The hemp flour flatbreads and type 2 wheat flour are truly exquisite. Hemp flour is derived from hemp seeds, from edible Canapa Sativa. Hemp is a food rich in amino acids, the interesting thing is that it contains all 8 essential amino acids and therefore is a source of vegetable proteins, it also contains a good amount of omega 6 and omega 3. Its nutty flavor makes it suitable for both sweet and savory preparations, such as cookies, bread, pizza, pasta, and it is best mixed with other flours. In this case, I chose a stone-ground type 2 wheat flour also known as semi-wholemeal, very fragrant and rich in bran and wheat germ. This type of flour, being characterized by a coarser grain, needs more hydration, so the amount of water I included in the recipe can vary. This dough can be made by hand, with a mixer or a bread machine.
Check out other flatbread recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 4 cups type 2 flour
- 1/3 cup hemp flour
- 1 tbsp fresh yeast
- 1 1/2 cups water
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp barley malt (or honey)
- 2 tsp salt
- to taste sun-dried tomatoes in oil
- thyme
- to taste extra virgin olive oil
- to taste semolina flour (for dusting)
Tools
- 1 Bowl
- 1 Baking tray
- 1 Pastry cutter
Steps
In a large bowl, dissolve the yeast in lukewarm water with malt or honey.
Add all the flour, both type 2 and hemp, and knead until the dough forms, then move to a lightly floured work surface or board.
Add the salt and oil last.
Knead until you have a smooth and homogeneous dough.
Let rise until doubled, about 75°F.
Deflate the dough, roll it out with your hands forming a rectangle about 3/4 inch thick.Cut out circles with a pastry cutter or glass, about 20.
Place the flatbreads on a baking tray lined with parchment paper and let rise again for an hour in a warm place, about 75°-79°F.
Make indentations with your fingertips and place the sun-dried tomatoes on the flatbreads.
Add a drizzle of oil on each flatbread and a little thyme.
Bake at 430°F for 12-15 minutes in a preheated static oven.Remove from oven and serve warm or at room temperature.
Tips
They can be stored in a closed bag for up to 3 days. Simply reheat them in a warm oven at around 300°F for 5 minutes.
They can be frozen before the final rise or after baking, once cooled.
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