Whole Wheat Flatbread

Whole Wheat Flatbread

This all started with a mangled pita.

My whole life I never figured out how to cut any food without it being… off. Cheese, artisan bread, cake. Not. One. Thing.

And that’s how we get to the pita. I just wanted to stuff half a pita with some lunch meat and cheese. It was all going so well until I saw the knife poking out at the bottom right corner. White. Rage. I tossed it in the trash and decided I was on the  flatbread bandwagon forever.

Of course, there wasn’t any in the house (where groceries are like gold), so I went to the trusty Internet. Who knew that the first recipe would be the one I loved?

Whole Wheat Flatbread
minor changes from Food.com

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried herbs
2/3 cup warm water
1/4 cup vegetable or olive oil

Mix the flours and herbs together.

Dissolve the salt in the water.

Make a well in the flour mixture and add the water and oil, mix well with your hands.

Knead briefly on a lightly floured surface and let the dough rest about 20 minutes.

Divide into 6 even balls and roll flat. Don’t stack them on top of each other to avoid sticking.Flatbread

Heat a griddle on medium high heat. Cook on the ungreased griddle about three to five minutes or until bubbles appear on the top and bottom is golden brown.

Flatbread

Flip and cook another three minutes. Cool on a wire rack. Store in an airtight container for up to a week.

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5 Comments

  1. This is great! My fiance is a diabetic, so all he can eat are wholewheat things. This will fit right into our recipe list, thanks!

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