1 package (1/4 ounce) active dry yeast
1 teaspoon honey
1 3/4 cups warm water, 105 - 115 degrees
2 3/4 cups bread flour
1/2 cup whole wheat or rye flour
1 teaspoon fine sea salt
1 Tablespoon Oilerie Toasted Sesame Oil
3 Tablespoons of your favorite Oilerie oil (lemon, orange, chili, garlic, truffle, porcini, rosemary, sun dried tomato, toasted sesame or any combination thereof)
1 or 2 teaspoons of kosher salt

Dissolve yeast and honey in a small bowl; let stand until foamy, about 5 minutes. Put bread flour, whole wheat flour and salt in the bowl of a stand mixer fitted with dough hook. Mix briefly to combine. With the machine running (setting 2 or 3), pour yeast mixture slowly into the bowl. Add the toasted sesame oil. Knead on setting 3 until the dough cleans the sides of the bowl. If too dry add a bit more water; if too sticky, add more flour.

Transfer the dough to a large plastic bag; squeeze air out of bag and seal at top. Let dough rise in a warm place until double in size, about 1 hour. Press down dough in bag to deflate.

Preheat oven to 450 degrees. Oil two large baking sheets; sprinkle with cornmeal. Cut dough in half. Roll each into a rectangular shape on a lighlty floured work surface. Place dough on prepared baking sheets; stretch and press until about 10 by 12 inches. Using a fork, poke holes all over surface of the bread to prevent large air bubbles from forming during baking. Brush each flatbread with 1 1/2 tablespoons of your favorite Oilerie olive oil. Sprinkle the salt over the breads and using a pizza cutter, lighlty score each bread into squares. Bake until golden brown, about 15 minutes.

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