Stupid Easy Authenic Flatbread
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.
Servings 10 flatbreads
Ingredients
- 4.5 Cups Naturally White Whole Wheat Flour
- 0.5 Cup Oil we change it up and use all different kinds – olive, grapeseed, sunflower seed…) + a few TBS to cook with. More oil makes a chewier bread more pliable (won’t break when it’s folded or made into a wrap), so play around with this until you get a consistency that’s right for you.
- 1 Cup Warm Water
- 1 tsp Sea Salt
- 2.25 tsp Yeast I use yeast, even though flatbread is technically unleavened bread. It will give it a bit more spring, but it’s completely optional.
Instructions
I’m usually in a rush when I make flatbread, so I use my Kitchen Aid with a bread hook. This kind of bread lends itself well to a mixer. If I’m not in a rush, I’ll just put all the ingredients in the bowl and let them autolyse (come together on their own) for about 20 minutes, then work it with a pastry scraper until it’s easy to handle.
- 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.
Notes
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.
"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.