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RECIPE
15 INGREDIENTS 12 STEPS 55min

Homemade Whole Wheat Flatbread

This Homemade Whole Wheat Flatbread is yeast-free, easy to make, and perfect for dipping in your favorite curry dish or as the base for individual pizzas!
SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
Homemade Whole Wheat Flatbread Recipe | SideChef
This Homemade Whole Wheat Flatbread is yeast-free, easy to make, and perfect for dipping in your favorite curry dish or as the base for individual pizzas!

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
55min
Total Time
25min
Active Time
$0.60
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Dough

1 1/2 cups
White Whole Wheat Flour
1
Egg , separated
just the white
1 Tbsp
plus extra to coat the bowl
1/4 cup
2% Reduced Fat Milk
plus 2-3 Tbsp
1/2 tsp
1/4 tsp
Garlic Powder
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda

Toppings

3 cloves
Garlic , minced
minced
2 Tbsp
up to 2 Tbsp
2 Tbsp
Finely Chopped Fresh Cilantro
to taste
Garlic Salt
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
215
FAT
7.9 g
PROTEIN
7.2 g
CARBS
30.9 g

Author's Notes

If you don't have white whole wheat flour on hand, you can definitely use more of the all-purpose flour in its place. For a softer (more pliable) flatbread; place each flatbread on the hot baking sheet and bake 4-5 minutes at 450 degrees F(230 degrees C). Remove, brush with butter, sprinkle with chopped cilantro and garlic salt, and allow to cool.

Cooking Instructions

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Step 1
Add White Whole Wheat Flour (1 1/2 cups) , All-Purpose Flour (1/2 cup) , Nonfat Plain Greek Yogurt (3 Tbsp) , Egg (1) , Olive Oil (1 Tbsp) , 2% Reduced Fat Milk (1/4 cup) , Granulated Sugar (1 tsp) , Sea Salt (1/2 tsp) , Garlic Powder (1/4 tsp) , Baking Powder (1/2 tsp) , and Baking Soda (1/2 tsp) to a large bowl.
Step 2
Mix all ingredients until well combined, adding an additional 2-3 tbsp milk if needed as the dough comes together.
Step 3
Knead the dough briefly, approximately 30 seconds or so, careful not to over mix. If it’s too wet, add a little more flour. If too dry, add a little more milk. Coat the bowl with olive oil, then roll dough to coat in oil. Cover with a clean kitchen town and allow to rest for 30 minutes.
Step 4
Preheat oven to 450 degrees F (230 degrees C).
Step 5
Melt Butter (2 Tbsp) in a microwave-safe bowl for 20 seconds. Stir in Garlic (3 cloves) and set aside.
Step 6
After the dough has rested for 30 minutes, transfer to a flour-covered breadboard and divide the dough into 6 equal parts.
Step 7
Roll each into a flat oval shape, approximately 1/4-inch thick. Allow baking sheet to get hot in the oven while you roll out the flatbread.
Step 8
For a crispier flatbread, place each rolled flatbread on the hot baking sheet and bake for 4 minutes.
Step 9
Remove, brush tops with butter, bake another 2 minutes.
Step 10
Broil for 1 minute or until tops are nice and golden brown, watching carefully to make sure they don't burn.
Step 11
Immediately upon removal from the oven, brush with a little more garlic butter, then sprinkle with Fresh Cilantro (2 Tbsp) and Garlic Salt (to taste) .
Step 12
Repeat with the remaining flatbread pieces. Make sure to reduce the oven back to 450 degrees F (230 degrees C) and broil between batches. Once fully cooled, store in an airtight container or zip lock bag for 2-3 days.
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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
7.9 g
10%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
42.5 mg
14%
Carbohydrates
30.9 g
11%
Fiber
4.1 g
15%
Sugars
2.5 g
--
Protein
7.2 g
14%
Sodium
308.7 mg
13%
Vitamin D
0.2 µg
1%
Calcium
62.3 mg
5%
Iron
1.3 mg
7%
Potassium
42.0 mg
1%
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