Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
36 minutes |
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Total Time
51 minutes |
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Ingredients
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 2/3 cups water, room temperature
- 1/2 cup milk, room temperature
- 1 tbsp olive canola or vegetable oil
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
Directions
- In a large bowl mix together the dry ingredients: flours, yeast, sugar and salt
- Add in wet ingredients and stir, once too thick to use a utensil continue with your hands until all ingredients are incorporated into a ball of dough
- The dough should be soft and stretchy but still solid enough to pull away form the sides of the bowl and stay together in a ball
- Knead dough on a floured surface for 5 minutes
- Grease dough ball by coating with a small amount of butter, set back into bowl, cover with plastic wrap and leave aside to rise for 1 hour
- Dough rises better in warmer and drier places so I usually place mine high, on a shelf or the fridge
- Once risen, divide dough into six and reshape sections into circular balls
- Heat a frying pan, griddle, or skillet to a medium heat
- Roll dough out, one ball at a time right before cooking, to a diameter of 7-8 inches
- Cook flatbread on each side for 2-3 minutes, skillet should be hot enough that after 2-3 minutes each side achieved slight browning and flatbread has begun to puff up slightly
- After each flatbread is done cooking, set in a pile inside a folded tea towel to keep them warm and to stop them from drying out right away
Notes
- If your pan is too hot or too cold you will end up with flatbread that is fairly stiff; if your cook time for each side varies from 2-3 minutes at all, readjust your heat
- Use as a pita bread for dipping, as the base for a flatbread pizza, as a wrap for greek souvlaki, or in place on naan bread when cooking Indian at home