On Saturday, I baked some plain flatbread by adapting the Yeasted Olive Oil pizza/flatbread dough from Ken Haedrich's The Harvest Baker. I use half King Arthur Italian style flour, a quarter barley flour, and a quarter whole wheat along with the semolina and add 2 Tbs. special dried milk. I baked for 11 minutes, turning halfway. I will eat the flatbread with the hummus I made today.
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