Simple Whole Grain Flatbread Recipe (with fresh milled flour)

A truly easy, beginner fresh milled flour recipe: whole grain flatbread.

I’m excited to share this recipe, as it’s one of the simplest (and most delicious) things you can make with fresh milled flour.

If you’ve never made flatbread before, you’ll be surprised how few ingredients it takes, and how quickly it comes together.

Various cultures have some form of flatbread, and this one is probably a combination of several I’ve tried.

Our Kenyan friend calls her flatbread “Chapati”. It incorporates shredded carrots in the dough and is a thick, substantial flatbread- perfect for dipping in beef stew.

I love how versatile this particular version is, and I’ll explain all the ways you can use it in your favorite recipes!

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What to Make with Flatbread

Honestly, flatbread can be whatever you want it to be. It’s delicious eaten on its own as a side dish. But it’s also great for:

• Tacos, fajitas (use as a flour tortilla)
• Gyros (fill with lamb, chicken or beef strips and fresh diced veggies and Tzatziki sauce)
• Sandwiches (use as a wrap)
• Dipping in soups and stews
• Individual pizzas (fry and then add your toppings and bake)

We’ve made all of the above, and they’re so worth the minimal time and effort!

Best of all, you have one more way to use healthy whole grains in your lunch and dinner menus.

Flatbread Technique

There is very little technique required to make flatbread. Honestly, it’s hard to mess it up!

However, if you roll the dough into thicker, pillowy flatbreads, they will work better with hearty fillings.

Keep in mind if you make thicker flatbread, you might want to double the recipe to yield enough individual servings.

In the pictures in this post, I rolled them thinner (about 1/8 inch) to use more like a soft taco shell.

If you roll the dough into more of a rectangle shape instead of a circle, they make really convenient sandwich wraps.

Whole grain flatbread recipe: How to make it

In just a few minutes + one hour rise time, you can have flatbread ready for dinner tonight.

Mix ingredients and knead

You’ll start with 2 cups of fresh milled flour. I used hard white wheat in this recipe, but I think spelt would work too.

To that, you’ll add 1/2 teaspoon sea salt, 1/2 teaspoon granulated garlic (or a pressed clove of fresh garlic), 1/2 teaspoon Italian seasoning and 1/2 teaspoon of sugar.

Whisk these together and add 3.5 teaspoons of yeast.

Dump the dry ingredients into the bowl of a stand mixer and slowly add 3/4 cup of warm water.

Mix until dough is no longer clinging to the side of the bowl, and add more water (up to about 1 cup) as needed.

Once dough is incorporated, knead about 2-3 minutes until dough is a soft, pliable ball.

If you’re mixing by hand, you will knead for a few extra minutes.

Drizzle 1-2 teaspoons of olive oil over the dough. Flip over a few times to coat both sides.

Let rise

Let dough rise, covered, about an hour.

My dough doesn’t always completely double. But if it doesn’t seem to have risen much at all, give it an extra 30 minutes or so.

Roll out & fry in skillet

Turn the dough out onto a floured surface and cut into 6 equal pieces. Heat a cast iron skillet on low heat with a few tablespoons of avocado oil while rolling out the dough.

*Tip: Use an oil that has a high smoke point, such as avocado or coconut oil for frying. Olive oil can easily burn in a hot skillet.

Roll dough into a circular shape by turning the dough as you roll.

Once skillet is hot, fry each flatbread individually for about 3 minutes on each side. The second side will cook more quickly.

I find it best to roll each flatbread separately and start rolling the next one while the previous one is frying.

This way they don’t start to puff up or get too sticky and make it difficult to transfer to the pan while they wait.

Serve & Enjoy!

And that’s really all there is to it! Beautiful, pillowy/crispy flatbreads that you can incorporate into so many different recipes.

Let us know in the comments how you like to serve whole grain flatbread in your menu rotation!

Fresh Milled Flour Flatbread Recipe

Yield: 6

Prep Time: 1 hour 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes

Simple, crispy/pillowy flatbreads that are so versatile in your favorite dinner recipes.

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Ingredients

• 2 cups freshly milled flour (hard white and/or spelt)
• 1/2 teaspoon granulated garlic (or 1 clove fresh pressed garlic)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon sugar
• 3/4 to 1 cup warm water
• 3.5 teaspoons yeast
• 2 teaspoons olive oil (to coat dough)
• Avocado oil for frying

Instructions

1. Whisk together flour, salt, sugar, garlic, Italian seasoning and yeast in mixing bowl of stand mixer.
2. Slowly add 3/4 cup of warm water and mix on low speed until well incorporated and doesn't cling to sides of bowl. If dough is too stiff, add more water a little at a time (up to about 1 cup).
3. Knead on speed 2 of mixer until dough becomes a soft ball, about 2-3 minutes.
4. Drizzle 2 teaspoons of olive oil over dough ball and flip to coat.
5. Cover with plastic wrap and / or a tea towel.
6. Let rise approximately 1-1.5 hours (dough doesn't have to completely double).
7. Divide dough into 6 equal portions.
8. Heat cast iron skillet with 2 Tablespoons of avocado oil on low heat.
9. Roll out each individual flatbread into a circle just before frying. Roll thin (1/8 inch) for a crispier, tortilla-like texture, or thicker for holding hearty fillings.
10. Add one flatbread to skillet and cook approximately 3 minutes each side (2nd side will cook more quickly though). Add more oil before frying each flatbread.
11. Let dry flat on paper towels and enjoy!

You might also like:

Whole Grain Protein Bagels

Best Fresh Milled Flour Waffles

Whole Wheat Dinner Rolls

Fresh Milled Flour Sandwich Loaves