Whole Wheat Flatbread

Whole Wheat Flatbread (A Seat at the Table)

To go with the hummus I made a few days ago, I decided to try out this whole wheat flat bread.  It has the same cooking process as the naan I made a while ago, but tastes more like pita.  I like not having to turn the oven on but still getting tasty bread, so this process is better for the summer.  I ended up taking some flat bread to work and making wraps with ham and cheese, delicious!  The salt and pepper gives this flat bread a good flavor all on its own, but since it’s on the dry side I recommend serving it with a dip or something sauce-y.

Whole Wheat Flat Bread

Makes 12 small flat breads

Adapted from Joy the Baker

  • 3/4 cup warm water
  • 2 1/2 tsp (1 pkg) active dry yeast
  • 1/2 tsp granulated sugar
  • 1 3/4 cup whole wheat flour
  • 2 Tbsp old fashioned oats
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • cooking spray

In a small bowl or your measuring cup, whisk together 1/4 cup warm water, yeast and sugar.  Let sit while you combine the the dry ingredients, mixture should fizz and foam showing that the yeast is active.

In a large bowl, mix together flour, oats, salt, and pepper.  Add the yeast mixture and the other 1/2 cup warm water.  Mix together with a wooden spoon until all the flour has been moistened and you have a shaggy dough beginning to form.  Turn dough out on to a lightly floured surface and knead a few times until a smooth ball forms.

Clean out and dry your bowl, lightly coat with cooking spray and place your dough ball in the center.  Cover loosely with plastic wrap or a clean towel and let sit in a warm place until doubled in size, about 1 1/2 to 2 hours.

When the dough has doubled, turn out onto a lightly floured surface and knead a few more times.  Cut the dough in half, form each half into a log and cut into 6 pieces each.

Heat a nonstick skillet over medium heat.  Roll out each dough piece into about 4 or 5 inch circles.  Place one circle at a time in the hot (ungreased) pan.  Cook on one side for about 2 minutes, or until bubbles begin to form.  Flip and cook for another minute or two to brown the other side.  Remove from pan.  If the bread begins to get too crisp as it cools, cover loosely with a towel and the steam will keep them nice and soft.  Serve immediately or allow to cool completely and store in an airtight container for up to a week.

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