Multi-Grain Flatbread
A crispy flatbread made with buttermilk and a blend of grain flours, baked in batches to preserve its texture.
Ingredients
buttermilk
1 cup
water
1/4 cup
dark corn syrup
2 tablespoons
bread flour
1 1/2 cups
whole wheat flour
3/4 cup
rye flour
3/4 cup
salt
3/4 teaspoon
caraway seeds
1/2 teaspoon
fennel seeds (optional)
1/4 teaspoon
active dry yeast or bread machine yeast
1 teaspoon
milk or buttermilk (for brushing surface)
as needed
Instructions
1
Making the Dough
Add all ingredients except the milk or buttermilk for brushing to the bread machine according to the manufacturer's instructions. Select the "Dough" cycle. When the cycle is finished, remove the dough, deflate it, cover, and let rest for 10 minutes.
2
Dividing and Chilling
Prepare 2 large baking sheets or 12-inch pizza pans. Divide the dough into 4 portions. Cover 2 of the portions and place them in the refrigerator.
3
Shaping
On a floured surface, roll out the remaining 2 portions of dough into 12-inch rounds. Transfer to the prepared baking sheets. Prick the surface with a fork. Brush with milk or buttermilk.
4
Baking
Bake in a 400°F (about 200°C) oven for 11-13 minutes until crisp and golden, rotating the baking sheets halfway through. Cool on a wire rack. Repeat with the remaining dough. Store in an airtight container to maintain crispness.
