Basic Flatbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Whole wheat flour, water, olive oil, and salt
Combine all ingredients in a mixing bowl until well incorporated. Let stand for 30 minutes to all the flour to absorb all the water and become pliant.
Lightly flour a work surface (I use white whole wheat flour for this, because it is usually finer than regular whole wheat) and place the dough in the middle. Knead the dough for about 5 minutes, until the dough is smooth and elastic. I've found the dough will be slightly sticky to the touch, but doesn't leave your hand caked when you set it down.
Roll the dough into a ball and place it in an oiled bowl and cover it with plastic wrap. Refrigerate for 8 to 12 hours, or overnight.
When you are ready to cook the bread, bring the dough out and place it on a floured work surface. Wait 30 minutes, or until the dough is room temperature. Split the dough into 12 parts (approximately 2 oz each). Using a rolling pin, roll each part out into a thin disc, turning the dough as you roll to keep it consistent. You should end up with a disc about 8" in diameter and very thin.
Meanwhile, heat a cast iron skillet over medium high heat. If your skillet is not well cured, brush just enough oil on it to create a slick surface. When the pan just starts to smoke, carefully add one of the dough discs and cook for 30 seconds to 1 minute, depending on how thin yours came out. Flip the dough, and cook for another 30 seconds.
The bread should be a rich brown with a few charred spots. It will be slightly chewy, and still soft enough that it can be folded, rolled, etc. It will take time and practice to get a feel for exactly how long to let each side cook.
Makes approximately 12 8" discs.
Number of Servings: 12
Recipe submitted by SparkPeople user REDMAIJ.
Lightly flour a work surface (I use white whole wheat flour for this, because it is usually finer than regular whole wheat) and place the dough in the middle. Knead the dough for about 5 minutes, until the dough is smooth and elastic. I've found the dough will be slightly sticky to the touch, but doesn't leave your hand caked when you set it down.
Roll the dough into a ball and place it in an oiled bowl and cover it with plastic wrap. Refrigerate for 8 to 12 hours, or overnight.
When you are ready to cook the bread, bring the dough out and place it on a floured work surface. Wait 30 minutes, or until the dough is room temperature. Split the dough into 12 parts (approximately 2 oz each). Using a rolling pin, roll each part out into a thin disc, turning the dough as you roll to keep it consistent. You should end up with a disc about 8" in diameter and very thin.
Meanwhile, heat a cast iron skillet over medium high heat. If your skillet is not well cured, brush just enough oil on it to create a slick surface. When the pan just starts to smoke, carefully add one of the dough discs and cook for 30 seconds to 1 minute, depending on how thin yours came out. Flip the dough, and cook for another 30 seconds.
The bread should be a rich brown with a few charred spots. It will be slightly chewy, and still soft enough that it can be folded, rolled, etc. It will take time and practice to get a feel for exactly how long to let each side cook.
Makes approximately 12 8" discs.
Number of Servings: 12
Recipe submitted by SparkPeople user REDMAIJ.
Nutritional Info Amount Per Serving
- Calories: 121.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 581.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.0 g
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