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Whole Wheat Flatbread

Servings 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.