Whole Wheat Flatbreads

Who wouldn’t like a soft fluffy piece of warm bread? These homemade whole wheat flatbreads are easier than you think!

This is a simple recipe for soft flatbread and it’s actually adapted from my pizza dough recipe! I simply increased the water a bit and added some milk to make it extra soft, plus a little more yeast for fluffiness.

Using extra liquid results in a dough that is pretty sticky compared to pizza dough. Therefore I prefer to use my standing mixer with the hook attachment for kneading. 

If kneading by hand, you might be tempted to use a lot of flour to help knead and roll out the dough. Try to use only small amounts of flour to keep the dough from sticking to your fingers or working surface.

Better yet, use a few drops of oil. Adding too much flour might result in a heavy, dense bread.

Another temptation is to roll the flatbread very big. This will cause the middle to be thinner and the edges to be thicker (similar to a pizza crust). This often happens to mine when rolling out and may look odd, but will still taste delicious.

However, if you want the flatbread to be uniform in thickness, roll it out to 3-4 inches in diameter, then use your hands to stretch it the rest of the way, like when making pizza.

These flatbreads can be used for gyros, wraps, or stove-top pizza when you don’t want to turn on the oven.

They can even be turned to naan!

How to Make Flatbread

First warm some water in a small bowl. The water temp should be around 109-113F. Then add some honey and sprinkle yeast on top. Let this sit for 5 minutes or until foamy.

In the meantime mix the whole wheat and all-purpose (or bread) flour and salt. Make a well in the middle of the flour and add the milk, oil, and yeast mixture.

With a wooden spoon stir ingredients until they come together and form a sticky dough. Transfer the dough to a greased cutting board and start kneading with greased hands.

If using a standing mixer, attach the dough hook and turn it to low until the ingredients start coming together. Increase speed a little and knead the dough for 8-10 minutes or until dough is soft and elastic. It will be very sticky at this point.

Scrape the dough into a greased bowl and cover with kitchen towel. Let it rise until it has doubled in size, which may take 30-60 minutes.

Then divide the dough into 4-5 pieces and form each into a ball. Cover with the kitchen towel again and let them rest for 10-15 minutes.

In the meantime, heat a griddle or skillet on low for about 10 minutes.

Now using the same lightly greased surface, roll out each dough ball into a 6-7 inch circle. (You can also use a floured surface instead of oil if you prefer).

Back to your griddle, increase the heat to medium and cook each flatbread for at least 2-3 minutes until it is golden with some dark or “scorched” parts. Flip and cook other side 2-3 minutes until golden as well.

Keep flatbreads in a tortilla or bread warmer that is lined with a clean kitchen towel. Make sure they are completely covered so they stay soft and warm.

If desired, brush with butter and sprinkle with parsley or other fresh herbs. Serve immediately or allow to cool and then wrap with foil/plastic wrap and place in freezer.

How To Make Flatbread Pizza

Though you can use this flatbread recipe for pizza dough, it may be too soft.

Instead, use the recipe for my pizza dough, and then follow the cooking method for the flatbreads.

Then, top each flatbread with sauce, cheese, and toppings. Place under the broiler until the cheese melts and bubbles.

How To Make Whole Wheat Naan

To make a naan version, mix together equal amounts of milk and yogurt to make 1/3 cup. Also, replace the oil with ghee

Then brush the cooked naan with more ghee and sprinkle on minced garlic and cilantro. Enjoy with your favorite curries like chicken in coconut sauce.

What My Kids Say:
11 yo: Fluffy and spongy, and one of the best I ever had.
8.5yo: Fluffy and buttery.

Try making some of these other easy bread recipes

Homemade Wheat Bagels
Though these bagels may take some time to make, they are so worth it!
Check out this recipe
Golden wheat bagels on wooden board.
Homemade Wheat Bread
A delicious and simple recipe for homemade bread!
Check out this recipe
Whole Wheat Hot Dog Buns
These sandwich rolls are soft and fluffy, yet hearty enough to hold all your favorite fillings!
Check out this recipe
Joby's Test Kitchen hot dog buns with sesame seeds on a cooling rack.
Cheddar Cornmeal Biscuits
These easy biscuits are savory and slightly sweet with a soft muffin-like texture.
Check out this recipe
Plate of cheddar cornmeal biscuits.

Kitchen towel wrapping few loaves of whole wheat flatbreads.

Whole Wheat Flatbreads

Joby’s Test Kitchen
This soft chewy flatbread is perfect for wraps, pizza, or eaten with your favorite curry.
Prep Time 1 hour 56 minutes
Cook Time 30 minutes
Total Time 2 hours 26 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 Large Flatbreads
Calories 248 kcal

Ingredients
  

  • cup + 1½ tbsps (102.5ml) warm water
  • 1 tsp honey
  • 1⅓ tsps yeast
  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) all-purpose or bread flour (bread flour will make it chewier and fluffier!)
  • ¾ tsp salt
  • cup (80ml) warm milk
  • tsps olive oil

Optional:

  • butter
  • parsley, minced

Instructions
 

  • To the warm water, add the honey and sprinkle the yeast on top. Let sit 5 minutes or until foamy.
  • In the meantime mix the flours and salt. Make a well in the middle of the flour and add the milk, oil, and yeast mixture. With a wooden spoon stir ingredients until they come together and form a sticky dough. Then knead by hand on greased cutting board.
  • If using a standing mixer, attach the dough hook and turn it to low until the ingredients start coming together. Increase speed a little and knead the dough for 8-10 minutes or until dough is soft and elastic. It will be very sticky at this point.
  • Scrape the dough in a greased bowl and cover with kitchen towel. Let rise until doubled, about 1 hour.
  • Divide the dough into 4-5 pieces and form each into a ball. Cover with the towel and let them rest for 10-15 minutes.
  • In the meantime, heat a griddle or skillet on low for about 10 minutes.
  • Then use a lightly greased or floured surface to roll out each dough into a 6-7 inch circle. If the dough gets too sticky, add small amounts of flour or oil at a time.
  • Increase heat to medium and cook each flatbread for at least 2-3 minutes and until one side is golden with some dark or “scorched” parts. Flip and cook other side 2-3 minutes.
  • Keep flatbreads in a tortilla or bread warmer that is lined with a clean kitchen towel. Make sure they are completely covered, so they stay soft and warm.
  • If desired, brush with butter and sprinkle with parsley or other fresh herbs. Serve immediately or allow to cool and then wrap with foil/plastic wrap, and place in freezer.

Notes

To Make Stove-Top Pizza: Using this dough recipe or your favorite pizza dough, cook the bread on the stove following the directions above. Then top each flatbread with sauce, cheese, and toppings and place under a broiler until the cheese melts and bubbles.
To Make Naan: Substitute half of the milk with yogurt. Use ghee instead of oil and butter in the recipe. Brush cooked naan with ghee and sprinkle on minced garlic and cilantro.
Keyword bread, naan, wheat flour

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