Yield: 6 – 4 oz. portions
Ingredients
8 ounce (about 2 cups) Bread Flour
8 ounce (about 2 cups) Whole Wheat Flour
½ ounce (1 Tablespoons) Salt
¼ ounce (2 teaspoons) Instant Yeast
1 ¼ cups Water (90 degrees)
Preparation
- Combine liquid, flour, yeast, salt. Mix for 4 min. speed 1, 3 min speed 2 (should pull clean from bowl). Place in lightly oiled bowl and ferment until double in bulk (about 30-45 minutes)
- Scale into about 6 equal potions, round and rest.
- Have oven set to 450 degrees with inverted sheet pan. Roll dough into flat rounds and place immediately into the hot sheet pan in the oven. Close oven door and bake for 1-2 minutes until puffs up. Remove and cool. Repeat until all dough is gone.
