So I had this brilliant idea that instead of making a special separate trip to the only grocery store that sells nice healthy wraps, I’d make my own flat bread from scratch to put use for my sandwiches this week. I wanted the dough to be full of fiber but also nice and herby because herb breads are tasty tasty. So I made up my own recipe based on a basic whole wheat pizza crust recipe.
- 1 cup Water
- 2 tbs Olive oil
- 1 tsp Sugar
- 2 cups Whole wheat flour
- ½ cup Unbleached white flour
- ½ cup Ground Flax seed
- 3 tsp Yeast
- 1 tsp Garlic salt
- 1 tbs Fresh thyme
- 2 tbs Fresh basil
- 2 tbs Fresh oregano
- Put all these ingredients into a bread machine in the order listed.
- Set bread machine on “Dough” setting. Start and wait.
- When dough cycle is complete, flour a surface for rolling out the dough.
- Divide the dough into 4-6 pieces.
- Roll out each piece.
- Baste both sides with olive oil and place on a baking sheet lined with parchment.
- Bake at 425 degrees for 10 minutes.
- Flip over and bake for 10 minutes more.
- Let cool and then place in ziptop bag with wax paper separating each flat bread.
Changes for next time? I like the fact that the flax seed makes the dough have more fiber but it also gives it a particular “after-taste” that just is a little much. So next time I either need to
- use less ground flax seed
- use more sweetener to cover the flax after-taste
I also need to make sure I divide the dough into 6 pieces and then roll out the flat breads. This batch were larger than I wanted. Dividing the dough into 6 pieces instead of 4 will make the flat breads thinner and smaller but easier to use for sandwiches.