|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 9g||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flatbread is a simple yeast dough similar to pizza but without a heavy topping. Serve it with soup, salad, pasta, or as finger food with cocktails.
- 1 1/4 cups water (105 F to 115 F)
- 1 tablespoon honey
- 1 package active dry yeast (1/4 ounce)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons rosemary
- 1 cup whole wheat flour
- 3 cups all-purpose flour (or as needed)
- Garlic Topping:
- 3 tablespoons olive oil
- 1 tablespoon garlic (minced)
- 1 teaspoon fennel seeds
- Optional: Extra-virgin olive oil, for drizzling
In a large bowl, mix the water and honey until the honey has dissolved.
Sprinkle the yeast over the liquid and let stand for about five minutes, until foamy.
Stir in the olive oil, salt, and rosemary.
Beat in the whole wheat flour and enough of the all-purpose flour to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes or until smooth and elastic.
Put the dough in a large oiled bowl, turning to coat.
Cover with plastic wrap and let rise in a warm, draft-free place for about one hour or until doubled in volume.
Punch down the dough and knead lightly.
Let rest for five minutes.
Divide the dough into two equal pieces.
Lightly grease two baking sheets.
Put one piece of dough onto each of the prepared baking sheets.
Using a rolling pin or the palms of your hands, flatten each piece to form an oval disk approximately 12 x 10 inches.
Make four or five indentations with a thumb in the dough.
Make the Topping
In a small bowl, mix the oil and garlic.
Brush the mixture over the two ovals.
Sprinkle each oval with 1/2 teaspoon fennel seeds.
Let stand until the dough looks puffy, about 20 minutes.
Meanwhile, heat the oven to 425 F.
Bake the flatbreads for 15 to 18 minutes or until they are nicely golden brown (rotate the baking sheets halfway through the baking time so the baking will be even).
Transfer the flatbreads to a cutting board.
Cut into wedges to serve warm.
Drizzle with a little olive oil, if desired.
- To freeze the dough ahead: Prepare the dough and let rise once as directed. Punch down the dough, place in an airtight plastic bag, and freeze for up to one month. Thaw in the refrigerator. Proceed with the recipe from dividing the dough in step 10.