For thousands of years, flatbread has been a cornerstone of cuisines across cultures, from Indian chapati to Mediterranean pita. This wholesome whole wheat version brings the ancient tradition to your kitchen with a healthy, modern twist. Perfect for scooping up curries, creating wraps, or serving alongside your favorite Mediterranean dishes, these flatbreads are both nutritious and surprisingly simple to make.
Ingredients
For the Dough:
- 2 cups (240g) whole wheat flour, plus extra for dusting
- ½ cup (120ml) warm water (105-110°F/40-43°C)
- 1 tablespoon (15ml) extra virgin olive oil
- ½ teaspoon (3g) salt
- ½ teaspoon (2g) baking powder
Optional Toppings/Seasonings:
- 1 tablespoon fresh herbs (parsley, rosemary, or thyme)
- 1 clove garlic, minced
- Olive oil for brushing
- Sea salt flakes for sprinkling
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together whole wheat flour, salt, and baking powder
- Create a well in the center of the flour mixture
- Form the Dough:
- Pour warm water and olive oil into the well
- Using your fingers, gradually incorporate the flour into the liquid
- Mix until a shaggy dough forms
- Knead the Dough:
- Turn dough onto a lightly floured surface
- Knead for 5-7 minutes until smooth and elastic
- The dough should be soft but not sticky
- Rest Period:
- Place dough in a lightly oiled bowl
- Cover with a clean kitchen towel
- Let rest for 20-30 minutes at room temperature
- Shape the Flatbreads:
- Divide dough into 8 equal portions
- Roll each portion into a ball
- On a floured surface, roll each ball into a 6-inch (15cm) circle
- Keep thickness even (about ⅛ inch/3mm)
- Cook the Flatbreads:
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat
- Place one flatbread in the dry pan
- Cook for 1-2 minutes until bubbles form
- Flip and cook other side for 30-60 seconds
- Wrap in a clean kitchen towel to keep warm
Timing
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 16 minutes (2 minutes per flatbread)
- Total Time: 51 minutes
Nutritional Information
Per flatbread (recipe makes 8):
- Calories: 120
- Protein: 4g
- Carbohydrates: 22g
- Fiber: 3g
- Fat: 2.5g
- Iron: 1.2mg
- Sodium: 150mg
Pro Tips and Tricks
- Perfect Dough Consistency:
- Add water gradually – different brands of flour absorb water differently
- Dough should be soft but not sticky
- If too dry, add water 1 teaspoon at a time
- If too sticky, add flour 1 tablespoon at a time
- Rolling Technique:
- Use sufficient flour for dusting to prevent sticking
- Roll from center outward for even thickness
- Rotate dough frequently while rolling
- Cooking Perfection:
- Ensure pan is properly preheated
- Watch for bubbles as indicators of doneness
- Don’t overcook – they should remain soft and pliable
Variations and Substitutions
- Flour Options:
- Use 50/50 whole wheat and all-purpose flour for lighter texture
- Substitute up to ¼ cup with ground flaxseed for omega-3 boost
- Try whole grain spelt flour for different flavor
- Liquid Variations:
- Use yogurt for part of the water for tangier taste
- Add milk for softer texture
- Use herb-infused water for extra flavor
- Flavor Additions:
- Mix in dried herbs before cooking
- Add garlic powder or onion powder to dough
- Incorporate ground spices like cumin or turmeric
Frequently Asked Questions
Q: Why didn’t my flatbreads puff up while cooking?
A: This usually happens when the dough hasn’t rested enough or the pan isn’t hot enough. Ensure proper rest time and preheat pan thoroughly.
Q: Can I make the dough ahead of time?
A: Yes! The dough can be made up to 24 hours in advance and stored in the refrigerator. Bring to room temperature before rolling.
Q: Why are my flatbreads tough?
A: Tough flatbreads usually result from overworking the dough or using too much flour while rolling. Handle dough gently and use minimal flour for dusting.
Q: Can I freeze these flatbreads?
A: Yes, they freeze well for up to 3 months. Place parchment paper between each flatbread before freezing.
Storage and Make-Ahead Tips
Counter Storage:
- Keep wrapped in a clean kitchen towel for up to 24 hours
- Best eaten fresh and warm
Refrigerator Storage:
- Store in an airtight container for up to 3 days
- Reheat in a dry skillet or microwave before serving
Freezer Storage:
- Cool completely before freezing
- Stack with parchment paper between each flatbread
- Store in freezer-safe bag for up to 3 months
- Thaw at room temperature
Make-Ahead Options:
- Prepare dough up to 24 hours in advance
- Store covered in refrigerator
- Roll and cook just before serving
- Can be partially cooked and finished just before serving
This whole wheat flatbread recipe combines simplicity with nutrition, creating a versatile bread that’s perfect for any meal. Whether you’re dipping it in hummus, wrapping it around falafel, or using it to scoop up the last bits of curry, these homemade flatbreads will elevate your dining experience while providing wholesome nutrition.
