Adapted from Sesame Seed Pizzas
- 1 1/2 cups flour, plus more as needed
- 1 1/2 cups whole wheat pastry flour
- 3 tablespoons olive oil
- 1 teaspoons instant yeast
- 2 teaspoons salt
- 1 cup warm water + more as needed
- 1/2 teaspoon sugar
Combine flours, oil, yeast and salt in a food processor. Turn machine on and add 1 cup warm water. Process for 30 seconds, adding more water until mixture forms a ball and is slightly sticky to the touch. If it’s dry, add 1-2 tablespoons water and process for another 10 seconds.
Put the dough in a bowl and cover with plastic wrap. Let rise until doubled in size, 1-2 hours.
When dough is ready, lightly flour your hands and the work surface. Form dough into a ball and divide into 12 equal pieces. Roll each piece into a small ball. Put each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
Roll each ball less than 1/4-inch thick, using flour to prevent sticking as necessary. Dough should sit for 20 minutes before baking. When all the disks are rolled out heat oven to 350. Spray a baking sheet and sprinkle on cornmeal. Set sheet on middle rack of oven.
Slide as many disks as will fit on each sheet pan (I got 6 onto each of 2 large pans) into the oven using a pizza peel or large spatula. Bake until lightly browned and puffed, then flip to the other side. They should puff up a bit when ready. Bake 5-7 minutes.