Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Baking steel for superior heat transfer — pizza, artisan bread
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Julia Child's baking companion — master bakers teach technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Baking steel for superior heat transfer — pizza, artisan bread
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Julia Child's baking companion — master bakers teach technique
You're reading one of recipes available free. Full library with Gastronome.
Put the flour, yeast, salt, flax meal, sesame seeds, and olive oil in the bowl of your food processor fitted with the dough blade. Pulse several times until all the ingredients are evenly distributed. With the food processor running, add the water in a slow stream, as fast as the flour can absorb it. Continue processing until the dough is smooth, or relatively so. It will be bumpy from the additions, but the dough itself should be smooth and tacky rather than sticky, and it should be elastic. Form the dough into a ball, drizzle it with a bit of olive oil to coat the surface, and put the dough into a bowl. cover the bowl with plastic wrap and set aside until doubled, about 45 minutes. Flour your work surface lightly. Remove the dough from the bowl and knead it briefly, then divide it into 8 pieces. Form each piece into a ball, then flatten the ball into a disk shape. Heat a heavy pan - case iron is ideal - on medium heat. Roll your first disk to about 6 inches in diameter. Place it in the pan and cook on the first side until it begins to brown on the bottom and it begins to bubble and puff, about 1-2 minutes. Turn the flatbread over and cook on the second side for another 30-60 seconds until it browns a bit on the second side. It's fine it it's spotty from cooking on the "bubbles." Sometimes you'll have a lot of smaller bubbles, and sometimes the bubbles will combine and the whole flatbread will puff like a balloon. As each flatbread is done, stack them and cover them with a clean kitchen towel to keep them warm as you cook the rest. Serve warm, or cool them and serve at room temperature.