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
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 0
- Sodium: 590
- Fat: 5
- Carbohydrates: 22
- Fiber: 3
- Protein: 4
- Cholesterol: 0