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Homemade Whole Wheat Flatbread
Recipe

15 INGREDIENTS • 12 STEPS • 55MINS

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!
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Lemons and Basil
Hi, I'm Karlee. 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/
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!
55MINS
Total Time
$0.60
Cost Per Serving
Ingredients
Servings
6
US / Metric
Dough
White Whole Wheat Flour
1 1/2 cups
White Whole Wheat Flour
Egg
1
Egg, separated
just the white
Olive Oil
1 Tbsp
Olive Oil
plus extra to coat the bowl
2% Reduced Fat Milk
1/4 cup
2% Reduced Fat Milk
plus 2-3 Tbsp
Sea Salt
1/2 tsp
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Baking Powder
1/2 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Toppings
Garlic
3 cloves
Garlic, minced
minced
Butter
2 Tbsp
Butter
up to 2 Tbsp
Fresh Cilantro
2 Tbsp
Finely Chopped Fresh Cilantro
Garlic Salt
to taste
Garlic Salt
Nutrition Per Serving
VIEW ALL
Calories
215
Fat
7.9 g
Protein
7.2 g
Carbs
30.8 g
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Homemade Whole Wheat Flatbread
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Lemons and Basil
Hi, I'm Karlee. 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/

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 InstructionsHide images
step 1
Add White Whole Wheat Flour (1 1/2 cups), All-Purpose Flour (1/2 cup), Nonfat Plain Greek Yogurt (3 Tbsp), {@10:}, Olive Oil (1 Tbsp), 2% Reduced Fat Milk (1/4 cup), Granulated Sugar (1 tsp), Sea Salt (1/2 tsp), McCormick® Garlic Powder (1/4 tsp), Baking Powder (1/2 tsp), and Baking Soda (1/2 tsp) to a large bowl.
step 1 Add White Whole Wheat Flour (1 1/2 cups), All-Purpose Flour (1/2 cup), Nonfat Plain Greek Yogurt (3 Tbsp), {@10:}, Olive Oil (1 Tbsp), 2% Reduced Fat Milk (1/4 cup), Granulated Sugar (1 tsp), Sea Salt (1/2 tsp), McCormick® 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 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 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 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.
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.
Tags
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Appetizers
Bread
Microwave
Shellfish-Free
Kid-Friendly
Vegetarian
Indian
Italian
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