If you’ve ever—or even never—thought about making bread, this is a great place to start. This flatbread is very versatile, and in addition to grilling it as I’ve done here, it can also be cooked in a heavy skillet on the stovetop, under the broiler, or in a preheated 500°F. oven on a pizza stone. Whatever the method, flatbreads only take a couple of minutes to cook. Also note that the dough can be refrigerated after the first rise and baked the next day. The seasoning may be varied according to your tastes and menu. Try adding minced fresh herbs to the dough while kneading. Some cracked black pepper would also be great for a little added zip. Following are some other ideas for these flatbreads.
Combine the Yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it in a lightly oiled bowl, turning the dough over to coat it completely with oil. Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in size, about 1 hour. Punch the dough down (deflate it by pushing it down with your fists), cover the bowl again, and let it rise a second time until doubled, about 45 minutes.
Prepare a hot charcoal fire or preheat a gas or stovetop grill. Turn the risen dough out onto a work surface and divide it into
© 2004 John Ash. All rights reserved.