Quick Whole Wheat Flatbread

To make the Dough: Sift together the flour, salt, and spices into a mixing bowl.   Add the 3/4 cup of water.   Use a fork or whisk to start mixing.   Use your hands to continue combining the water and flour.   Once the two are incorporated, knead another minute or so.
Cover dough with plastic and let sit 15 minutes, to allow gluten proteins to soften.

To shape and bake the flatbreads: When you’re ready to roll the dough, preheat your oven (or a grill) to 500 degrees.
Divide the dough into 8 equal pieces.  Roll each piece into a ball.
On a well-floured surface, use a rolling pin to roll a ball of dough into a very thin circle. The thinner, the better, but you don’t want any holes in the dough. Do this for 2 balls.
Place the 2 thin circles directly on the rack of your 500F oven. Close the door quickly so that heat doesn’t escape!
Bake for about 2-4 minutes, until the bread puffs and looks dry. If it browns or blackens, it’s cooked too long — adjust for future batches.
While these are baking, it’s a good time to roll out 2 more flatbreads.  Remove the original 2 from the oven and continue with remaining dough.

Serve immediately, with Roasted Eggplant Chickpea Baba Ghanouj or any favorite dip.

Yield: 8 mini flatbreads

Chef Katie’s Tips:

Different Spice Flavors:  This recipe uses a Middle Eastern blend of cumin and coriander, but you can experiment with any dried spices. Use garlic and basil for Italian, oregano for Greek, rosemary and lavender for French, or cinnamon and chili powder for a Mexican twist.