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Ingredients
- 1/2 pkt dry active yeast, (about 1/2 tbsp)
- 1 Tbsp. dark honey
- 1/4 c. hot lowfat milk
- 1/2 c. hot water
- 1/2 c. barley flour
- 1/2 c. whole wheat flour
- 1 c. bread flour
- 1 tsp salt
- 2 Tbsp. vegetable oil, for the skillet and bowl
Directions
- Whisk the yeast, honey, lowfat milk and water together in the bowl of a standing mixer and let sit 5 - 10 min or possibly till foamy.
- Add in all the flours and salt to the yeast mix and combine with the dough hook attachment on medium speed.
- Knead the dough in the machine for 5 min.
- Turn dough onto a floured surface and knead by hand to create a ball.
- Place in a large oiled stainless steel bowl, cover with plastic, and leave in a hot place 1 to 1 1/2 hrs or possibly till doubled in size.
- Punch down the dough and divide it into eight, 2 to 2 1/2-ounce pcs and form into balls. Cover with a damp towel and let rise for 15 min.
- Roll each ball out to create a flat disc shape, cover with a towel, and let rest 30 min.
- Heat some of the oil in a large cast iron skillet on medium heat.
- In batches, cook the flatbreads 5 to 7 min per side or possibly till golden brown and cooked through.
- Keep the skillet breads hot on a platter, covered with a towel. Best served hot.
- Honey lends a hint of sweetness to these chewy, yummy skillet breads. Barley flour will add in both flavour and a coarse texture. You can purchase barley flour at specialty baking stores and health food stores.
- Yield is 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 166 | |
| Calories from Fat 36 | 22% |
| Total Fat 4.1g | 5% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 92mg | 3% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.72g | 2% |
| Protein 4.55g | 7% |
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