Whole Wheat Flat Bread
Discover the simplicity and wholesome goodness of homemade Whole Wheat Flat Bread! Made with just five basic ingredients—whole wheat flour, olive oil, baking powder, salt, and warm water—this recipe delivers soft, pliable flatbreads with a hearty, nutty flavor. Perfect for wraps, dipping, or serving alongside your favorite soups and curries, these flatbreads are quick to prepare, requiring only 20 minutes of prep time and a hot skillet to cook to perfection. With no need for yeast or long rising times, this versatile recipe is ideal for weeknight dinners or meal prep. Plus, the use of whole wheat flour makes these flatbreads a healthier alternative to store-bought options, rich in fiber and nutrients. Make a batch today, and bring freshly baked goodness to your table in minutes!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 1 teaspoons Baking powder
- 2 tablespoons Olive oil
- 0.75 cups Warm water
Instructions
In a large mixing bowl, whisk together the whole wheat flour, salt, and baking powder until well combined.
Add the olive oil to the dry ingredients, and mix with your fingers or a fork until the mixture resembles coarse crumbs.
Gradually add the warm water, a little at a time, mixing continuously, until the dough comes together into a soft, pliable ball. If the dough is too sticky, add a little more flour; if it's too dry, add a few more drops of water.
Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.
Divide the dough into 6 equal portions and roll each piece into a ball. Cover the balls with a clean kitchen towel and let them rest for 10 minutes.
Heat a dry skillet or griddle over medium-high heat.
On a floured surface, roll out each dough ball into a thin circle or oval, about 8 inches in diameter.
Place the rolled-out dough onto the preheated skillet. Cook for about 1-2 minutes, or until bubbles form and the underside has golden-brown spots.
Flip the flatbread and cook for another 1-2 minutes until both sides are cooked and have spots of color.
Repeat with the remaining dough balls. Keep the cooked flatbreads warm by wrapping them in a clean kitchen towel.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
