If you like simple leavened products, save the recipe for these semi-wholemeal flatbreads. They are soft, rustic, and fragrant, perfect to bring to the table on any occasion. The dough is made with white flour, wholemeal flour, and fine cornmeal (which I love). This mix gives it that rustic texture that I like so much. After rising, just a simple brush of good oil and a sprinkle of caraway and sesame seeds make them even more inviting. Of course, if you don’t like the aromatic touch of caraway, you can use only sesame. They are great to enjoy warm, perhaps accompanied by a nice platter of cured meats and/or cheeses. I simply put them on the table instead of bread, and they disappeared. Try them too and let me know if you managed not to eat them just out of the oven.
Other flatbread recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Semi-Wholemeal Flatbreads
If you prefer, you can replace the dry yeast with fresh yeast. In this case, I suggest using 15 g and dissolving it in warm milk. You can increase or decrease the amount based on the time you have available for rising.
If you do not like caraway for its particular flavor, you can omit it and use only sesame seeds. For a two-tone effect, you could use white and black seeds or poppy seeds.
- 1 1/4 cups wholemeal flour
- 1/2 cup fine cornmeal
- 1 2/3 cups all-purpose flour
- 1 3/4 tsp dry yeast
- 1/2 tsp sugar
- 3/8 cup milk (warm)
- 1/2 cup water (warm)
- 2 1/4 tbsp extra-virgin olive oil
- 1 3/4 tsp salt
- caraway seeds
- sesame seeds
Tools
I prepared the dough for these rustic semi-wholemeal flatbreads with a stand mixer, but you can make it with any other mixer or even by hand, working the ingredients first in a bowl and then on a work surface.
- 1 Stand Mixer
- 1 Whisk
- 1 Bowl
- 1 Rolling Pin
- 1 Cookie Cutter diameter of 3.15 inches
- 1 Toothpick
- 1 Brush
Preparation of Semi-Wholemeal Flatbreads
Place the three flours (wholemeal, fine cornmeal, and all-purpose), sugar, and dry yeast in the bowl of the stand mixer and mix with a small whisk.
Then, add the water and milk (both warm) and start kneading with the dough hook.
When the mixture has come together, add the oil and salt and continue working with the hook until you obtain a smooth and homogeneous dough. If it seems too hard, add a few more tablespoons of water. This can depend on the quality of the flours. It is always good to “feel” the dough, which should be soft.
Transfer it to a work surface, knead it for a few more moments with your hands, and form a ball. Place it in a bowl, cover it, and let it rise until doubled in volume in a warm, draft-free place. The rising time depends greatly on the surrounding temperature and can vary from two to three hours.
After this first rising time, transfer the dough again to the lightly floured work surface and roll it out with a rolling pin to a thickness of about 1/8 inch.
Then, cut out circles with a cookie cutter or a large glass with a diameter of 3.15 inches. If you don’t have these tools, you can easily use a glass. Knead the scraps again and proceed in the same way until all the dough is used.
Place the semi-wholemeal flatbreads on a baking tray lined with parchment paper and prick them with a toothpick. This step is purely decorative and can be skipped.
Cover with a cloth and let rise for another hour.
Finally, brush the flatbreads with oil and sprinkle them with caraway and sesame seeds.
Bake the semi-wholemeal flatbreads in a preheated static oven at 355°F (180°C) for about 15 minutes. Remove from the oven and let them cool slightly before enjoying. Enjoy! Paola
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