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.
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