Flaxseed Flatbreads

Mix 1 cup lukewarm water and sugar in a large mixing bowl. Sprinkle in yeast and let stand until foamy, about 10 minutes.

Coarsely grind 1/4 cup flaxseeds in a spice grinder or blender.

With a wooden spoon, gradually beat whole wheat flour into the yeast mixture; beat about 2 minutes. Stir in ground flaxseeds, olive oil, yogurt, and salt. Gradually beat in just enough all-purpose flour until the dough is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic, about 5 to 10 minutes. (Optional: mix and knead in a stand‑up mixer fitted with a paddle attachment, then a dough hook.)

Place the dough in a lightly oiled large bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 ½ to 2 hours.

Place a baking stone or inverted baking sheet in the oven to heat. Preheat the oven to 500 °F. (Heat the baking stone for 25 minutes before baking; heat the baking sheet for 10 minutes.)

Punch the dough down. Turn it out onto a lightly floured surface and knead a few times. Divide the dough into two pieces. Cover with plastic wrap and let rest about 20 minutes.

Dust a pizza peel or large metal spatula with cornmeal. In a small bowl, combine an egg and 1 tablespoon water; stir briskly with a fork. Use your hands to press one piece of dough into an oval, then continue to stretch and press it into a 10 × 7‑inch oval, slightly less than ½‑inch thick. Place the oval on the pizza peel. Brush the top with egg glaze. Dip your fingertips in egg glaze and press them into the dough to form dimples all over the flatbread. Sprinkle with 2 teaspoons whole flaxseeds.

Working quickly, open the oven door, hold the pizza peel at a slight angle and tip the end toward the back of the baking stone. Give the pizza peel a quick jerk, letting the flatbread slide onto the baking stone. Quickly close the oven door and bake the flatbread until lightly browned and puffed, about 11 to 12 minutes. Immediately wrap the baked flatbread in a kitchen towel to keep it soft and warm. Repeat with the remaining dough and flaxseed topping.