Easy, Homemade, & Yeast-Free Flatbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 131.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 329.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
View full nutritional breakdown of Easy, Homemade, & Yeast-Free Flatbread calories by ingredient
Introduction
This is a wonderful recipe! It was inspired by the vegan recipe at http://keepinitkind.com/easy-homemade-vegan-yeast-free-flatbread/. It is wonderful. The nutrition info. was not provided, so I entered the recipe here. This is a wonderful recipe! It was inspired by the vegan recipe at http://keepinitkind.com/easy-homemade-vega
n-yeast-free-flatbread/. It is wonderful. The nutrition info. was not provided, so I entered the recipe here.
Number of Servings: 8
Ingredients
-
1 C whole wheat flour + more for flouring the work surface
1 C all purpose flour
1 T baking powder
1/2 t salt
1/2 C water
1/4 C 2% milk
2 T olive oil
Tips
I substituted 1C whole wheat flour & 1C all purpose flour for the 2C unbleached all-purpose flour listed in the original recipe The original recipe is vegan and calls for non-dairy milk. I substituted 2% milk.
Directions
Combine all of the ingredients in a food processor, fitted with a dough blade or a stand mixer. Process/mix until a ball forms.
The ball of dough should be soft, pliable, but not not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
Transfer the ball of dough to a floured surface. Divide the dough in half and roll both halves into balls. Divide each of those balls in half and roll them into balls. Divide the four balls in half, creating 8 small balls of dough. Set them aside.
Line a baking sheet with parchment paper. Make sure your surface is still well-floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5-6-inch circle-ish shape.
Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (It's okay if the flattened circles slightly overlap each other). Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper).
Heat a frying pan or griddle over medium-high heat. Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes.
Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days. Enjoy!
Serving Size: Yield: 8 pieces of flatbread
Number of Servings: 8
Recipe submitted by SparkPeople user STARWARSFAN2.
The ball of dough should be soft, pliable, but not not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
Transfer the ball of dough to a floured surface. Divide the dough in half and roll both halves into balls. Divide each of those balls in half and roll them into balls. Divide the four balls in half, creating 8 small balls of dough. Set them aside.
Line a baking sheet with parchment paper. Make sure your surface is still well-floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5-6-inch circle-ish shape.
Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (It's okay if the flattened circles slightly overlap each other). Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper).
Heat a frying pan or griddle over medium-high heat. Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes.
Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days. Enjoy!
Serving Size: Yield: 8 pieces of flatbread
Number of Servings: 8
Recipe submitted by SparkPeople user STARWARSFAN2.