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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

  1. 250ml warm water (slightly over 1 cup)
  2. 1 1/2 cups whole wheat flour
  3. 1 1/2 cups white or whole spelt flour
  4. 1 1/2 tsp bread machine or rapid rise yeast
  5. 1 tsp kosher or sea salt
  6. 1 T oil
  7. 1 T agave

How to make it

  1. Place ingredients in bread maker pan according to instructions for your machine and set for dough (not bake) setting.
  2. Divide into 10-12 pieces, shape into balls twisting beneath, and set on a clean kitchen towel, lightly dusted with flour
  3. Let rest 10 minutes - meanwhile, preheat a griddle to 425º-High (or a non-stick skillet over medium-high)
  4. 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
  5. Gently flip rounds placing the top side down onto the preheated griddle (as many as will fit at one time)
  6. Cook until lightly browned on the bottom
  7. Flip and cook on reverse until lightly browned and cooked through
  8. 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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