Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tuscan flatbread with wholemeal flour. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Tuscan flatbread with wholemeal flour is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Tuscan flatbread with wholemeal flour is something which I’ve loved my entire life. They’re nice and they look wonderful.
Pita, naan, wraps, literally anything in the flatbread category. But for some reason, I'd never tried making my own. So I decided to tweak my olive oil bread recipe into a flatbread recipe and I figured while I was changing it up, I should test out a whole wheat version.
To get started with this particular recipe, we have to prepare a few components. You can cook tuscan flatbread with wholemeal flour using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tuscan flatbread with wholemeal flour:
- Get 250 gr. wholemeal flour
- Prepare 100 ml. milk
- Get 15 gr. pressed yeast
- Prepare 2 pinches maldon salt
- Make ready 1 tbsp. olive oil
- Get 1 sprig fresh rosemary
Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. Apparently it's just a whole wheat flour that's made from hard white wheat, so it has a more mild flavor and texture. I love whole wheat but it can be a little testy to work with in baking as it can drastically change the texture and taste of a recipe fast. You may need to add a bit of flour or water depending on the weather and flour you are using.
Steps to make Tuscan flatbread with wholemeal flour:
- Gently warm the milk until it is tepid. Break the yeast and stir until it dissolves.
- Put the flour into a bowl. Make a hole in the middle and add the milk and dissolved yeast. Add a pinch of salt, mix and make a ball with your hands, cover and leave for 30 minutes to rise
- Knead the dough and put on a lightly-greased sheet of foil or greaseproof paper on the oven tray. Extend with your hands and then make a few holes with your fingers. Put the rosemary leaves in those little holes and then brush with oil. Leave for another 15 minutes.
- Pre-heat the oven to 180º and bake for 15 minutes. When it is ready, take out, add some salt and serve warm.
Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Put a medium non-stick frying pan over a high heat and, once hot, add one of the flatbreads. Press the flatbread with a spatula while cooking to encourage it to puff up and cook inside - it should be lightly browned in patches and look fairly dry, without being crisp. Cecina, Tuscan Chickpea Flour 'Flatbread' is a simple, nutritious recipe, that is also vegan and gluten-free. It is a classic street food from the Tuscany Region, made of only a few ingredients: chickpea flour, water, e.v.o. oil, salt, and pepper.
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