VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

D.I.Y. FLATBREAD MAKES: 8 SERVINGS TIME: AT LEAST 1 HOUR Made as a flatbread, this do-it-yourself whole wheat creation falls somewhere on the spectrum between a cracker and a focaccia, with a satisfyingly crunchy crust and some of the airiness that you get from a yeasted loaf bread. But there are many ways to use the dough; see the variations, all of which have a wonderful nutty flavor. There are different techniques for flavoring: You can add ingredients to the dough with everything else in the food processor; try chopped fresh or crumbled dried herbs, ground spices, minced garlic, ginger, chiles, olives, or dried tomatoes, or even chopped nuts. Or, treat the flatbread like pizza and scatter ingredients on top once the dough is in the pan. This can be as simple as a light drizzle of olive oil or a sprinkle of garlic and herbs, or be an assortment of chopped raw or cooked vegetables, olives, capers, roasted red peppers, or caramelized onions. In other words, if you can put it on a pizza, you can put it on this flatbread; just make sure to use a light hand with the topping; if you weigh the dough down too much, it won’t puff up as it should. 3 cups whole wheat flour, plus more for dusting 1 teaspoon instant yeast 1 teaspoon salt 1 cup warm water, plus more as needed 2 teaspoons olive oil 1 Combine the flour, yeast, and salt in a food processor. Turn the machine on and add the water and 1 teaspoon of the oil through the feed tube. Process until the dough becomes a barely sti...