Whole Wheat Flat Bread

I am surrounded by Carbivores.  Don't get me wrong, I like bread as much as any living, breathing person.  But it's not something I hope for, look for, at practically every meal.  I didn't grow up seeing bread on the table all the time so it truly doesn't occur to me to have something for my own table.

Rob, bless him, does not make an issue AT ALL about the lack of carbs.  But I know he'd really love to see bread at the table more; it's comforting for him.  Also, what four-year-old doesn't want Mama to serve more bread with dinner?

When I do actually think to make something, one of the problems I run into is one I'm all too familiar with: BOREDOM!  I mean, how many times can I have our breadmaker spit out white bread, wheat bread, or oatmeal bread to complement the meal?  Cornbread only goes so far.  Tortillas pair with only certain things (in my mind).  And, much as I love them, brown & serve rolls can get old.

*sigh*

Thank God for bloggers like Joy.

Whole Wheat Flat Bread
Recipe from Joy the Baker


3/4 cup warm water, about 95 degrees [Don't freak out on me; more on the temp below]
1 package (about 2 1/2 tsp) active dry yeast
1/2 tsp granulated sugar
1 3/4 cup whole wheat flour
2 tbsp uncooked old fashioned oats
1 tsp salt
1/2 tsp coarse ground black pepper
1 tsp olive oil

1.  In a small bowl, whisk together 1/4 cup warm water, yeast and sugar.  How do you know it's around 95 degrees without a thermometer?  Stick your finger in it.  No, seriously.  If it's warm but you're not getting that "this is waaay too hot" tingly sensation, you're fine.  Set aside for 5 minutes.  The mixture will grow and foam and that’s how you know the yeast is active and alive.

Kinda looks like beer

2.  In a medium bowl, whisk together flour, oats, salt and pepper.  Create a well in the center of the dry ingredients and add the yeast mixture.  Add the remaining 1/2 cup of water.  Bring mixture together with a fork, until all of the flour bits are moistened, and the dough is shaggy.  Dump out onto a lightly floured work surface and knead a few times to bring together.

Nope, it's not too dry.  I promise.

3.  Coat the medium bowl with a teaspoon of olive oil and place dough ball in bowl.  Cover with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 hour.  Dough will double in size.

Shiny, lovely dough

4.  When dough has rested and risen, dump out onto a lightly floured work surface and knead for a few turns.  Use a knife to divide the dough in half, then divide each half into six equal pieces.  Heat a non stick pan over medium heat.

"Roar!"

5.  On a lightly floured work surface, roll out each dough piece into a roughly 4 to 5-inch circle.  Place dough round in the ungreased, hot pan.  Cook on one side for 1 to 2 minutes, until browned on the bottom and slightly puffed.  Flip and cook for another 1 or 2 minutes.  Remove from pan and serve warm with whatever floats your boat.

FYI: You can totally cook these while holding a fussy baby

The bread can also be cooled and refrigerated for up to three days.  If you wait to eat them, reheat the flat breads in a warm skillet before serving.

These make a lovely, fresh complement to dinners, but don't stop there!  Smear on a little cream cheese and jam and you have breakfast-on-the-go.  I like to tear mine up to scoop out garlicky bean dip too.  Mmmmmm....

And oh yeah, in case you're thinking that yeast bread is too intimidating, you're too busy, there's no way you could make these.  YES YOU CAN.  I've made this recipe twice now, both times while managing a fussy 3 month-old.  The dough comes together in 10 minutes and then you get to leave it alone for an hour!  Sure, rolling them out requires both hands but after that, you can totally get away with this one-handed.  If I can make these while telling my baby he really should have listened to me and taken a nap earlier, you can absolutely pull this off.