wheat flat bread recipes any one have?

Question

i live in NJ i havent found a excellent bread bakery yet i guess things are more easy to find in NYC i am very homesick even if it is only 30min away so please help me ohh yeah one more thing i do rather injoy that grainy well the best way to put it is the wheat taste and please add the brand you use too thanking you in advance :)

Answer 1

Roti (Flat Whole-Wheat Bread)
Categories: Breads | Digest | August | Fatfree

Serves: 12 Servings

Ingredients:

* 2 c Chappati Flour
* OR
* 1 c Whole-wheat flour mixed w/
* 1 c Cake flour
* Additional flour for
* Dusting


Instructions:
Put the flour in a bowl. Slowly add enough water so that you will be able
to gather the flour together and make a soft dough. You may need about 2
1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8
minutes or until it is smooth. Make a ball and put it inside a bowl. Cover
the bowl with a damp dishcloth and set it aside for half an hour.

If the dough looks very runny, flour your hands and knead for another few
minutes. Form twelve equal balls and dust each with a little flour. Keep
them covered.

Set a cast-iron griddle or skillet to heat over a medium-low flame. Allow
at least 5 minutes for that. Keep about a cup of dusting flour near you.
Remove a ball of dough and flatten it between the palms of your hands. Dust
it on both sides with flour. Roll it out, as thinly and evenly as you can,
aiming for a 5 1/2 inch round. When the griddle is hot, slap the roti onto
its heated surface. Cook for about a minute or until soft bubbles begin to
form. Turn the roti over. Cook for half a minute on the second side.

If you have a gas fire, light a second burner on a medium flame and put the
roti directly on it. Using tongs, rotate the roti so that all areas are
exposed to the shooting flames. Take 5 seconds to do this. Turn the roti
over and repeat for about 3 seconds. The roti should puff up. Put the roti
on a plate and cover with a towel. Make all roti this way.

If you have an electric stove, place the griddle and roti under a broiler
for a few seconds, until the roti puffs up. Serve hot.

Answer 2

Flatbread

1 package dry active yeast
1 1/4 cups warm water (not over 110 degrees)
2 3/4 cups unbleached all-purpose flour, plus additional for rolling
1/4 cup wholle wheat flour or coarse rye flour
2 teaspoons Kosher salt
2 teaspoons crushed fennel seed
Olive oil, for brushing breads

Combine the yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it into a lightly oiled bowl, turning to coat. Cover the dough with plastic and allow it to rise until doubled, about 1 hour. Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes.

Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each. Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes. On a lightly floured work surface roll the balls out, dusting with flour as needed. Roll into 7-inch disks. Prepare a hot charcoal or stove top grill. Lightly brush the disks with olive oil. Place the disks, oiled side down on the grill. The breads will begin to rise almost immediately. When golden brown on 1 side, flip the breads over, brush again and cook until brown. Remove from the grill and serve warm.

VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over.

Answer 3

http://www.recipezaar.com/89065

http://www.hillbillyhousewife.com/wholewheatflatbread.htm