Hayden’s Favorite Flat Breads

I first made these flat breads about a year ago. I had a few hours to spare and felt like trying something new. This was a BIG mistake. I now HAVE TO make them for any meal you could possibly eat a flat bread on or with because Hayden likes them so much. Yeah, they’re pretty good. If you make these flat breads and find yourself in a similar situation, don’t say you weren’t warned. Proceed with caution.

Makes 6-8 flat breads

2 1/2 tsp instant yeast
1 tsp salt
1 tsp sugar
1 tbsp olive oil
1 cup warm water
2/3 cup whole wheat flour
2 cups all-purpose flour

Method

Combine yeast, salt, sugar, olive oil, warm water and whole wheat flour in a medium bowl. Mix with a spoon until combined.
Add in your all-purpose flour and mix until it comes together in a shaggy dough ball.
Turn out onto a lightly floured surface and kneed for 10 minutes or until smooth and elastic.
Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and set in a warm dry place to rise for 1 hour.
Punch down the dough and roll out on a lightly floured work surface. Cut the dough into 6-8 even pieces. Roll pieces into a ball and set aside to rise under a cloth for 15 minutes.
Preheat your oven to 500ºF. Place your baking stone in the top half of your oven. *If you do not have a baking stone you can use a heavy cast iron pan or a heavy cookie sheet.
After the dough has rested for 15 minutes roll out into disks, no more than 1/4 of an inch thick. Let rise under a cloth for a final 20 minutes.
Once flat breads have risen and oven is hot, carefully place them topside down on the hot baking stone.
Let them bake for 2-4 minutes, or until they are cooked through and golden on he edges. Repeat with remaining breads.
Transfer into a cloth lined bowl, serve immediately.