-
1
In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water. Let it sit 5 minutes until foamy.
-
2
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil. Stir until just combined.
-
3
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough. Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
-
4
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
-
5
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat. Punch down risen dough and divide into 8 equal pieces. Shape each piece into a ball and place on a lightly floured surface. Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
-
6
Working with 1 piece of dough at a time, roll out dough into an 1/8-inch thick circle, about 7 to 8 inches long. Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy. Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
-
7
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
-
8
Serve the flatbreads immediately, or reheat them as needed to make them soft again. Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
-
9
Recipe adapted from Mel's Kitchen Cafe.
