Then you’ll start cooking them in a piping hot skillet for about 2 minutes per side, rolling another piece as the previous one cooks.

The environment and your kitchen temp will determine this, so just have a little extra flour on hand to incorporate as needed, as with any bread dough.)Īfter the dough has rested, you roll each ball into about 6 or 7-inch rounds. (You’ll need some extra flour, as each time I make this I have to add a bit more or a bit less flour to get it to the desired not-so-sticky consistency.

Once you form this into a dough, which is all done by hand in a bowl (or a table-top mixer if you want,) you knead it for about five minutes then divide it into 10 rounds and let them rest on the counter. And some warm water helps bring it all together. So, we’ve got yeast in here, a blend of whole wheat and all-purpose flour, some yogurt, a little olive oil, and a dash of salt and sugar. Hopefully you’ve been able to get your hands on some too. Yeast was pretty hard to get for a while but I think that sitch is better now. The ingredient list is most likely everything you have on hand right now. But trust me, they’ll taste better than any flatbread you can find at the store. We’re talking about 45 minutes from start to finish. And the best part, they don’t take much time at all. And they make a fabulous accompaniment to dip into soup or stew and are the best wraps for falafel, chicken kebabs, you name it. These are pillow-soft and tender and really delicious. While everyone is on a bit of a homemade bread making kick, I think it’s only fitting to share my favorite recipe for Easy Whole Wheat Mediterranean Flatbread.

Whole wheat flat bread recipe