Mesquite Flatbread

Ingredients

• 60 g Mesquite Flour
• 140 g All Purpose Flour
• 1 tsp Kosher Salt
• 1 tsp Olive Oil
• 120 ml Water

Method

1. In a medium bowl, combine {mesquite_flour}, {all_purpose_flour}, and {kosher_salt}. Drizzle in {olive_oil}, then pour in {water} and mix until a shaggy dough forms. Knead in the bowl for a few minutes until smooth and supple; add a few drops more {water} only if the dough feels dry and crumbly.
2. Cover the dough and let it rest at room temperature until relaxed and easier to roll.
3. Divide the rested dough into equal portions, then roll each into a thin round on a lightly floured surface until even and flexible.
4. Heat a dry cast-iron skillet or griddle over medium-high heat until fully hot. Cook each round one at a time until the surface blisters, the underside shows deep brown spots, and the dough turns tender and cooked through, flipping once. Stack and wrap in a clean towel to keep warm and soft.