Wheat

Flatbread

Adapted from a recipe by Joshua McFadden of Ava Gene’s

A no-yeast bread great for all toppings or break/cut apart for ‘chips’

Ingredients

2 Cups Maine Grains Sifted Flour + more for surface
3/4 Baking Powder
1/2 Tsp Sugar
2 Tsp Kosher or Sea Salt + more - optional with toppings
1 Cup Plain Yogurt
4 Tbsp Olive Oil + more
Fresh Ground Pepper - optional with toppings
Toppings of your choice - cheese, olives, herbs, avocado, tomato, salsa, veggies, you name it! See below for the original recipe.
Try using some of our other flours - Cornmeal or Buckwheat for a gluten free option; or our heritage wheats - Red Fife, Sirvinta, Oland - try an herb bread - salt, pepper, herbs of choice, caramelized onions.

instructions

  1. Whisk bkg. powder, sugar, 2 cups flour, 2 tsp salt in a large bowl. Add yogurt and stir to combine all ingredients. 
  2. Transfer dough to a lightly floured surface and knead till mostly smooth. Divide into 4 pieces, cover with plastic wrap and let rest for 15 minutes – which makes the dough easier to roll.
  3. Work one piece at a time, roll out dough in a 1/8″ thick round.
  4. Heat 1 tbsp of the oil in a large skillet – cast iron preferred. Working one at a time cook the rounds of dough till golden brown and begins to puff, flip and cook the other side – about 2 minutes.
  5. Transfer to a plate, and continue with rest of dough.
  6. Let cool slightly before adding your toppings – or not!

notes

Course: Breakfast, Main Dish, Side Dish, Snack

Cuisine: You name it.

Adapted from Bon Appetit – original recipe: Falafel spiced tomatoes and chick peas on flatbread.

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