Makes 8 flatbreads
- 2 cups warm water
- 2 teaspoons baking yeast
- 1 tablespoon honey
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves
- 1¼ teaspoons salt
- 2 cups whole wheat flour
- 3½ cups unbleached white flour
- 1 teaspoon baking powder
- Additional flour for kneading
- In a large bowl, combine the water and yeast. Let sit for a minute or 2, until the yeast is dissolved. Stir in the honey, olive oil, minced parsley, thyme, and salt. Add the whole wheat flour and stir until well mixed.
- Add the white flour, 1 cup at a time, along with the baking powder, stirring until a soft dough forms. On a clean, lightly floured work surface, knead the dough for about 5 minutes, using a sprinkling of flour as necessary to prevent the dough from sticking. Shape the dough into a ball. Put the dough into the bowl, cover and let rise for 20 minutes.
- Divide the dough into 8 equal pieces. Form each piece of dough into a ball. Use a rolling pin to roll each piece of dough into a circle 5 to 6 inches in diameter and about ¼ inch thick.
- Cook the flatbreads on a hot griddle for 2 to 3 minutes on each side, until golden brown and slightly puffed. Stack the cooked flatbreads on a plate and cover with a clean cloth.