Heart Mind & Seoul

Simple Whole Wheat Flatbread


I am a huge fan of carbs. Bread, rice, noodles, chips, crackers, you name it. I love carbs and that is why I will never give it up even when I’m on a diet! I haven’t made any bread at home recently, mainly because I am too busy or lazy… maybe both but when I spotted this flatbread this recipe, I was excited to try it because no baking is required and it is so simple and easy to make, too!


This recipe makes about 6-8 flatbread. I made mine small because I wanted each flatbread to have about 100 calories. But you can definitely make yours bigger! To make the dough, you will need whole wheat flour, water, light sour cream (or plain yogurt), baking powder, baking soda, sugar, oil, and salt.


Although this recipe calls for 2 cups whole wheat flour, I actually ended up using only 1 1/2 cups. The secret to making bread isn’t really about following the recipe exactly. You kind of have to guess and modify how much flour you need to use to get a great result. Most of the time, I use less than what the recipes call for. And I almost always add flour in the end to the liquid ingredients. I try and feel the dough and when the dough is soft in texture, not too heavy, not too try, that’s when you should stop adding the flour.


After resting the dough for one hour, knead the dough for about 3 minutes, until the dough is elastic, but still soft.


Divide the dough into 6-8 equal sized pieces.


I made them into round balls so that it’s easier to roll them out.


Using a roller, roll each ball into an oval or round shape, about 1/4-inch thick. I didn’t brush the dough with butter before cooking them, but if you want extra flavor, definitely brush them with melted butter.


Place the dough in a hot pan. Cover the pan with lid for about 30 seconds (do not overcook) until bubbles start to form. Remove lid, flip over and cook 30 seconds.


Print Print Save Save

Healthy Whole Wheat Flatbread

Yield: 6-8 flatbread

Prep Time: 1 hour 10 minutes

Cook Time: 1 minute

Total Time: 1 hour 11 minutes


1 1/2 - 2 cups whole wheat flour

1/4 cup lukewarm water

3/4 cup light sour cream or plain yogurt*

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1 tablespoon olive oil

1/2 teaspoon salt

(optional) melted butter for brushing **


In a medium sized bowl, combine 1 1/2 cups whole wheat flour, water, sour cream (or plain yogurt), baking powder, baking soda, sugar, oil, and salt. Mix well. If needed, add the rest of the flour, little by little, until the dough is still very soft. Roll the dough into a round, smooth ball and let it rest for 1 hour.

Knead the dough for about 3 minutes until it's more elastic but still soft. Divide the dough into 6-8 equal sized portions. Make them into round balls.

Roll out each balls into oval or round shaped flat bread, about 1/4-inch thick. Brush them with melted butter if desired. (I used spray butter for less calories)

Place them in a hot pan. Cover the pan with lid for 30 seconds. Remove lid and flip them over and cook the other side for 30 more seconds.

*I used light sour cream because I didn't have plain yogurt on hand and the flatbread still turned out soft and delicious!

**I used spray butter instead

Parmesan Chicken Stuffed Shells


After trying and loving Parmesan Chicken Manicotti recipe a while ago, I thought of a new way to enjoy something similar, but this time in shell pasta! Since I’m on a diet (I’ve been losing weight for the last 12 weeks so that I can look descent when I go back to Korea this December! I’ve lost 23 lbs so far! But more on that later…), these little shells were a perfect option for me since they don’t have so many calories like most other pasta noodles do. I had five of them and they filled me up!

Saucy Moroccan Chicken


I love chicken in different kinds of sauce! And I love chickpeas (or garbanzo beans)! So when I saw this recipe, I was quick to dog-ear it on my cookbook. This is a great recipes that is also cultural. The original recipe called for grilled lemon but since I’m not a huge fan of sliced lemon in main dishes, I skipped it.

Simple Couscous with Raisins


It’s been a few years since I discovered couscous. Some argue that couscous is a type of grain but I’ve always thought of it as a type of pasta. I mean, they are always found at a pasta aisle, so… But pasta or not, grain or not, couscous is delicious and serves as a perfect side dish!

Corn on the Cob with Sweet and Spicy Yogurt Sauce


It’s Summer! It’s been so hot here and we’ve been spending a lot of time in the pool lately. I am not usually a big fan of summer because I don’t handle the heat very well but if there’s one good thing I like about summer, it’s that I get to use my gas grill way more than usual! Less heat in the kitchen. A great way to fix a quick meal!

Homemade Shrimp Ramen

shrimp ramen

I love noodles. Especially ramen. I have tried many different kinds of ramen before and I haven’t found any that I didn’t like… (okay, maybe except once or twice). When I found this recipe on one of my cookbooks, I was anxious to try it. I had to make some changes as I am trying to eat healthier, but the original recipe is found here if you’d like to try that instead.

Korean Braised Short Ribs (So-Galbi-Chim)

Short ribs

Happy Monday! I hope all moms and women out there had a fantastic Mother’s day! I sure did! My husband and boys let me stay upstairs in my bed all day while they cleaned up the kitchen and my van. :) Yeah! I love my boys!