Herbed Flat Bread
Recipe Courtesy Harmons Grocery Stores and Chef Tom Straup
1 cup spelt or white wheat flour
½ cup white bread flour
¼ cup wheat flour
4 TBSP wheat germ
1 ¼ tsp fine sea salt
1-2 cups water
¼ cup leaven (sour dough starter)
Herbed Toppings To Taste
- Combine all dry together, mix 1 C water and leaven together, add to dry, mix by hand and extra water if to dry, mix until dry ingredients are hydrated, cover and put in refrigerator for 6-8 hours or overnight, at least until fully cold.
- When ready take out divide into 10 equal pieces, put onto well-floured surface, roll out with rolling pin until very thin, make sure to keep pieces floured while rolling out to keep from sticking, place on parchment lined pan.
- Use spray bottle or something similar, filled with water, spray pieces lightly, top with toppings of choice pat lightly, put in 425 degree oven until golden brown 10-15 min, take out of oven, reduce oven temp to 200 degrees, place bread directly on rack, prop oven door with wooden spoon, bake 10-15 min more to fully dry out crisp bread.
- When cool break into pieces if desired, can place in airtight container, will last up to a week in container, if crisp gets soft again place in 200 degree oven propped open bake 10-15 min, enjoy.