Alice Waters has been the most inspirational chef in my culinary world. An amazing chef, restaurateur, activist and founder of Chez Panisse in Berkeley. She is renowned for her efforts to promote locally grown sustanable foods starting at the Edible Schoolyard Project.
I will be sharing many more of my favorite recipes from Alice.
By Alice Waters
2 cups whole-wheat flour
¾ cup warm water (maybe a little more)
3 tbsp. extra-virgin olive oil
In a large bowl, whisk together the flour, salt and baking powder. Stir in the water and oil. Knead briefly to form a soft, moist dough. If the dough is too dry, add a little more water. Cover the dough with a kitchen towel and let rest for 30 minutes.
Divide the dough into 16 balls. On a lightly floured work surface, use a rolling pin to roll each ball into a 6 x 3 inch disc.
Heat a 10-inch cast iron skillet over medium heat. Cook two flatbreads at a time until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side. Wrap the flatbreads in a clean kitchen towel while still warm to let the breads moisten from the steam.
Just before serving, use tongs to hold each flatbread briefly over an open flame, turning until lightly charred on both sides.