Grilled Herb Flatbread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 1⁄4 Cup (36 tbs) (About 110 Degrees Fahrenheit)|
|Whole wheat flour||1 2⁄3 Cup (26.67 tbs)|
|Regular salt||1 Teaspoon|
|Olive oil||1 Cup (16 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Chopped fresh basil/1/4 cup dry basil||1 Cup (16 tbs)|
|Chopped fresh oregano/2 tablespoons dry oregano||3⁄4 Cup (12 tbs)|
|Minced italian parsley||3⁄4 Cup (12 tbs)|
|Coarse salt/Regular salt||To Taste|
In a large bowl, sprinkle yeast over 1% cups of the warm water; let stand until foamy (about 5 minutes).
Stir in whole wheat flour.
Cover with plastic wrap and let stand at room temperature for at least 4 hours or until next day.
(If desired, skip the standing time; bread will have a slightly milder flavor.) Mix remaining 2/3 cup warm water, the 1 teaspoon regular salt, and 3 tablespoons of the oil into yeast mixture.
If using an electric mixer without a dough hook, add 1 1/2 cups of the all-purpose flour and mix slowly until ingredients are moistened.
Then beat on high speed until dough is stretchy (about 2 minutes).
Add 3 cups more all-purpose flour and stir with a heavy spoon until well moistened.
Scrape dough onto a floured board and knead until smooth and springy (about 10 minutes), adding more flour as needed to prevent sticking.
Place dough in a greased bowl; turn to coat.