Whole Wheat Flatbread Recipes

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WHOLE WHEAT FLATBREAD



Whole Wheat Flatbread image

Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.

Provided by Susiecat too

Categories     Breads

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 5

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2/3 cup warm water
4 tablespoons vegetable oil

Steps:

  • Mix flours together.
  • Mix salt into water to dissolve.
  • Add water and oil to flour, mix well.
  • Knead briefly on floured surface, let rest 10-15 minutes.
  • Cut into 12 equal parts.
  • Roll each flat, do not stack them.
  • Cook on ungreased griddle, a few minutes on each side until golden brown.
  • Optional - brush with melted butter or olive oil immediately after removing from griddle.

SOFT AND FLUFFY FLATBREAD (NO YEAST)



Soft and Fluffy Flatbread (No Yeast) image

This soft and fluffy flatbread recipe calls on baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!

Provided by Adam and Joanne Gallagher

Categories     Bread, Baking

Time 30m

Yield Makes 6

Number Of Ingredients 7

2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup (175 ml) cold water
Vegetable oil for cooking

Steps:

  • In a large bowl, whisk the flour, baking powder, and salt together until well blended.
  • Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
  • Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
  • Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that's between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that's less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
  • Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
  • Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

Nutrition Facts : ServingSize 1 flatbread, Calories 194, Fat 5.1g, SaturatedFat 0.7g, Cholesterol 0mg, Sodium 390.7mg, Carbohydrate 33g, Fiber 1.2g, Sugar 0.1g, Protein 4.3g

EASY WHOLE-WHEAT FLATBREAD



Easy Whole-Wheat Flatbread image

Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!

Categories     Side Items     Party     Party Side Items     Indian     Indian Side Items     Vegetarian     Vegetarian Side Items     Side Dish     Side Items Side Dish

Yield 6

Number Of Ingredients 5

1 cup whole wheat flour, plus 1 tablespoon for dusting the cutting board
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup fat-free Greek yogurt

Steps:

  • Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
  • Wrap the dough in plastic and let rest for 30 minutes to an hour.
  • Divide the dough into six equal portions.
  • Heat a large nonstick skillet or a griddle over medium-high heat.
  • Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
  • Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
  • Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
  • Makes 6 flatbreads.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

WHOLE WHEAT GARLIC FLATBREAD



Whole Wheat Garlic Flatbread image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups plain Greek yogurt
1 cup whole-wheat flour
1 cup all-purpose flour, plus more for the work surface
2 teaspoons baking powder
2 tablespoons chopped fresh parsley, plus 1 tablespoon finely minced
1/2 teaspoon plus 1 teaspoon kosher salt
Oil, for the grill
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons minced fresh garlic

Steps:

  • Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Preheat the grill to medium-high heat.
  • Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
  • Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.

WHOLE WHEAT FLAT BREAD



Whole Wheat Flat Bread image

I really like the taste of this simple, dense bread, and you don't even have to wait for it to rise! I bring it on camping trips all the time -- makes a great open faced sandwich with almond butter and preserves. It's also a great snack. Healthy and vegan. Cooking time includes cooling time.

Provided by federico

Categories     Breads

Time 45m

Yield 12 Slices

Number Of Ingredients 4

3 cups whole wheat flour
1 1/2 cups water
1 tablespoon extra virgin olive oil, cold pressed
2 tablespoons flax seeds (optional)

Steps:

  • Preheat oven to 350.
  • Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
  • The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
  • Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
  • Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
  • Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
  • Transfer to a cooling rack to cool, and cut into 12 slices.

Nutrition Facts : Calories 112, Fat 1.9, SaturatedFat 0.3, Sodium 1.5, Carbohydrate 21.6, Fiber 3.2, Sugar 0.1, Protein 4

WHOLE WHEAT MOLASSES FLAT BREAD



Whole Wheat Molasses Flat Bread image

This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams. We like making this especially at Eastertime.

Provided by BOLTONLANE

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 30m

Yield 16

Number Of Ingredients 9

2 cups whole wheat flour
1 cup all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
4 teaspoons vegetable oil
⅞ cup boiling water
3 tablespoons honey
3 tablespoons molasses
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
  • Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
  • Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 23 g, Cholesterol 1.9 mg, Fat 2.2 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 217.7 mg, Sugar 5.4 g

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