320 Gr. (2 1/2 Cups). White All purpose flour
64 Gr. (1/2 Cup) Wholewheat flour
1 1/2 Tablespoon white sugar
1 Package of active dry yeast (10 Gr – 1 1/2 tablespoon)
1 Teaspoon salt
2 Tablespoon melted butter
1 1/4 Cup of room temperature water (75 Fahrenheit / 24 Celsius)
Could not be simpler – Put all the ingredients in a bowl of a stand mixer. Using a dough hook, mix at low speed for a minute or so, until all ingredients are incorporated. Increase the speed to medium level and knead the dough for 10 minutes. The dough should be soft, elastic and a little tacky to to the touch.
Cover with cling film and let it rest for 1.5 hours.
Divide the dough in 8 portions (approx. 85 Gr. each) and form a ball. Cover the dough for 30 minutes and let it rest.
During that time, preheat your oven at 230 Celsius (450 Fahrenheit). If you have a baking stone, now is the time to use it. Place it in the oven as you preheat it.
Using a rolling pin, form a round shape bread about 20 cm in diameter (8 inches). It should be rather thin, to puff up in the oven.
Bake for about 2 minutes and flip them over and continue baking for another 2 minutes. If you oven is hot enough, they should puff up and become balloon-like after the first minute or so.
Store them in a plastic bag – You can also freeze them and use them for toasts … or pocket bread for falafel sandwiches.
I often grill them to crumble them in salads.