Whole Wheat Honey Flatbread

In a large bowl, dissolve the honey in the lukewarm water. Stir in the yeast and half the bread flour and let sit for 10 minutes until the mixture is bubbly.

Stir in the remaining bread flour and the whole-wheat flour. Mix to combine and then add the walnuts, salt and half the oil. Mix by hand or with a dough hook for 5 minutes, then turn out onto a lightly floured work surface and knead until smooth and elastic. Clean out the bowl, wipe dry, and lightly oil. Return the dough to the bowl, cover with plastic wrap, and let rise for 1-1/2 to 2 hours in a warm place, until doubled in volume.

Gently punch the dough down, and turn out onto a lightly floured surface. With a sharp knife, cut into 8 pieces. Roll each piece into a ball, dust the top with flour and let rest on a floured surface, covered, for 30 minutes. The dough is ready when an impression from a finger does not bounce back.

Preheat the oven to 450º F and dust two very large baking sheets with flour.

Working with one piece of dough at a time, keeping the rest of the dough covered. With the lightly floured palm of your hand, flatten the dough. With a small rolling pin, roll out to a circle approximately 8 inches in diameter. Baking in 2 batches, place on baking sheets. Brush edges with olive oil and dust with black pepper. Bake for 8 minutes or until golden brown, then top as desired, or add traditional pizza toppings to each flatbread before baking

Suggested toppings:

Greek:
Top each baked flatbread with 1/4 cup lightly dressed arugula, 2 tablespoons of crumbled feta cheese, 1 tablespoon coarsely chopped toasted California walnuts, 3 to 4 halved cherry tomatoes and 3 pitted kalamata olives.

Italian:
Top each baked flatbread with 1/4 cup torn pieces of fresh mozzarella cheese, 1 tablespoon coarsely chopped toasted California walnuts, 3 to 4 halved cherry tomatoes and small fresh basil leaves. Dust with freshly grated Parmesan cheese.