Categories: breads, small breads

Ingredients

• 4 1/2 cups / 1 lb. 6.5 oz / 640 g White Whole Wheat Flour

• 1 3/4 teaspoons salt

• 1 teaspoon instant yeast / active dry yeast
• 1 cup / 5 oz / 140g seeds (I use equal parts chopped pepitas, sunflower & poppy seeds)
• 1 1/2 tablespoons mustard seeds, toasted and crushed

• 1/4 cup / 60ml extra-virgin olive oil

• 2 cups / 475 ml water, ice cold
• semolina flour or cornmeal for dusting baking sheet

Directions

1. Stir together the flour, salt, yeast, and seeds in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is absorbed. Switch to the dough hook and mix on medium speed for 7 minutes or so, or as long as it takes to create a smooth, sticky dough. As you are mixing, the dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks a bit like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

2. Transfer the dough to a floured counter top. Cut it into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.



3. When you are ready to make flatbread (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the bread. Keep them in a warm place, covered, so they don’t dry out. 



4. At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you don’t have a baking stone, you can use a sheet pan, but do not preheat the pan.

 Generously dust a peel or a sheet pan with a bit of semolina flour or cornmeal and get ready to shape your dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin it out. You can pull it as much or as little as you like. The dough in the lead image was pulled about 6-7-inches, and the one further down the page was pulled paper thin. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don’t want it to stick to the pan).

5. Add your toppings if you are using toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored – I start checking on it after 7 minutes or so, but it can take quite a bit longer depending on how thick or not thick you’ve pulled it. Remove from the oven.



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