Whole Wheat Honey Walnut Flatbread Crust

DESCRIPTION

This versatile, protein-dense crust can be baked or grilled, and can be served plain to accompany dips; used as a traditional pizza crust with toppings; or filled with fresh greens for a Piadini-style salad.

Total Time
2 Hrs
Serves
16
Meal
Snack

Total Time

Prep Time
35 Mins
Cook Time
1 Hr, 25 Mins
Total Time
2 Hrs

Nutrition

Calories
380 cal
Total Fat
17 g
Polyunsaturated Fat
8.6 g
Sodium
440 mg
Carbohydrates
49 g
Dietary Fiber
5 g
Protein
10 g

Ingredients

DOUGH

  • 1 pound bread flour
  • 1 pound whole-wheat flour
  • 1 tablespoon dry, instant yeast
  • 2 ¼ cups water, warm
  • 1 fluid ounce olive oil
  • 1 tablespoon salt
  • 1/3 cup honey
  • 1 ½ cups California walnut pieces, small
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 48 California walnut halves
  • ¼ cup olive oil
  • Extra flour for dusting, as needed

Preparation

  1. In a large bowl, dissolve the honey in the lukewarm water. Stir in the yeast and ½ of the bread flour and let sit for 10 minutes until the mixture is bubbly.
  2. Next, then stir in the remaining bread flour and the whole-wheat flour. Mix to combine and then add the walnuts, salt and oil. Mix to develop the gluten, then turn out onto a lightly floured work surface and knead 8 to 10 minutes. Clean out the bowl, wipe dry, and lightly oil. Return the dough to the bowl, cover with plastic wrap, and let rise for 1-1/2 to 2 hours in a warm place, until doubled in volume.
  3. Gently punch the dough down, and turn out onto a lightly floured surface. With a sharp knife, cut into 8 pieces. Roll each piece into a ball, dust the top with flour and let rest on a floured surface, covered, for 30 minutes. The dough is ready when an impression from a finger does not bounce back.
  4. Preheat the oven to 450º F and dust two or three baking sheets with flour.
  5. Work with one piece of dough at a time, keeping the rest of the dough covered. With the lightly floured palm of your hand, flatten the dough. With a small rolling pin, roll out to a circle approximately 6 inches in diameter.
  6. Place the bread on the baking sheet. Press 6 walnut halves into the edges around the flatbread in a circular pattern. Brush edges with olive oil and dust with black pepper.
  7. Continue to prepare breads in the same fashion. When the baking sheet is full, place toppings of choice on each flatbread. Bake in the lower third of the oven until the crust is lightly browned, approximately 8 minutes.
  8. Cut into 6 wedges with 1 walnut half in the center of each slice’s crust.