Basic Flat Bread Dough
Making bread at home is one of the most satisfying cooking pleasures. There’s nothing more compelling than the aroma of bread as it bakes in your own kitchen.
Start with one of the simplest bread preparations, a basic flat bread recipe: It’s fast and easy to make in the food processor and rises only once (as opposed to loaves, which must rise twice) before it’s ready to be baked.
If you prefer a bread more like focaccia, let the dough rise a second time on the pan. Pat the dough into rectangles on prepared baking sheets and cover loosely with oiled plastic wrap. Let rise until an indentation is left when poked, about 45 minutes. Then make indentations all over surface, brush with oil, sprinkle with salt and bake as directed in the recipe.
Stir yeast and honey into water; let stand until foamy, about 5 minutes.
Place bread and whole-wheat flours and salt in food processor fitted with metal blade. Pulse to mix. With machine running, slowly pour yeast mixture through feed tube, then add oil. Process until dough cleans sides of work bowl. Adjust consistency of dough as needed: If it is too dry, add a little more water; if it is too sticky, add a little more flour. When dough is right consistency--moist but not sticking to work bowl--process it until supple and elastic, about 30 seconds more.
Transfer dough to large resealable plastic food bag, squeeze out air and seal at top, leaving room for dough to expand. Let dough rise in warm place until doubled in volume, about 1 hour. Press dough through bag to deflate. Use immediately or refrigerate overnight in bag. (Dough can be frozen. Bring to room temperature before using.)
Makes dough for 2 (12x10-inch) flat breads.
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