Ingredients
- 2 tsp instant yeast
- 1 tbsp honey
- 1 tsp salt
- 1 ½ cups bread flour
- 1 ½ cups Whole Wheat Flour
- ¼ cup olive oil extra-virgin
- 1 ¼ cups warm water
- cornmeal
Instructions
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In the bowl combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
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Return the bowl add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead until the dough is smooth and elastic. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour.
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Place an oven rack in the middle position and preheat to 500˚ F.
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Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet loosely cover with clean kitchen towels.
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Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet loosely cover with clean kitchen towels.
