Sprouted Wheat Flatbread
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Serves: 6 (7-inch) flatbreads
These flatbreads are so easy to make: Just mix the dough, roll it out and cook it in a hot pan for a minute or two. You can use them as wraps, in place of tortillas or in place of chapati. This recipe is reprinted in partnership with King Arthur Flour, check out their guide to sprouted wheat flour here. It's filled with tons of tips and inspiration. Next on my list to try is their Vanilla Chai Bars.
  1. In a medium bowl, whisk together the flour and salt. Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
  2. Flour your work surface, and then knead the dough until it's smooth, about 1 minute.
  3. Divide the dough into 6 pieces and shape them each into a ball. Cover the dough balls and allow them to rest for about 15 minutes.
  4. Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
  5. Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.
  6. Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom. Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden. Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
Recipe by Nourished Kitchen at http://nourishedkitchen.com/sprouted-wheat-flatbread/