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Whole Wheat Flatbread (stovetop method)
Contributed by: Melinda
This is very easy and if you use a bread machine to make the dough part, requires very little attendant time. A great recipe for hot days since the griddle or skillet won't heat up the house the way an oven would.
What you need
- 250ml warm water (slightly over 1 cup)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups white or whole spelt flour
- 1 1/2 tsp bread machine or rapid rise yeast
- 1 tsp kosher or sea salt
- 1 T oil
- 1 T agave
How to make it
- Place ingredients in bread maker pan according to instructions for your machine and set for dough (not bake) setting.
- Divide into 10-12 pieces, shape into balls twisting beneath, and set on a clean kitchen towel, lightly dusted with flour
- Let rest 10 minutes - meanwhile, preheat a griddle to 425º-High (or a non-stick skillet over medium-high)
- While griddle heats, begin rolling the balls of dough into 4-5 inch rounds and return to the floured towel to rest again until all balls are rolled out
- Gently flip rounds placing the top side down onto the preheated griddle (as many as will fit at one time)
- Cook until lightly browned on the bottom
- Flip and cook on reverse until lightly browned and cooked through
- Remove as done to a board and cover with a clean, dry kitchen cloth
If mixing and kneading by hand: Mix together the flours, yeast and salt in a large mixing bowl. Add the oil, agave and water knead until smooth. Shape into a ball, and place in an oiled bowl. Covered with plastic wrap and leave in a warm place until more than doubled in bulk.
After the dough has risen, punch it down and knead again. Proceed to shaping and baking (above).
I serve these as part of our Saturday mezze meals (picnic style dining)
Can be served warm or fully cooled. Store in a plastic bag and in the refrigerator if they don't disappear within a day :)
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