WHOLE WHEAT FLATBREAD
Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.
Provided by Susiecat too
Categories Breads
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix flours together.
- Mix salt into water to dissolve.
- Add water and oil to flour, mix well.
- Knead briefly on floured surface, let rest 10-15 minutes.
- Cut into 12 equal parts.
- Roll each flat, do not stack them.
- Cook on ungreased griddle, a few minutes on each side until golden brown.
- Optional - brush with melted butter or olive oil immediately after removing from griddle.
EASY WHOLE-WHEAT FLATBREAD
Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Categories Side Items Party Party Side Items Indian Indian Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 6
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
- Wrap the dough in plastic and let rest for 30 minutes to an hour.
- Divide the dough into six equal portions.
- Heat a large nonstick skillet or a griddle over medium-high heat.
- Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
- Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
- Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
- Makes 6 flatbreads.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
WHOLE WHEAT GARLIC FLATBREAD
Steps:
- Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
- Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.
WHOLE WHEAT FLAT BREAD
I really like the taste of this simple, dense bread, and you don't even have to wait for it to rise! I bring it on camping trips all the time -- makes a great open faced sandwich with almond butter and preserves. It's also a great snack. Healthy and vegan. Cooking time includes cooling time.
Provided by federico
Categories Breads
Time 45m
Yield 12 Slices
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
- The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
- Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
- Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
- Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
- Transfer to a cooling rack to cool, and cut into 12 slices.
Nutrition Facts : Calories 112, Fat 1.9, SaturatedFat 0.3, Sodium 1.5, Carbohydrate 21.6, Fiber 3.2, Sugar 0.1, Protein 4
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
- Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
- Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
- Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
- Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
- Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
WHOLE WHEAT MOLASSES FLAT BREAD
This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams. We like making this especially at Eastertime.
Provided by BOLTONLANE
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
- Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
- Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 23 g, Cholesterol 1.9 mg, Fat 2.2 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 217.7 mg, Sugar 5.4 g
WHOLE-WHEAT FLATBREADS WITH LAMB AND YOGURT
You can substitute store-bought whole-wheat tortillas (7-inch) or pocketless pita bread for the flatbread; simply toast them in a dry skillet before using.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 17
Steps:
- Whole-wheat flatbread dough: In a large bowl, combine the all-purpose flour, whole-wheat flour, olive oil, and coarse salt. Mix in water, adding more, if necessary, to forma stiff dough. Turn dough out onto a work surface and knead 5 minutes. Place dough in a bowl and cover with a damp cloth; let rest 30 minutes. Divide dough into 8 balls, then roll out to 7-inch rounds. Keep covered with a damp cloth until ready to cook.
- While the flatbread dough rests, heat 1 tablespoon oil in a cast-iron skillet over medium-high. Cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. Stir in cumin, coriander, cayenne, and 2 teaspoons salt, and cook 1 minute. Place lamb in a bowl and cover loosely with foil.
- Return skillet to medium heat and add 1 tablespoon oil. Add garlic and onion and cook until soft and beginning to brown, about 5 minutes. Add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mixture and stir in pine nuts.
- Clean skillet and return to heat; wipe with a lightly oiled paper towel. Cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. Combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. Top with lamb mixture and mint; serve with remaining yogurt sauce.
Nutrition Facts : Calories 522 g, Fat 28 g, Fiber 3 g, Protein 26 g
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WHOLE WHEAT FLATBREAD RECIPE | BON APPéTIT
From bonappetit.com
Servings 4-8Estimated Reading Time 1 min
- Whisk yeast, sugar, and ¾ cup warm water in a small bowl to blend. Let sit until yeast is foamy and sugar is dissolved, about 5 minutes.
- Combine pastry flour, salt, and 1 cup all-purpose flour in a large bowl. Stir in yeast mixture with a wooden spoon, working until dough comes together into a shaggy ball.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until smooth and stiff, about 5 minutes.
- Oil a clean large bowl. Add dough and turn to coat. Cover with a clean kitchen towel and let stand in a warm, draft-free place until doubled in size, about 1½ hours.
WHOLE WHEAT FLATBREAD RECIPE (NO YEAST REQUIRED)
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4.9/5 (27)Total Time 15 minsCategory Side DishCalories 162 per serving
- Add in the whole wheat flour and use a wooden spoon to stir until the dough starts to get sticky.
- Work it with your hands until the moisture is distributed. This may take 2-3 minutes of kneading.
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- In a bowl or glass measuring cup, combine the warm water and sugar, stir to dissolve. Then sprinkle the yeast over the top and let that foam up for 5-6 minutes.
- In a large bowl, combine the flours and salt. Pour the yeasty water mixture in with the flour mixture and stir until a dough ball forms. Knead for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for an hour.
- Punch the dough down and divide into 6-7 small balls. On a floured surface, roll the balls until they are flat and about 1/4 inch thick or a little less. You don't have to flatten them into tortillas, but you don't want them too thick or they won't cook all the way through.
- Cook in a hot (medium/high heat) skillet with a little oil for 3-4 minutes on each side. They may puff a little as you cook them and that's OK! That's how those more pronounced brown spots are formed.
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