Use a rolling pin to roll the dough until very thin. For larger flatbreads, cut into 4 pieces. It may be easier to use your hands, once it starts to turn into a shaggy dough.Ĭut the dough into 8 equal pieces. In a large bowl, combine the warm water and salt and stir until the salt is disolved. You’ll still taste more of a nutty flavor compared to regular all-purpose flour because it includes the fibrous bran and germ of the wheat, but it’s a milder whole-wheat flour so it’s great if you’re getting used to the taste of whole wheat. Since it’s made with hard white wheat instead of hard red wheat, like whole wheat flour, it has a paler color and its taste is milder. It includes the bran, germ, and endosperm, making it “whole” wheat. White whole wheat flour is made with hard white spring or whiter wheat. It’s actually a different variety of wheat. What’s the difference between white whole wheat flour and regular whole wheat flour? If you don’t want to buy another bag of flour, you could do a blend of half whole wheat and half all-purpose flour.
They have it at most grocery stores or you can order it online. I bought it at Trader Joe’s but if you don’t have a Trader Joe’s near you, check out King Arthur Flour. This recipe uses white whole wheat flour. In just a few minutes, I had an easy whole wheat flatbread recipe, no yeast required! So I decided to tweak my olive oil bread recipe into a flatbread recipe and I figured while I was changing it up, I should test out a whole wheat version.
But for some reason, I’d never tried making my own. Pita, naan, wraps, literally anything in the flatbread category. This whole wheat flatbread is made in just 15 minutes, no yeast required! You can mix it up and cook it on the stovetop in just a few minutes, so you can have flatbread ready whenever you need it!
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