whole wheat flatbread recipe

Written ByJenny Smyth Posted on
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The Best whole wheat flatbread recipe

I’ve been making whole wheat flatbread for years, and it’s still a staple in our household. There’s something about the simplicity of this recipe that I just love – it’s easy to make, delicious to eat, and perfect for any occasion.

Whether I’m serving it with soups, stews, or as a side dish for a family gathering, it’s always a crowd-pleaser. My kids especially love helping me mix the dough and shape the flatbreads into perfect circles.

As for me, I appreciate the fact that this recipe is not only tasty but also packed with nutrients from the whole wheat flour. It’s a great way to get some extra fiber into our diets without sacrificing flavor or texture.

I’ve experimented with various types of whole wheat flour over the years, and I find that using a coarse grind produces the best results. This particular recipe uses a combination of all-purpose flour and whole wheat flour, which gives it a lovely texture and flavor.

The key to making great flatbread is to use a gentle touch when mixing the dough – overworking it can lead to tough breads that are more suitable for tearing apart than slicing into thin pieces.

Whole Wheat Flatbread

4.6 from 1020 votes

This simple whole wheat flatbread is soft, chewy, and perfect for wraps, dips, or as a side. Made with basic pantry ingredients, it comes together quickly and is a healthier alternative to store-bought bread.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup warm water
2 tablespoons olive oil

👨‍🍳Directions

1In a large mixing bowl, whisk together the whole wheat flour, salt, and baking powder.
2Add the warm water and olive oil, then stir until a shaggy dough forms.
3Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic.
4Cover with a clean kitchen towel and let rest for 10 minutes.
5Divide the dough into 8 equal pieces and roll each into a ball.
6On a floured surface, roll one ball into a 6-inch circle about 1/8 inch thick.
7Heat a dry skillet or griddle over medium-high heat until hot.
8Place one flatbread in the pan and cook for 1 to 2 minutes until bubbles form on the surface and the bottom is golden brown.
9Flip the flatbread and cook for another 1 to 2 minutes until the other side is also golden brown and cooked through.
10Transfer to a plate and cover with a towel to keep warm.
11Repeat with remaining dough.

🔧Equipment

Mixing bowl
Rolling pin
Skillet or griddle
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 1g🥩Protein: 6g

📝Notes

For extra flavor, add herbs like rosemary or garlic powder to the dough. Store leftover flatbreads in an airtight container for up to 3 days or freeze for longer storage.

Watch Video Of How Whole Wheat Flatbread Works

This whole wheat flatbread recipe has been a staple in our household for years, and it’s easy to see why – it’s deliciously simple to make and packed with nutrients from the whole wheat flour.

Whether you’re serving it as a side dish for a family gathering or as part of a larger meal, this recipe is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Whole Wheat Flatbread

1. What type of flour should I use for this recipe?

I recommend using a coarse grind whole wheat flour for the best results. You can also experiment with other types of flour, such as spelt or kamut, but keep in mind that these may have slightly different flavors and textures.

2. How do I ensure my flatbread is evenly cooked?

To achieve an evenly cooked flatbread, make sure your oven is preheated to the correct temperature and use a pizza stone or baking sheet to cook the bread on. If you’re cooking multiple flatbreads at once, try rotating them halfway through the cooking time to ensure even browning.

3. Can I make this recipe gluten-free?

While this recipe is not inherently gluten-free due to the use of whole wheat flour, you can substitute in gluten-free flours such as almond or coconut flour to create a gluten-free version.

4. How do I store leftover flatbread?

Store leftover flatbread in an airtight container at room temperature for up to three days or freeze it for longer storage.

5. Can I reheat leftover flatbread?

Yes, you can reheat leftover flatbread in the oven by wrapping it in foil and heating at 350°F (175°C) for 10-15 minutes or until warm and crispy.

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