Quick Whole Wheat Bread Tart Dough

Dough JK.jpg

Makes one 12-inch (30 cm) pizza or flatbread



A food processor.


3/4 cup (120 g) whole wheat flour
3/4 cup (120 g) bread flour, plus extra if needed for dusting
1 package (2 1/4 teaspoons) quick-rising yeast
3/4 teaspoon fine sea salt
1/4 teaspoon sugar
2 teaspoons extra-virgin olive oil


In the bowl of a food processor combine the whole wheat flour, bread flour, yeast, salt, and sugar and pulse to mix. Combine 1/2 cup (125 ml) of hot water and the olive oil in a measuring cup. With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1 to 2 tablespoons of water. If it is too sticky, add 1 to 2 tablespoons of flour. Process until the dough forms a ball. Transfer to a clean, floured surface and knead by hand for 1 minute. Cover with a cloth and let rest for at least 10 minutes before rolling. (The dough will keep, covered and refrigerated,  for up to 4 days. Punch down the dough as necessary).

These recipes were originally published in Salad as a Meal.
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