Roasted Garlic Flatbread
Roasted whole, the sugar in a garlic bulb concentrates. It loses its bitter, sharp tang and becomes rich, sweet, and creamy.
Serves: 16Hands-on: 20 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 1 head garlic
- 1 cup water
- 1 Tbsp. honey
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄2 cup whole wheat flour
- 3⁄4 cup olive oil
- 1 Tbsp. kosher salt
- 4 cups bread flour
- 2 Tbsp. cornmeal
- Preheat oven to 500°F. Wrap garlic bulb in foil and roast until tender, about 45 minutes. Cool completely.
- In a large bowl, combine water, honey, and yeast. Set aside until foamy, about 10 minutes. Stir in whole wheat flour, cover, and set in a warm spot until it begins to bubble, about 45 minutes. This is the sponge.
- Cut cooled garlic bulb in half and squeeze out softened roasted garlic. Add it to the sponge, along with 1⁄2 cup olive oil, salt, and enough bread flour to create a firm dough. Turn dough out onto a floured surface and knead, adding flour only as necessary, until it becomes smooth and elastic, about 8 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 450°F. Coat two baking sheets with pan spray and sprinkle with cornmeal. Turn dough onto a floured work surface and divide into 4 equal portions. With floured fingers, flatten into thin disks, about 1⁄2 inch thick. Place on prepared baking sheets, brush lightly with remaining olive oil, and bake until golden brown, about 15 minutes.