Whole Wheat Flatbread

Ingredients

• 1 envelope (¼-ounce) active dry yeast (about 2¼ teaspoons)
• 1 teaspoon sugar
• 1 cup whole wheat pastry flour
• ½ teaspoon kosher salt
• 1 cup all–purpose flour, plus more for surface
• 1 tablespoon vegetable oil

Steps

1. Whisk yeast, sugar, and ¾ cup warm water in a small bowl to blend. Let sit until yeast is foamy and sugar is dissolved, about 5 minutes.
2. Combine pastry flour, salt, and 1 cup all-purpose flour in a large bowl. Stir in yeast mixture with a wooden spoon, working until dough comes together into a shaggy ball.
3. Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until smooth and stiff, about 5 minutes.
4. Oil a clean large bowl. Add dough and turn to coat. Cover with a clean kitchen towel and let stand in a warm, draft-free place until doubled in size, about 1½ hours.
5. Place a pizza stone or an inverted baking sheet on rack placed in bottom third of oven; preheat to 450°.
6. Divide dough into 4 pieces. Working with 1 piece of dough at a time, roll out on a lightly floured work surface as thin as possible into an oblong shape. Carefully transfer to pizza stone and bake until golden brown, about 5 minutes. Transfer to a wire rack and let cool.
7. Do Ahead: Flatbread can be made 1 day ahead. Store airtight at room temperature.