WHOLE WHEAT FLATBREAD
Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.
Provided by Susiecat too
Categories Breads
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix flours together.
- Mix salt into water to dissolve.
- Add water and oil to flour, mix well.
- Knead briefly on floured surface, let rest 10-15 minutes.
- Cut into 12 equal parts.
- Roll each flat, do not stack them.
- Cook on ungreased griddle, a few minutes on each side until golden brown.
- Optional - brush with melted butter or olive oil immediately after removing from griddle.
WHOLE WHEAT FLATBREAD
Easy light Flat breads can be used with south asian or middle eastern cuisine and make great pizzas and sandwiches.
Provided by CP Camper
Categories Breads
Time 2h40m
Yield 6-7 Flat Breads, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour warm water into mixing bowl and add olive oil, yeast and sugar. Whisk briefly and let stand until yeast is fully activated.
- Stir in dry ingredients and combine to form smooth dough(best to use your stand mixer's kneader for this step).
- Knead by hand for five minutes on a lightly floured surface adding additional flour as needed.
- Add 1 teaspoon Oil to clean bowl and add dough, turning to coat. Cover and let stand for 1 1/2 hours.
- Punch down dough and divide into 6 or 7 even balls.
- Lightly roll out each ball into a 5 or six inch circle.
- Bring a non-stick pan to med-high and cook each disc individually turning once. Each side should show some dark brown spots, but avoid burning.
Nutrition Facts : Calories 232.4, Fat 5.6, SaturatedFat 1.9, Cholesterol 7.3, Sodium 519.1, Carbohydrate 37.9, Fiber 6.4, Sugar 1, Protein 10.6
WHOLE WHEAT GARLIC FLATBREAD
Steps:
- Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
- Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.
WHOLE WHEAT MOLASSES FLAT BREAD
This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams. We like making this especially at Eastertime.
Provided by BOLTONLANE
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
- Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
- Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 23 g, Cholesterol 1.9 mg, Fat 2.2 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 217.7 mg, Sugar 5.4 g
WHOLE WHEAT PIADINAS OR ITALIAN FLAT BREAD
I love this recipe for a quick and easy bread side dish. Again I took a basic and totally rewrote the recipe until it really had nothing to do with the original.
Provided by Maeven6
Categories Breads
Time 20m
Yield 10 breads
Number Of Ingredients 8
Steps:
- Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
- The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using.
- Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees.
- Create disks aproximately 8 -10" round.
- Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well.
- They cook fast and should be tender.
- Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.
Nutrition Facts : Calories 325, Fat 9.3, SaturatedFat 7.2, Sodium 1110.7, Carbohydrate 54.4, Fiber 6.5, Sugar 0.3, Protein 9.2
WHOLE WHEAT FLAT BREAD
I really like the taste of this simple, dense bread, and you don't even have to wait for it to rise! I bring it on camping trips all the time -- makes a great open faced sandwich with almond butter and preserves. It's also a great snack. Healthy and vegan. Cooking time includes cooling time.
Provided by federico
Categories Breads
Time 45m
Yield 12 Slices
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
- The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
- Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
- Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
- Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
- Transfer to a cooling rack to cool, and cut into 12 slices.
Nutrition Facts : Calories 112, Fat 1.9, SaturatedFat 0.3, Sodium 1.5, Carbohydrate 21.6, Fiber 3.2, Sugar 0.1, Protein 4
WHOLE-WHEAT FLATBREADS WITH LAMB AND YOGURT
You can substitute store-bought whole-wheat tortillas (7-inch) or pocketless pita bread for the flatbread; simply toast them in a dry skillet before using.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 17
Steps:
- Whole-wheat flatbread dough: In a large bowl, combine the all-purpose flour, whole-wheat flour, olive oil, and coarse salt. Mix in water, adding more, if necessary, to forma stiff dough. Turn dough out onto a work surface and knead 5 minutes. Place dough in a bowl and cover with a damp cloth; let rest 30 minutes. Divide dough into 8 balls, then roll out to 7-inch rounds. Keep covered with a damp cloth until ready to cook.
- While the flatbread dough rests, heat 1 tablespoon oil in a cast-iron skillet over medium-high. Cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. Stir in cumin, coriander, cayenne, and 2 teaspoons salt, and cook 1 minute. Place lamb in a bowl and cover loosely with foil.
- Return skillet to medium heat and add 1 tablespoon oil. Add garlic and onion and cook until soft and beginning to brown, about 5 minutes. Add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mixture and stir in pine nuts.
- Clean skillet and return to heat; wipe with a lightly oiled paper towel. Cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. Combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. Top with lamb mixture and mint; serve with remaining yogurt sauce.
Nutrition Facts : Calories 522 g, Fat 28 g, Fiber 3 g, Protein 26 g
WHOLEMEAL FLATBREADS
These flatbreads are a doddle - simply make a large batch out of storecupboard ingredients and freeze them for later in the week
Provided by Justine Pattison
Time 20m
Number Of Ingredients 2
Steps:
- Put the flour in a medium bowl and rub in the oil with your fingertips. Stir in 225ml warm water, mix thoroughly, then knead until the dough feels smooth and elastic.
- Put the dough onto a lightly floured surface and divide into eight balls. Sprinkle the work surface with a little more flour and roll out one of the balls very thinly, using a floured rolling pin, to around 22cm in diameter. Turn the dough regularly and sprinkle with a little more flour if it begins to stick. Set aside and make the other flatbreads in the same way. If making ahead, freeze before cooking.
- Put a medium non-stick frying pan over a high heat and, once hot, add one of the flatbreads. Cook for about 30 secs, then turn over and cook on the other side for 30 secs. Press the flatbread with a spatula while cooking to encourage it to puff up and cook inside - it should be lightly browned in patches and look fairly dry, without being crisp. Repeat with the remaining flatbreads, keeping them warm by wrapping in a clean tea towel until needed.
Nutrition Facts : Calories 168 calories, Fat 2 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
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- 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.
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