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Garlic and Thyme Whole Wheat Flatbread

Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 Pieces

Ingredients

  • For the Oil:
  • 2/3 Cup Olive Oil
  • 1 Large Thyme Sprig
  • 2 Large Cloves of Garlic smashed
  • A Pinch of Salt and Black Pepper
  • For the Flatbread:
  • ¾ Cup Warm Water at least 100 degrees F
  • 1 1/4 Teaspoons Active Dry Yeast
  • 1 Teaspoon Sugar
  • 1 1/3 Cups Whole Wheat Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Prepared Thyme-Garlic Oil
  • 2 Tablespoons Grated Parmesan Cheese plus more for topping

Instructions

  1. To make the oil, combine the oil, thyme, and garlic in a small saucepan. Heat over medium heat for about 5 minutes, until fragrant. Transfer to a heatproof container and let cool completely and then season with salt and pepper.
  2. Add warm water and sugar to the bowl of an electric stand mixer fitted with the dough hook attachment. Gently whish until sugar is dissolved. Add yeast to the water and let sit for five minutes until frothy.
  3. Add flour, salt, two tablespoons of cheese, and two tablespoons of the prepared oil into the yeast mixture. Turn hook on medium speed and knead until dough is smooth. Transfer the dough to a work surface and cut into 4 equal pieces. Form into balls and then place on a lightly oiled baking sheet. Lightly coat each ball in the thyme-garlic oil. Place a damp cloth over the dough and let rise for about an hour, until the balls have doubled in size.
  4. Preheat the oven to 500 degrees F. Place a pizza pan or pizza stone in the oven while the oven heats up.
  5. Roll each piece of dough out into a rough oblong shape, about 11 by 5 inches. Brush both sides of the flatbread with the prepared oil. Remove the hot pan from the oven, sprinkle with whole wheat flour, and then place two flatbreads on to the pan. Bake in the oven for three minutes.
  6. Serve flatbread warm with the prepared oil and some shaved or grated parmesan on the side.