Emmer Flatbread

The hardest part about this recipe is getting hold of emmer flour, which is pretty rare and can be pricey. (If it's unavailable, you can[ use whole wheat.) But if you do find it, dive in. I tried this recipe with 100 percent emmer flour, but found the taste too assertive, so I mixed it with an equal portion of whole wheat flour. (If you want a milder version, mix the emmer with white flour, but cut back on the water slightly.) Although the recipe calls for the dough to sit for as long as 8 hours, you can use it far sooner, though the flecks of bran may be more noticeable.]

Total Time:
6 hr 15 min
Prep:
30 min
Inactive:
5 hr
Cook:
45 min

Yield:
12 flatbreads
Level:
Easy

Ingredients
  • Tools:
  • Bowl
  • Plastic wrap
  • Plastic dough scraper
  • l0-inch cast-iron skillet
  • Rolling pin
  • Spatula (optional)
  • Flatbread Ingredients:
  • 200 grams whole-wheat flour, plus more for the work surface
  • 200 grams emmer wheat flour (if unavailable, use whole wheat)
  • 265 grams water
  • 2 tablespoons vegetable or olive oil, plus more for the bowl
  • 7 grams salt
Directions
Morning:
  • Combine the flours, water, oil, and salt in a bowl until they come together into a mass. Cover and let sit at room temperature for 20 to 30 minutes while the flour absorbs the water.

  • Transfer the dough to a lightly floured work surface and knead for about 5 minutes by pushing down on and spreading the dough and then folding it over on itself. It should be smooth and elastic. Form it into a ball and place it in a clean, oiled bowl. Cover with plastic wrap and let the dough rest for 4 to 8 hours.

  • Afternoon or Evening:

  • About 45 minutes before you want to bake, spread out the dough on a lightly floured counter, cut the dough in half with a dough scraper, and roll it into 2 logs. Cut each log into 6 pieces. You should have 12 pieces of dough that weigh about 55 grams each; evenly distribute any leftover dough.

  • Shape each piece into a ball. Let the balls rest for 30 minutes at room temperature under plastic wrap.

  • Place a cast-iron skillet over medium-high heat and let it heat up for several minutes.

  • Meanwhile, liberally flour a work surface. Flatten a dough ball and dust it lightly with flour, then use a floured rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even. If it resists, let it rest for a few minutes and continue rolling again. Cover the disk with a towel. Repeat with the remaining dough.

  • When the skillet starts smoking, gently lift a disk of dough. Place it in the skillet, cook it for about 30 seconds, and then turn it over with your fingers or a spatula for another 30 seconds. Remove the skillet from the flame and, holding the flatbread by its edge, put it directly on the fire. Keep moving it in a circle so that it doesn't burn, then turn over and repeat. The bread should be blistered and dark in spots.

  • Remove the flatbread and cover it with a towel or aluminum foil to keep it from forming a crust. (Dot it with butter and fold it in half if you like.) Repeat with the remaining disks of dough.

  • Serve warm. These can be made in advance and stored in a resealable plastic container on the counter for a couple of days. But they are best eaten fresh.


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