These puffy flatbreads are wonderful for dipping, wrapping around fillings, or as a base for individual pizzas.
1 ½ cups (375 mL) whole barley flour
1 ½ cups (375 mL) all-purpose flour
2 ½ tsp (12 mL) instant yeast (1 pkg/8 g)
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) liquid honey
1 ½ cups (375 mL) warm water
Additional flour for rolling
Additional oil for brushing
Dried herbs and salt for sprinkling, if desired
In a large mixing bowl, combine whole barley flour, all purpose flour and yeast. In a measuring cup, whisk oil, honey and water. Pour liquid into the flour yeast mixture and stir until blended and dough pulls away from the sides of the bowl.
Remove dough to a lightly floured surface. It will be slightly sticky. Knead, adding a little flour if necessary, for 10 minutes, until the dough is soft, smooth and elastic.
Return dough to the mixing bowl and brush lightly with a little oil. Cover with plastic wrap or a damp cloth for 90 minutes, until dough has doubled in volume.
Preheat oven to 450°F (220°C). Heat a baking stone or an upside down cookie sheet while you roll out the flatbreads.
Punch dough down and form into a disk, about 8 inches (20 cm) in diameter. Cut into six even pieces. On a lightly floured surface, roll out pieces into 8-inch (20 cm) rounds, approximately ¼ inch (1 cm) thick.
Carefully open the oven door and with a spatula place one round in the centre of the baking stone or upside down cookie sheet. Bake until puffed and surface is dry, about 4 minutes. Remove to a cooling rack and repeat with remaining dough.
If desired, brush warm flatbreads with a little canola oil, sprinkle with dried herbs and salt.
These are best eaten immediately or they can be stored for one week in a re-sealable plastic bag and reheated before serving. Flatbreads can be frozen for up to one month.
Makes 6 flatbreads.
Nutritional Information (per flatbread):
Protein: 4 g
Carbohydrate: 49 g
Fibre: 1 g
Sugars: 3 g
Fat: 10 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 4 mg
Potassium: 55 mg