Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup all-purpose flour
- 3 cups whole-wheat flour
- 1 envelope active dry yeast
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- oil (for handling dough)
- =
Directions
Sift the flours into a large mixing bowl.
Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
Pour the yeast mixture into the center of the flour and gradually work in.
Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
Remove bread from oven and wrap in a towel.
Allow oven temperature to reheat before starting another.
Do not allow rolled dough to rest before baking; prepare just before putting in oven.