Sesame and Flax Flatbreads

Ingredients

• 9 ounces bread flour
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1/4 cup flax meal
• 1/4 cup sesame seeds
• 1 tablespoon olive oil
• 3/4 cup cool water

Directions

1. Add the flour, yeast, salt, flax meal, sesame seeds, and olive oil to a food processor bowl fitted with the dough blade. Pulse a few times so everything is mixed evenly. With the processor running, pour in the water gradually, letting the flour take it in as you go. Process until the dough becomes smooth, or close to it. The seeds and flax will make it look a little textured, but the dough should feel tacky, not sticky, and have some stretch.
2. Shape the dough into a ball, drizzle on a little olive oil so the outside is coated, and transfer it to a bowl. Cover the bowl with plastic wrap and leave it until the dough has doubled, about 45 minutes.
3. Dust your work surface with a light layer of flour. Take the dough out of the bowl, knead it just briefly, and cut it into 8 pieces. Roll each piece into a ball, then press each ball into a flat disk.
4. Warm a heavy skillet over medium heat, with cast iron being the best choice if you have it. Roll the first disk out to about 6 inches across. Lay it in the hot pan and cook until the underside starts to brown and the dough bubbles and puffs, about 1-2 minutes.
5. Flip the flatbread and cook the other side for another 30-60 seconds, just until it picks up a little color. Don’t worry if the browning is patchy where the bubbles hit the pan. Some flatbreads may form lots of small bubbles, while others may puff up dramatically like one big balloon.
6. When each flatbread finishes cooking, add it to a stack and cover the stack with a clean kitchen towel so they stay warm while you cook the remaining dough. Serve them warm, or let them cool and serve at room temperature.