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Pumpkin Seed Flatbread / Pita
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Wet Ingredients:
1/4 Ounce Active Dry Yeast, one packet
1 3/4 Cup Water, 105 degrees
1 Tbs. Agave Nectar
1 tsp. Salt
1/4 Cup Olive Oil
| Dry Ingredients:
2 Cups Whole Wheat Flour, albino
2 Cups Whole Wheat Graham Flour
1/4 Cup Cornmeal, coarse grind
1/4 Cup Flax Seed
Garnish:
1/2 Cup Pumpkin Seeds, unsalted
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Heat Oven To 425°
Place wet ingredients into mixing bowl.
Use an electric mixer with a dough hook, if you have one.
Mix a few times by hand just to blend.
Leave ingredients in the bowl for about 5 minutes allowing the yeast to activate.
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Gather and measure all dry ingredients.
Leave pumpkin seeds off to the side for later.
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For Your Information:
Graham flour can be found in the bulk bins.
It also comes packaged from a number of different grain companies.
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Place dry ingredients, minus pumpkin seeds, into the bowl with the wet ingredients.
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Using the dough hook, run the mixer for 7 minutes on low speed.
You will need to stop the mixer every couple of minutes to press dough together with your hands.
This step is to help the dough hook grab on to the dough.
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Remove dough from the mixer.
Roll dough into a round ball.
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Brush a small amount of oil over the bottom of the mixing bowl.
Brush a very small amount of oil over the dough.
Place dough ball back into the bowl.
Cover bowl with a towel or plastic wrap.
Allow the dough to rise in the bowl for half an hour.
Dough will double in size.
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After dough has risen:
Remove dough from the bowl.
Cut the dough in half and then in half again.
You will now have 4 equal size pieces.
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Cut each piece of dough into 3 equal size pieces.
You will now have 12 pieces of dough.
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Roll each piece of dough into a small ball.
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Cover the dough balls with a dish towel or a sheet of plastic wrap.
Allow the dough to rise for half an hour.
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Place a tablespoon of pumpkin seeds onto a clean flat service, such as a large cutting board or a clean counter top.
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Pick up a dough ball.
You will notice that the top of the ball is somewhat dry and the bottom is somewhat moist.
Using the bottom of the ball, press the dough into the pumpkin seeds.
The seeds will stick to the dough.
Use the palm of your hand to flatten the dough and press the seeds into the bottom side.
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Sprinkle a pinch of flour over the dough disk.
Flip the disk over and sprinkle another pinch of flour over the seed side.
Sprinkle another small pinch over the counter.
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Use a rolling pin to roll the dough into a circle, about 6 inches across.
Rolling the dough thin will produce a flatbread style product while rolling it a little thicker will produce a pita style product.
The choice is yours.
You may want to try it both ways.
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Roll out all of the dough.
You can do half at a time if you like.
Make sure to let the flatbread rise for another 5 minutes or more before baking.
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Place a pizza stone or a sheet pan into the oven.
Let the stone heat as the oven heats.
Place the flatbread directly onto the stone.
You can use your hands to carefully lay it on the stone.
Bake for exactly 2 minutes and flip it over.
Bake for another 2 minutes and it is done.
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If you have more experience around the oven, you can bake three at a time.
Just be careful not to burn your fingers.
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New Taste Thinking:
After the flatbread has cooled place all unused pieces into a bag or container.
Cover and freeze until needed.
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For a quick breakfast, cut a frozen piece in half and toast.
Cover with any kind of nut butter and enjoy.
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