Flatbread
An easy recipe for homemade soft flatbread that is perfect for sandwiches, dipping and making personal pizzas! There is even some whole wheat flour to make these even healthier than store-bought.
Servings: 8 flatbreads
Ingredients
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 teaspoon granulated sugar
- ⅔ cup water about 110 degrees F
- 2 cups bread flour divided
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- ½ cup milk about 110 degrees F
- 1 tablespoon olive oil
Instructions
- Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy.
- Add 1 cup bread flour, whole wheat flour, salt, milk, and olive oil. Stir until combined.
- Knead dough until soft and slightly sticky, adding remaining flour as needed.
- Place dough in a greased bowl, cover, and let rise 1 hour until doubled.
- Divide dough into 8 pieces and rest 10–15 minutes.
- Roll thin and cook on a 350°F griddle, 2–3 minutes per side.
- Stack cooked flatbreads under a towel. Serve warm.
Notes
Technique: Roll dough very thin (?-inch) for best puff and flexibility.
Variation: Substitute half the milk with Greek yogurt for a tangier flatbread.
Storage: Store wrapped at room temperature up to 2 days; reheat to soften.
Variation: Substitute half the milk with Greek yogurt for a tangier flatbread.
Storage: Store wrapped at room temperature up to 2 days; reheat to soften.
Nutrition
Calories: 193kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 299mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.003mg | Calcium: 30mg | Iron: 1mg