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Ingredients
- 1Â 1/4 c. lukewarm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 2Â 1/4 c. unbleached all-purpose flour - (to 2 1/2)
- 2 Tbsp. extra virgin olive oil
- 2 tsp salt
- 1 c. semolina plus
- Â Â more for dusting
- 1 x egg
- 1 Tbsp. water
- 4 tsp sesame seeds
- 4 tsp caraway seeds
- 4 tsp fennel seeds
- Â Â Salt to taste
Directions
- In large mixing bowl, stir together 1 1/4 c. lukewarm water (120 to 130 degrees) and sugar. Sprinkle in yeast and let stand till dissolved and foamy, 8 to 10 min. Gradually whisk in 1 c. all-purpose flour. Beat about 1 minute. Cover with plastic wrap and let stand at room temperature till bubbly and sponge-like, about 1 hour.
- Stir down sponge. Stir in oil and salt. Gradually beat in semolina. Add in just sufficient of remaining 1 1/4 to 1 1/2 c. all-purpose flour till dough is too stiff to stir. (The dough should be soft.) Turn dough out onto lightly floured surface and knead, adding just sufficient flour to prevent sticking, till dough is smooth and elastic, 5 - 10 min. (You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook.)
- Place dough in lightly oiled large bowl and turn to coat. Cover bowl with plastic wrap and let dough rise at room temperature till doubled in size, 1 1/2 to 2 hrs.
- Place baking stone or possibly inverted baking sheet on bottom rack of oven to heat. Preheat oven to 500 degrees. (Heat baking stone for 25 min before baking; heat baking sheet for 10 min.)
- Punch dough down. Turn out onto lightly floured surface and knead several times. Divide dough into 8 pcs. Form each piece into ball. Cover and let rest 10 min.
- Dust pizza peel or possibly large spatula with semolina. In small bowl, combine egg and 1 Tbsp. water; stir briskly with fork. In another small bowl, mix sesame, caraway, fennel seeds and salt. Working with two pcs dough at a time, on lightly floured surface, use rolling pin to roll dough into 7- to 7 1/2-inch circle, slightly less than 1/4-inch thick. (Keep remaining dough pcs covered while you are working.) Place dough circles on pizza peel. Brush with egg glaze. Sprinkle each with 1 1/2 tsp. seed mix. Using your hands, gently press seeds into dough. Prick dough all over with fork.
- Working quickly, open oven door, hold pizza peel at slight angle and tip end toward back of baking stone. Give pizza peel a quick jerk, letting one flatbread slide onto baking stone. Immediately, give peel another jerk and let second flatbread slide onto baking stone. Quickly close oven door and bake flatbreads till puffed in places and bottoms are lightly browned, 5 to 6 min. Immediately wrap baked flatbreads in kitchen towel to keep soft and hot. While first batch bakes, roll out 2 more dough circles. Continue baking and shaping flatbreads till all dough and seed topping is used.
- This recipe yields 8 servings.
- Description: "A satisfying, slightly chewy bread with a crunchy mixed seed topping."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 185 | |
| Calories from Fat 47 | 25% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 593mg | 25% |
| Potassium 91mg | 3% |
| Total Carbs 28.79g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.67g | 0% |
| Protein 5.16g | 8% |
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