Do home-made: Whole-wheat flat bread recipe

Here’s a whole-wheat recipe I’m sharing with my TEDxICT friends tonight. You can make it even more “home-made” by buying wheat berries from a local whole food store. Then, use a blender to grind the berries into whole wheat flour. (Be sure to refrigerate any leftover flour.)

Hope you enjoy.

Makes: Eight individual flat breads or pizza crusts, or two large pizza crusts; Prep time: 20  minutes, plus rising

INGREDIENTS:

1 1/2 cups warm (115 degrees) water

2 packets (1/4 ounce each) active dry yeast

1/4 cup oil, plus more for bowl

2 tablespoons sugar

2 teaspoons coarse salt

2 cups all-purpose flour (spooned and leveled), plus more for kneading

2 cups whole-wheat flour (spooned and leveled)

STEPS:

1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

2. In bowl with yeast,  whisk sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

3. Turn dough out into a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

To freeze 1-pound balls:

Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months.  Thaw overnight in refrigerator.

To freeze individual shells:

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

(From “Martha Stewart, Everyday Food.”)