Recipe courtesy of Samuel Fromartz
Emmer Flatbread
- Level: Easy
- Yield: 12 flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 137
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 134
- Total: 6 hr 15 min
- Prep: 30 min
- Inactive: 5 hr
- Cook: 45 min
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
Special equipment:
Bowl Plastic wrap Plastic dough scraper l0-inch cast-iron skillet Rolling pin Spatula (optional)- 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.