Whole-Wheat Flatbread

Soft whole-wheat flatbreads cooked on a hot skillet, with a flexible dough that stays tender enough for wraps and dips.

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A mix of whole-wheat and plain flour keeps the bread hearty without becoming dense, while a short rest makes rolling much easier.

Ingredients

• 220 g whole-wheat flour
• 180 g plain flour
• 1 tsp instant yeast
• 1 tsp fine salt
• 260 ml warm water
• 2 tbsp olive oil
• 1 tsp honey or sugar

Step-by-step method

1. Combine both flours, yeast and salt in a large bowl. Stir the honey into the warm water, then add the water and olive oil to the dry ingredients.
2. Mix until a rough dough forms, then knead on a lightly floured surface for 7–8 minutes until smooth and elastic. The dough should feel soft rather than stiff.
3. Place the dough in a lightly oiled bowl, cover and leave in a warm place for 45–60 minutes until noticeably puffed.
4. Turn the dough out and divide it into 8 equal pieces. Shape each into a ball, cover and rest for 10 minutes; this relaxes the dough so it rolls without springing back.
5. Heat a heavy skillet over medium-high heat. Roll one ball into a thin 18–20 cm round, keeping the remaining dough covered.
6. Cook the flatbread for 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook for another 45–60 seconds.
7. Stack the cooked breads under a clean towel so steam keeps them soft. Serve warm or cool completely before storing airtight.