Post by Mystical Journey on Jan 18, 2012 22:20:58 GMT -8
1 package active dry yeast 1 1/4 cups lukewarm water 1 1/2 cups whole wheat or brown rice flour 1 bunch scallions 1 tablespoon rosemary chopped 1 tablespoon thyme chopped 1 tablespoon sage chopped 1 tablespoon olive oil 2 teaspoons salt 2 cups unbleached flour cooking spray (Original recipe used 2 tablespoons olive oil.)
1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallins, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inchthick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned.