By WEEK Producer


Chef Josh Lanning, The Harvest Cafe


1/4 tsp.  active dry yeast

1 1/2 cup warm water
2 tsp.  olive oil
2 tsp.  salt
3 cup "OO" flour or all-purpose flour
1 cup wheat flour


To make the dough, in a small bowl, mix the yeast and water and let active for a few minutes.  Add the oil and salt.

In a mixer bowl fitted with a dough hook, combine flours and yeast mixture and mix on low for 4 minutes.  Knead on med-low for 15 minutes or until the dough looks smooth.
Transfer the dough to a oiled bowl and cover with plastic wrap and refrigerate overnight.  
The next day punch the dough down.  Let rise for 2-3 more hours.  Turn onto a floured surface.  Portion into 4 equal sized dough chunks.  Form into a ball, cover and let rise again for 1 hour.  When ready, roll the dough into long flatbread.  Brush with a small amount of olive oil.  Place on a hot grill or bake in the oven for 10 minutes.