Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center.

Makes 6 flatbreads

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2-2 hours

EASE OF PREPARATION: Moderate

1 cup lukewarm water
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 1/2-2 cups all-purpose flour
1 cup whole-wheat flour
3/4 cup finely shredded Parmigiano-Reggiano cheese
1 1/4 teaspoons salt

1. Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
2. Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.
3. Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Punch down the dough and divide into 6 equal balls. Dust with flour.
5. Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.

NUTRITION INFORMATION: Per serving: 240 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 38 g carbohydrate; 9 g protein; 4 g fiber; 633 mg sodium; 135 mg potassium.
Nutrition bonus: Selenium (34% daily value), Iron (15% dv).
Exchanges: 2 1/2 starch, 1/2 fat; 2 1/2 Carbohydrate Servings.

MAKE AHEAD TIP: Store in a plastic bag for up to 2 days.

These are absolutely terrific. I made them exactly as the recipe reads.

Anonymous, zionsville, IN

I thought these were going to be hard to make, but they came out looking exactly like the picture. I loved the flavor, and the nice soft and chewy texture. Next time I may try skipping the cheese, and mixing it up with some sundried tomatoes and basil instead for more veggies and a nice flavor twist. :-) Yummy, and a thumbs up from me on this one...

Anonymous, Gardner, MA

I've made this 3 times now. The whole wheat flour really gives this a great nutty taste, and you can use regular shredded parmesan and you'll still be pleased with the results. I also added some garlic salt to the recipe and that was good too. It's so easy to prepare, well worth the effort.

John Piepkorn, Minnetonka, MN