3 1/2cupsflourunbleached, whole wheat, or a mixture of the two
2Tablespoonsoil
1teaspoonssalt
1cupraspberry pureefrozen, thawed and crushed
Instructions
for "sponge" mix the yeast, sugar and water. Add 1 cup flour to liquid. Cover the bowl and let rise for 10 minutes.
Place 2 cups of flour and all the other ingredients with the "sponge" in the bowl of a mixer and beat for 10 minutes with a hook attachment until you get a soft ball of dough. Add more flour slowly if necessary.
Preheat the oven to 550F with rack in middle of oven.
Divide dough into 4 pieces and shape into 4 balls. Let rest for about 10 minutes on the counter.
Roll or stretch each piece out to a round to about 7 inches in diameter.
Place onto oven trays and bake for 1 1/2 to 2 minutes per side, until golden.
Notes
I used 1/2 cup of raspberry puree and added it to half the ready dough mixture. I made 1 plain, 1 raspberry and 2 mixed dough flatbreads. Have fun with it!