Categories: Pizza/flatbread
Ingredients
- 2 tsp Morton or 4 tsp Diamond Crystal kosher salt
- 3/4 cup whole wheat flour
- 3 cups all-purpose flour, plus more
- 1 1/4 oz. envelope active dry yeast
- 1 1/2 tsp sugar
- 2 tbsp. olive oil, plus more
Directions
-
Combine salt, whole wheat flour, and 3 cups all-purpose flour in a large bowl. Whisk yeast, sugar, and 1 1/4 cups warm water in a medium bowl and let sit until foamy, about 5 minutes. Make a well in center of dry ingredients and pour in yeast mixture, then 2 tbsp. oil. Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all-purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8-10 minutes. Place in an oiled large bowl, cover, and let sit in a warm spot until doubled in size, 60-75 minutes.
-
Punch down dough, turn out onto work surface, and divide into 12 equal pieces. Roll each piece into a ball; place on a lightly floured rimmed baking sheet. Dust tops of balls with flour; cover loosely with plastic wrap. Let sit in a warm spot until nearly doubled in size, 45-60 minutes.
-
Prepare a grill for medium-high heat. Working with 1 ball of dough at a time and keeping remaining balls covered, roll out on a floured surface to a 7" round. Grill until puffed and blistered in a few spots but still soft, 45 seconds per side.