Whole Wheat Flatbread
featuring DHC Germinated Brown Rice
Experience this tasty whole wheat flatbread with your favorite soup.
Ingredients (serves 4)
1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup warm water
3 tablespoons Núñez de Prado
Extra Virgin Olive Oil divided
1/2 cup DHC Germinated Brown Rice,
cooked according to package directions
In a food processor, combine flour and salt. In a small bowl, mix 1 tablespoon of olive oil and water together. Add water and oil mixture to flour, and mix in food processor until dough begins to form a ball. Add cooked rice and mix in food processor. Place dough on a lightly floured surface and knead for 1–2 minutes. Next, wrap dough in plastic wrap and let rest for 1 hour.
Divide into 8 pieces. On a lightly floured surface, roll each piece into a round about 1/8” inch thick (or a circle of about 4 inches). Heat a griddle or cast iron skillet to medium high. Lightly brush the rounds with remaining olive oil and cook on the griddle, turning once after about 1–2 minutes. Keep warm under a towel and serve hot.
Don’t own a food processor? Combine flour and salt in a large bowl and stir in water and oil mixture. When the dough starts to form, add rice and knead for about 5 minutes. Wrap in plastic wrap and let rest for 1 hour. Cook as directed above.
A tasty variation is to deep-fry the dough. Heat 3 inches of peanut oil in a heavy-bottomed pan and heat oil to 370°. Fry the dough rounds (pushing the dough under the oil with tongs) until bread is puffed up and golden brown.
Drain on paper towels and serve hot.