Brady Evans has a hard time finding some really good healthy bread alternatives in the grocery store, so she takes matters into her own hands.
By Brady Evans

I’m really frustrated at the lack of healthy bread offerings in our closest grocery store. There are rows and rows of the same brand and same style of enriched white sandwich bread and usually about 3 loaves of staling wheat bread available for purchase.

Now I have no problem making my own whole wheat sandwich bread; I do, however, have a problem finding the time to set aside to do so.

This past weekend after my grocery shopping trip, I came home without a single loaf of bread but the ingredients for two different types of sandwiches that I had added to my meal plan.

This whole wheat flatbread recipe saved the day. It can be made after work and allows only a short rest which is the perfect window of time for prepping the main course ingredients.

Whole Wheat Flatbreads

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Author: adapted from Martha Stewart
Total Time: 51 minutes
Yield: 8 flatbreads 1x

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Description

This whole wheat flatbread is a quick and healthy alternative to store-bought bread, perfect for sandwich wraps and easy to prepare on a weeknight.

Ingredients

Units Scale

3 cups (710 mL) whole wheat pastry flour
1/4 cup (60 mL) olive oil
2 teaspoons salt
3/4 cup (180 mL) water, plus 1-2 tablespoons as needed

Instructions

In a large mixing bowl, combine 3 cups of whole wheat pastry flour, 1/4 cup of olive oil, and 2 teaspoons of salt.
Gradually add 3/4 cup of water, mixing until a smooth dough forms. If the dough is too dry, add additional water, 1 tablespoon at a time, until the desired consistency is reached.
Transfer the dough to a flat surface and knead for 5 minutes until the dough is smooth and elastic.
Place the dough in a bowl and cover with a damp towel. Let it rest for 30 minutes to allow the gluten to relax.
After resting, divide the dough into 8 equal portions.
Roll each portion into a thin circle, approximately 1/8 inch thick.
Heat a skillet over medium-high heat. Cook each flatbread for about 1-2 minutes on each side, or until bubbles form and the bread is lightly browned.
Remove from heat and cover with a clean towel to keep warm until serving.

Notes

These flatbreads can be stored in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving. For a softer texture, brush with a little olive oil before cooking. Consider adding herbs or spices to the dough for extra flavor.

Prep Time: 35 minutes
Cook Time: 16 minutes
Category: Side Dish
Cuisine: American