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1
To Mix:.
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NOTE:.
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If using regular yeast, dissolve yeast in 1/4 cup of the water and set aside until dissolves and is foamy, about 10 minuts.
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Instant yeast is just mixed in with the dry ingredients.
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In a large bowl mix together the flours, yeast and salt.
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Make a well in the center of the flour mixture and pour in 1 cup of the water, honey and olive oil.
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Mix -- it will be a shaggy mess!
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8
If necessary add an additional 1/4 cup of water.
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With hands, knead in bowl until you've incoporated all the flour mixture.
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Cover and allow to rest for 10 minutes.
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11
After 10 minutes continue kneading a few minutes more until the dough becomes smooth and satiny.
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12
Place the dough in a clean mixing bowl that has been coated with oil, turning it over so that the top is oiled.
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Cover with plastic and and place in a warm, draft-free place until doubled in size, about one hour.
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14
To Shape:.
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Turn the dough onto a lightly floured surface and divide into four pieces.
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Gently shape each pience into a flattened round about 5 inches across.
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Place on parchment paper, cover with a towel until doubled, about 45 minutes.
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18
Place baking stone or baking sheet in oven and preheat to 375 degrees.
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Once bread has doubled in size press your fingertips into the dough to form dimples.
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Brush tops with olive oil and sprinkle with topping of choice.
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Slide the breads onto baking stone or baking sheets.
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Bake 20-25 minutes or until flatbreads are golden brown and sound hollow when tapped on the bottom.
