Non

This rustic whole wheat flatbread is a delightful fusion of simplicity and robust flavor. Featuring a blend of unbleached and whole wheat flours, the dough develops a hearty texture that holds up beautifully to toppings. The addition of minced onion and garlic provides a savory, aromatic punch that complements the natural nuttiness of the wheat. Baked at high heat on a hot baking sheet, these breads achieve a perfect light golden crust while remaining tender inside. They are incredibly versatile, serving as an excellent side for soups and stews, a base for spreads, or a healthy snack. The recipe is entirely vegan and relies on common pantry staples, making it an accessible yet impressive addition to any international-inspired meal.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 1342.6

Dietary: Vegetarian

Description

This rustic whole wheat flatbread is a delightful fusion of simplicity and robust flavor. Featuring a blend of unbleached and whole wheat flours, the dough develops a hearty texture that holds up beautifully to toppings. The addition of minced onion and garlic provides a savory, aromatic punch that complements the natural nuttiness of the wheat. Baked at high heat on a hot baking sheet, these breads achieve a perfect light golden crust while remaining tender inside. They are incredibly versatile, serving as an excellent side for soups and stews, a base for spreads, or a healthy snack. The recipe is entirely vegan and relies on common pantry staples, making it an accessible yet impressive addition to any international-inspired meal.

Ingredients

2 1/2 cup ;Water, lukewarm
1 package Yeast, dry
1 1/2 teaspoon Sugar
1 teaspoon Oil
3/4 teaspoon Salt
4 cup Flour, unbleached
2 cup Flour, whole wheat
1/2 cup Onion; minced
1 teaspoon Garlic; minced

Directions

1
In a large bowl, combine 1/2 cup of the lukewarm water, the dry yeast, and sugar. Let stand until foamy, about 5 minutes.
2
Add the remaining water, oil, and salt to the yeast mixture.
3
Gradually add four cups of the unbleached flour and all of the whole wheat flour, one cup at a time, mixing well after each addition with a wooden spoon.
4
Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining unbleached flour to prevent sticking.
5
Shape the dough into a ball, place in a buttered bowl, and turn to coat.
6
Cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
7
Divide the dough into eight pieces and shape each piece into a ball.
8
On a floured surface with a floured rolling pin, roll out each ball into a round about seven inches in diameter.
9
With a pastry brush, brush each round with cold water.
10
Cover with a towel and let stand 30 minutes.
11
Meanwhile, preheat the oven to 500 F (260C).
12
Place a heavy-duty baking sheet in the oven to heat for 15 minutes.
13
Wet your hands in cold water and make an indentation in the center of each dough round about two inches in diameter.
14
With a fork, prick all over the indentation in a circular fashion.
15
Sprinkle with the minced onion and garlic.
16
Carefully remove the baking sheet from the oven.
17
Sprinkle the rounds lightly with cold water and place them on the hot baking sheet.
18
Bake in the lowest part of the oven until the breads are light golden and baked through, 12 to 15 minutes.
19
Remove from the oven, wrap in a clean, damp kitchen towel, and let rest for 10 minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1342.6kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 3664.9mg153%
Total Carbohydrate 278.7g93%
Dietary Fiber 10.3g42%
Sugars 4.2g
Protein 36.4g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The high oven temperature (500F) is crucial for achieving the right texture; do not reduce it. Ensure your baking sheet is heavy-duty to withstand the heat.

Wrapping the baked breads in a damp towel helps keep them soft and chewy. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

You can substitute the minced onion and garlic with other herbs like rosemary, thyme, or sesame seeds for different flavor profiles.

Keywords: bread, flatbread, whole wheat, vegan, garlic, onion, baking, yeast, homemade, dough, healthy, side dish, rustic, international, carbs, comfort food, quick bread, artisan, gluten, fiber

Read it online: https://www.chefs-mate.com/recipe/non/