A simple flatbread recipe that uses 100% whole wheat flour (either naturally white whole wheat or regular whole wheat flour) and only takes a few minutes to make.
If you’re using yeast and it’s not rapid-rise, proof it now.
Mix all your dry ingredients together.
Slowly add your oil, then your water (plus yeast).
Knead/Mix until it’s no longer sticky and you can handle it. Add more flour if it’s wet & more water if it’s dry.
Shape into several small balls (about the size of a large meatball), flour your surface well, and smash your ball flat. Flour it on both sides and roll it out with a rolling pin, making sure to lightly flour it each time your turn it over (ie. roll a few times, pick up the dough and flip it over. flour, roll a few times in another direction, pick up the dough and flip it back over… repeat.) We usually like ours pretty thin, so I’ll flip and roll a few times.
Heat a cast iron skillet (or any pan big enough to accommodate the dough) with olive, avocado, or grapeseed oil and put your flatbread in it. Flip it with a spatula when it’s nice and golden and bubbly on one side.
Voilà! Place on cooling rack if you're not serving immediately, or keep warm in the oven until you’re ready to serve. This recipe yields about ten 7" diameter flatbreads.
Flour: If you want a lighter colored (but still whole wheat) flatbread, use a
"naturally white" whole wheat flour. Or just use regular organic stone-ground whole wheat bread flour. The images in this article show flatbreads made from both types of flour.
Stupid Easy Authenic Flatbread https://www.tyrantfarms.com/stupid_easy_flatbread/