrap baked flatbread in

kitchen towel to keep it soft and warm. Repeat with

remaining dough and flaxseed topping.

Serves 8.

 

 

 

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