I love dipping bread into spiced olive oil. I remember when my grandma baked flat bread and we all gathered around the table to dip small pieces of bread in salty olive oil.
I loved watching my grandma making bread. She never used a kitchen scale or measuring cups/spoons. She knew how much each ingredient would weight just by looking at it. I wish one day I could do the same.
She’d start by sifting some flour into a special wooden bowl making a well in the middle. Then she’d crumble a small cake she made days ahead and let it proof. Only later in my teenage years she start using yeast.
I was so fascinated by all the bubbles the small cake was making. I still don’t know how she made those cakes. It’s a sort of sourdough cakes left to dry and later used instead of yeast.
After the cake has proofed she’d roll up her sleeves and start kneading the dough. All the time it was the same process but I was fascinated every time.
Shortly after, she’d take the freshly baked bread out of the wood fired oven and call us around the table. Hungry or not, we simply could not take a couple of bites.
Now, that I learned how to bake I make my own flat bread every time I miss her.
These flat breads are eaten the day they are baked. I usually make 1 or 2 depending on how many we’re around the table.
Start by sifting the flour with a pinch of salt into your mixing bowl. Make a well in the middle and let the yeast proof.
When the bubbles appear and the yeast is doubled in volume add some vegan sour cream for a soft crumb.
With the dough hook on start mixing slowly adding lukewarm water until the dough comes clean from the sides of the bowl.
Place the dough into a oiled bowl, cover with plastic foil and let it rise until the dough doubles in volume. For a very flat bread divide the dough into two parts and flatten them on a baking sheet. Make small holes with your fingers to prevent rising while in the oven.
Brush with some olive oil, sprinkle with seeds (optional) and bake until done.
Whole wheat flat bread
Ingredients
1 cup whole wheat
1 cup all purpose flour
pinch of salt
1/4 cup lukewarm water
1 tsp dry yeast
2 tbsp vegan sour-cream (regular works too)
olive oil for brushing
sesame/nigella/poppy seeds (optional)
Directions
Sift the flours and salt in a mixing bowl. Make a well in the middle and add 1/4 cup lukewarm water. Sprinkle the yeast over and let it proof. It should take around 5-10 minutes.
When the yeast has proofed and 2 tbsp sour cream and mix. With the hook attachment on start mixing slowly adding some enough lukewarm water to make a soft ball of dough that comes easily from the sides of the bowl.
Take the dough out and place it into a greased bowl. Cover with plastic foil and let it rise.
Preheat the oven at 425F.
When risen divide the dough into two balls. Flatten the dough balls onto a baking sheet, make small holes with your fingers (to prevent rising), brush with some olive oil and sprinkle some seeds on top, if using.
Bake in preheated oven for about 12-15 minutes until done.
Enjoy
Roxana
{ 19 comments… read them below or add one }
Yea food can get us back to childhood with smell and taste..This flat bread look fantastic Roxy, nice presentation, and pictures too! thank you for sharing and have a wonderful night!!!
Thanks for sharing a little bit about your grandma.
It is amazing that she can make bread without measuring! You will be like your grandma soon! And the special wooden bowl is really cool – I've never seen it before. Your flat bread looks delicious. Your bread looks always yummy and I wish my home is filled with freshly baked bread smell… 
You've really started to come up with some great vegan recipes! This looks wonderful.
What a great story! This sounds so good, and I agree, food is very nostalgic! I love this recipe!
What a beautiful story about your grandma, Roxana. Hope all is well with you and your family after the weekend of severe weather.
Mandy
Have a happy week.
Ohhh, those flat breads are gorgeous. Just out of curiosity, what's in vegan sour cream?
I loved the stories about your grandmother. I wish I remembered mine more.
First off Roxana…I just read your last post…so sorry you've been put through this unsettling weather…hope all is better for you now.
Baking bread is becoming your forté…looks wonderful. You and Grandma make a great team ;o)
Ciao for now,
Claudia
This flat bread looks amazing, love your pictures!
It’s great to read about your grandma and I am sure you will be able to make/bake things from scratch without even having to measure the ingredients. Thank you for sharing this wonderful flat bread recipe. Nothing beats the smell of fresh bread!
MMM!! How I love flat bread, and yep… I like to dip it too. I have a favorite oil that I get that the farmers market with a few herbs and lots of garlic. This would pair nicely!
Your flat bread looks perfect!
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And you just made me crave some bread with olive oil + balsamic vinegar
FABULOUS! I love a good dipping bread!
flatbreads dipped in EVOO. so good! i could eat an entire basketful… esp. if its front of me at a restaurant and i'm starvin!
Thanks for the stories of your Grandma and your wonderful flat bread and pics.My grandam used to bake the or cook the same way, She never measured anything or had written recipes. She made wonderful pies!
Great looking bread! I used to love dipping bread in oil too. Now I'm craving this
What a great story about your grandmother! I love dipping homemade breads in oil! And how cute are those little spice containers you have there!!
What a lovely post! I love flat breads and make them often, but I usually get little bubbles…thanks for the tip of putting little wholes before baking I will have to try that
There is nothing better then fresh baked bread with some amazing olive oil. to dip it in. Your flat bread looks wonderful. Cant wait to try it.
What a great looking bread! I can never stop myself from nibbling on bread no matter how much I know I shouldn't and dipping in oil too. I love to read about how your grandmother used to make it without needing a scale. That's an amazing talent.
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