Flat bread

Whole Wheat Flat Bread

traverse city bread flatbread These savory Moroccan rounds need to rise several times, but your kitchen time will be worth it. Serve them warm with dips or cheese.

Serves 16


3/4 pound whole-wheat flour 1 teaspoon superfine sugar 1 teaspoon salt 1 cup warm water 2 teaspoons dry active yeast 1/2 teaspoon paprika 1/2 cup fine cornmeal 1 tablespoon canola oil 1 medium-size egg, beaten 2 tablespoons sesame seeds


In a bowl, combine 3/4 cup of the whole-wheat flour, the sugar, salt and warm water. Sprinkle with the yeast, whisk well and cover with plastic wrap. Leave in a warm place for 30 minutes or until mixture begins to froth. In a large mixing bowl, sift the rest of the whole-wheat flour, paprika and cornmeal, then add the oil. Lightly whisk the yeast mixture before stirring it into the flour and mix together to form a firm dough. Turn onto a lightly floured board and knead for about 5 minutes until dough is smooth and elastic. Place in a large bowl, cover with plastic and let rise in a warm place about 45 minutes. When it doubles in size, divide into 16 even portions, then roll each into a ball. On a lightly floured board, flatten each into a round with a rolling pin. Place on 2 greased baking sheets and brush with beaten egg. Top with sesame seeds. Let stand another 30 minutes. Preheat oven to 350°F. Bake about 12 minutes or until golden. Cool on a wire rack.