It finally got warm enough for the cherry blossoms in my neighborhood to pop. I was getting worried for a while there, because even though we had such a mild and weird winter it felt like it might never happen...but it did, just like it does every year. My body always forgets that Spring doesn't really hit the east coast until late April.
With all of those first blossoms come the first spring veggies too - delicate green things like spring onions, chives and asparagus, of course are at the market now. Just a couple of more weeks until rhubarb, fingers crossed. This recipe utilizes all of those delicious fresh green veggies, on a wholesome crust made with white whole wheat flour.
You all know that I love baking with whole grains, so I was thrilled when King Arthur Flour approached me about partnering on this post to share a recipe made with their White Whole Wheat Flour. White Whole Wheat is milder in flavor and texture than traditional whole wheat and can be used as a 1:1 substitute in any recipe that calls for whole wheat flour, and can replace up to 50% of all purpose flour in most recipes.
Flatbreads like these guys are a perfect way to use a white whole wheat crust because its light toasty flavor doesn't overwhelm the delicate flavors of Spring's first veggies. You can also customize and use your favorite veg as toppings on this super versatile dough. I like to top the baked flatbreads with some cool, soft ricotta and a sprinkle of crisp radishes and thinly sliced green onions for a little freshness and crunch too. Definitely don't skip that part.
Thank you to King Arthur for sponsoring this post, and sending me some fun products to help make it happen like: White Whole Wheat Flour, Dough Doubler - I can’t believe I didn’t have one of these before, it is so handy for yeast doughs, Active Dry Yeast, Parchment Paper Sheets - when you go through miles of parchment paper like me, these sheets are such a timesaver!
King Arthur White Whole Wheat Flour is Identity Preserved, which means that it is trackable from field to flour and the grains are raised using sustainable practices, which all get two thumbs up from me. To learn more about how to incorporate King Arthur’s White Whole Wheat flour in to your baking check out this handy guide.
WHOLE WHEAT FLATBREADS WITH SPRING VEGETABLES
Makes 2 10-inch flatbreads
You could certainly make this dough 100% whole wheat, but I like to add just a bit of all purpose flour. Use any thinly sliced Spring veggies you like here, but I like the balance of a couple of cooked veggies and a couple of fresh ones added at the end. And a little food stylist tip I learned from my pal Carrie: To make pretty curled bits of green onion like the ones pictured, slice green onions very thinly then soak them in a bowl of ice water for about 10 minutes. They will curl right up!
3/4 cup water at 110ºF
1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil
1 1/2 cups (195g) King Arthur White Whole Wheat Flour
1/2 cup (65g) King Arthur All Purpose Flour
3/4 teaspoon kosher salt
1/2 cup grated gruyere cheese
1 cup thinly sliced radicchio
1/2 pound thin asparagus stalks, ends trimmed
1/2 cup high quality whole milk ricotta
1/4 cup thinly sliced radishes
2 green onions or spring onions, thinly sliced
salt and pepper
Stir the warm water and yeast together in a measuring cup or small bowl. Let sit until foamy, 3-5 minutes.
Whisk the flours and salt together in a 2 quart storage container with a lid. Add the foamy yeast mixture and olive oil and mix together until well combined, scrape any dough that is stuck to the sides of the container. The dough will be soft and sticky at this point, add a bit of extra water if necessary. Form the dough into a uniform ball in the center of the bowl.
Cover the bowl with the lid, but do not snap it on, alternately make the dough in a bowl and cover with plastic wrap. Keep the dough in a warm spot until the dough has roughly doubled in size, about 2 hours.
Just before you are ready to bake preheat your oven to 425ºF and toss the sliced radicchio and asparagus with olive oil, salt, and pepper. Lightly oil a baking sheet with olive oil.
Divide the dough into 2 pieces and stretch each piece into a thin oval, about 10 inches long, on the baking sheet. If the dough resists stretching, let it rest for a few minutes, then stretch again. Divide the radicchio and asparagus between the two pieces of dough and sprinkle the gruyere over the top.
Bake until the crust is golden and the cheese is melted, 15-25 minutes. Transfer the flatbreads to a serving board, then dollop the ricotta over the top. Finally, sprinkle the radishes and green onions over the top and sprinkle with salt and pepper to taste. Slice and serve immediately.