Summer
Put 3/4 cup warm water in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeat begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 TBS. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)
Turn the dough out onto a lightly floured work surface. Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in sixe, 45 to 60 minutes.
Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.
Turn the dough out onto a lightly floured surface. Divide teh dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a towel, for about 10 minutes.
Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.
Grill, salted side down first, until the bread develops golden brown grill marks on both sides 1 1/2 to 2 minutes per side. Serve immediately.
To make Ultimate Hummus:
Pick through and rinse 1/2 cup dried chickpeas. Place beans in large bowl, cover with 1 quart of water, and soak overnight. Drain. Bring beans, 1/8 tsp baking soda, and 1 quart of water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool. Continue with recipe for restaurant-style hummus, replacing water with cooking water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 bread (16g) | ||
Recipe Makes: 12 breads | ||
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Calories: 19 | ||
Calories from Fat: 9 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 9mg | 0 % | |
Potassium 43.6mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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