EASY WHOLE-WHEAT FLATBREAD
Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Categories Side Items Party Party Side Items Indian Indian Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 6
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
- Wrap the dough in plastic and let rest for 30 minutes to an hour.
- Divide the dough into six equal portions.
- Heat a large nonstick skillet or a griddle over medium-high heat.
- Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
- Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
- Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
- Makes 6 flatbreads.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
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.
EASY WHOLE GRAIN FLATBREAD
by mark bittman - http://content.markbittman.com/recipes/easy-whole-grain-flatbread - "preparation time" does not include extended waiting time
Provided by ellie3763
Categories Breads
Time 1h
Yield 1 round flatbread, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or up to 12 hours. The batter should be about the consistency of thin pancake batter.
- When ready to bake, heat the oven to 450°F Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you're using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it.
- Carefully remove the pan (give the onions a stir), pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares.
- To use for pizza, top baked flatbread with a thin layer of tomato sauce, a sprinkling or crumble of cheese, and thinly sliced vegetables, cooked meat, olives, onions, etc. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.
Nutrition Facts : Calories 221, Fat 14.1, SaturatedFat 2, Sodium 583.1, Carbohydrate 21.8, Fiber 3.7, Sugar 0.1, Protein 4.1
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