I’ve been experimenting with whole wheat flours and alternative flours lately. Why? Well, to tell you the truth, over the past couple of months, I have been changing the way I eat. I’m trying to educate myself and make healthier choices. Which is a lifelong process.
But as of late, I’ve been making some pretty big changes to my diet. It’s been overall really, really positive and I’m loving the process.
One change is I’ve been seeking more whole grains and whole wheat (or unprocessed) flours. Experiments in baking tend to take longer because you can’t just adjust as you go like with cooking. I’ve made some version of this flatbread recipe quite a few times this past month.
Some turned out rock hard and completely inedible, while others although edible, were not very tasty. But this version, this one is a keeper. 🙂
In fact I would go so far as to say that if you served this to someone and didn’t tell them it was made with mostly whole wheat, I don’t think they’d be able to tell.
Which wasn’t exactly my goal, but I’m just trying to give you an idea of how the texture of this flatbread is. One thing that totally changed it from my original attempts: white whole wheat flour. What a revelation!
What the heck is white whole wheat flour? I had honestly never used it before. I’ve mostly been experimenting with whole wheat and then a few alternative flours (like spelt, teff and coconut flour).
But then I saw a bag labeled white whole wheat flour at the grocery store, and I immediately had to give that a try.
You can see a side by side comparison of all-purpose flour on the left and white whole wheat flour on the right in the above photo. Apparently it’s just a whole wheat flour that’s made from hard white wheat, so it has a more mild flavor and texture.
I love whole wheat but it can be a little testy to work with in baking as it can drastically change the texture and taste of a recipe fast.
Whole Wheat Flatbread, makes 6-8.
2 cups white whole wheat flour
1 cup all-purpose flour
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
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.
So what the heck do you use flatbread for? Well, for breakfast you can spread a little peanut butter and sliced fresh fruit over it. For lunch you can make an open face sandwich for tuna, egg salad or whatever you like to eat at lunch.
For a snack you can use flatbread for dipping or spreading hummus over (or other dips). And for dinner, I highly recommend you add sautéed veggies, add some cheese and then broil for a minute or two for an easy and light pizza. I’m not saying you should eat flatbread at every meal—I’m just giving you options here. 🙂
Any flatbread you don’t consume the day you make it I recommend storing in a ziplock bag or wrapping in plastic wrap and keeping them in the refrigerator, as they will last a little longer that way. Just toast them a few minutes on the stove or in the oven when you’re ready to eat. Enjoy! xo. Emma
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
- 2 cups white whole wheat flour
- 1 cup all-purpose flour
- 1 ¼ cups water (warm)
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I replace the all purpose flour with almond flour?
Love this!! It was so yummy. Can I use whole grain flour instead of whole wheat?
This bread looks absolutely delicious, I’ll definitely be trying it out soon! I’ve also never heard of white whole wheat flour, but I want to look into that now! Thanks so much for sharing 🙂
Akino | akinokiki.blogspot.ca
I use white whole wheat flour all the time when baking and I love it. It seems to replace either white flour or regular whole wheat flour pretty effortlessly in recipes. Can’t wait to try these flatbreads!
White whole wheat flour is the best. I’ve found that bread made with it doesn’t feel as heavy either, and tastes a lot closer to white bread!
This flatbread looks amazing! I’m going to have to try it out soon!
Ahhhh these look so good and I would loovvveee those with a chicken curry haha! Please check out my lifestyle blog it would mean a lot http://snapgracklepop.blogspot.co.uk 🙂
I have been using White whole wheat flour for years, it’s really great when you have kids, because they can’t tell the different between normal white flour and white whole wheat
Yum! These look so amazing! I need to try!
Thanks for the recipe, Emma! I’ll be using it often. There are so many great breakfast, lunch, and dinner options that involve flatbread.
Flatbread is so good! Even better if it’s whole wheat 🙂
I’d love to try making this!
xoxoBella | http://xoxobella.com
That looks so good! http://www.hannamarielei.com
Is this soft and foldable or is it harder? Meaning could you make a sandwich on half and fold the other half over?
Soft and foldable. We use them like pita
I can’t wait to try this recipe! Thank you so much for sharing! Flatbread is fantastic and now that I can make it on my own it will be that much more delicious. :]