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1
Lightly spoon whole wheat flour into a dry measuring cup.
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2
Level with a knife.
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3
Combine whole wheat flour, 1/4 cup water, and yeast in a bowl.
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4
Let stand for 10 minutes.
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5
Lightly spoon all-purpose flour into dry measuring cups.
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6
Level with a knife.
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7
Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl.
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8
Add yeast mixture.
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9
Stir until a dough forms.
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10
Turn dough out onto a lightly floured surface.
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11
Knead until smooth and elastic, about 10 minutes.
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12
Add enough of remaining 1/4 cup all-purpose flour, one tablespoon at a time, to prevent the dough from sticking to your hands (Dough will, however, feel sticky).
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13
Place dough in a large bowl coated with cooking spray, turning to coat top.
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14
Cover and let rise in warm place (85 F), free from drafts, for one hour or until doubled in size.
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15
(Gently press fingers into dough.
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16
If indentation remains, dough has risen enough.
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17
).
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18
Preheat oven to 450.
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19
Punch dough down.
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20
Cover and let rest for 5 minutes.
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21
Divide dough in half.
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22
Roll each half into a 9-inch circle on a lightly floured surface.
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23
Place on baking sheets sprinkled with cornmeal.
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24
Lightly coat dough with cooking spray.
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25
Sprinkle dough evenly with sliced garlic.
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26
Press garlic into dough using fingertips.
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27
Bake at 450 for 10 minutes or until crisp and garlic begins to brown.
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28
Remove flatbreads from oven.
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29
Cool on wire rack.
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30
Serve and enjoy!
