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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 357.5 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Homemade Flatbreads calories by ingredient
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Homemade Flatbreads

Submitted by: GIRLIE_BIKE
Homemade Flatbreads

Introduction

This is the easiest bread to make ever. There is not yeast, no rising time, no kneading. It's mix the ingredients in a food processor or with a few extra minutes by hand in a bowl, roll into rounds, and cook in a hot, dry frying pan.

Why buy packages of expensive flatbreads when a couple of cups of flour will cost you pocket change? And it only takes a total of 20 minutes to make 4-6 flatbreads.

The calories shown are for 4 hearty flatbreads but for 6 flatbreads the calories become lower: 164 calories each, Total fat 2.8 grams, Fibre 3.0 grams, Sugar 0.1 grams, and Protein 4.8 grams.

The recipe is very versatile. You can increase the fibre by replacing the white flour with more wheat. Use shortening (I'd suggest finding trans fats free) instead of olive oil. Add spices like freshly ground peppercorns and cumin. Or add flax seeds and sesame seeds. Whatever you like!

I hope you try out this easy and cheap flatbread recipe and leave me comments. One thing you'll find out if you make this recipe a couple of times: it gets quicker and easier to make. What took half an hour the first time will soon turn into 15 minutes.
This is the easiest bread to make ever. There is not yeast, no rising time, no kneading. It's mix the ingredients in a food processor or with a few extra minutes by hand in a bowl, roll into rounds, and cook in a hot, dry frying pan.

Why buy packages of expensive flatbreads when a couple of cups of flour will cost you pocket change? And it only takes a total of 20 minutes to make 4-6 flatbreads.

The calories shown are for 4 hearty flatbreads but for 6 flatbreads the calories become lower: 164 calories each, Total fat 2.8 grams, Fibre 3.0 grams, Sugar 0.1 grams, and Protein 4.8 grams.

The recipe is very versatile. You can increase the fibre by replacing the white flour with more wheat. Use shortening (I'd suggest finding trans fats free) instead of olive oil. Add spices like freshly ground peppercorns and cumin. Or add flax seeds and sesame seeds. Whatever you like!

I hope you try out this easy and cheap flatbread recipe and leave me comments. One thing you'll find out if you make this recipe a couple of times: it gets quicker and easier to make. What took half an hour the first time will soon turn into 15 minutes.

Number of Servings: 6

Ingredients

    1 cup white flour
    1 cup wheat flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1 tablespoon olive oil (or another oil)
    1 cup warm water

Directions

Makes 4 large hearty flatbreads or 6 medium flatbreads.

The dough is easiest to mix in a food processor but if you don't have one it is still easy to mix the ingredients in a bowl by hand. Put the flours, salt, and baking powder in the processing bowl (or regular bowl) and pulse (stir) until blended.

Start the processor and pour the tablespoon of olive oil into the bowl. Stop the processor and stir the flour mixture that has accumulated around the edges back to the middle of the flour. The flour will look like fine bread crumbs.

By Hand: use your finger tips to rub the olive oil into the flour until it resembles fine bread crumbs.

Processor: slowly add 1/2 cup of warm water into the running processor. Then add another 1/4 of a cup of warm water. You want the dough to be soft but not sticky. The texture will be tacky to the touch but you should be able to handle the dough and roll it by hand into a ball. Once it's in that state, you are done the dough. If you've added too much water then add a teaspoon of flour and let the processor work for a moment to mix into the dough. If you've add too much flour, then add a teaspoon of water and let the processor work for a moment to mix into the dough.

By hand: add the warm water until the dough reaches the same consistency as the food processor made dough above.

Once the dough is made you need a frying pan and a rolling pin. If you have a tortilla press then that will help roll out the dough, but it's not necessary. Just a bit easier.

The dough will be tacky feeling but not sticky and you really don't need any extra flour on the counter to roll it out. It's also a soft dough in texture and that'll help rolling out without the dough bouncing back to it's original size.

Heat up the frying pan at a medium temperature.

Divide the dough into either 4 or 6 pieces. Working with one piece at a time, first press flat in the tortilla press, then roll out until the dough is thin and about 8 inches across for the large or 5-6 inches across for the smaller pieces.

Once rolled, place the flatbread onto the hot, dry frying pan. Bubbles will start to form on the raw side of the dough. After 30 seconds, flip the bread over and cook the other side. Once the bread is golden in colour, remove from the pan and wrap in a clean dish towel.

Start rolling out the next piece of dough when you've put the previous piece in the frying pan. Repeat until you are out of dough, piling the freshly made flatbread onto the already cooling ones and keep them wrapped in the towel.

Wrapping the flatbreads will do a couple of things. First, you may notice the freshly cooked flatbreads feel crunchy and stiff. By covering them, the steam from the breads will soften the crust and make them easier to fold into sandwiches when they've cooled. Second, the towel will trap the steam in and around the breads and continue to cook them.

Number of Servings: 6

Recipe submitted by SparkPeople user GIRLIE_BIKE.





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