These flatbreads are partially made with whole wheat flour. They have a nice consistency – tender inside, crispy outside. Buttery and yummy. They’re folded over, so you can tuck things inside of them. Which is the most fun way to eat!!
1 t yeast
1 T sugar
2 T flour
1/2 cup warm water
3 T olive oil
1 cup warm milk
1 cup white flour
2 cups whole wheat flour
1 t salt
about 4 T frozen butter
Combine the yeast, sugar, 2 T flour and warm water in a large bowl. Leave in a warm place 15 minutes to half an hour to get frothy.
Add the olive oil, egg, and milk, and beat till combined.
Add the flours and salt. When you can no longer stir, get your hands in there and pull everything together. You should have a soft workable dough. Add a bit of water or flour, if necessary, to get the right consistency. Knead for about seven minutes.
Lightly oil a large bowl, and drop the dough in, rolling it around to coat each side. Cover with a damp towel and leave in a warm place to double in bulk, 1 1/2 to 2 hours.
Punch/fold down, and leave for about another 45 minutes.
Preheat the oven to 450, and put two large baking sheets in to warm. Divide the dough into six pieces. Roll a ball of dough to be about 1/4 inch thick and 10 inches in diameter. Grate a little frozen butter on half, and fold it over like a half moon. Very lightly press the edges, but don’t seal them too tightly. Repeat with each ball of dough.
When the oven is hot, arrange the half-moons of dough next to each other on the baking sheets. Bake for seven to ten minutes on one side, till they become brown on the bottom. The butter should leak out and coat the bottom of each. Turn and cook for another few minutes to brown the other side.
Let cool enough to handle, and eat!