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RECIPE
17 INGREDIENTS13 STEPS55MIN

Homemade Whole Wheat Flatbread

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Lemons and Basil

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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.
55MIN
Total Time
25MIN
Active Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Dough

1 1/2 cups
White Whole Wheat Flour
1
Egg , separated
just the white
1 Tbsp
1/4 cup
Milk, whole or 2%
2 Tbsp
Milk, whole or 2%
1/2 tsp
1/4 tsp
Garlic Powder
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1 tsp
for greasing the bowl

Toppings

3 cloves
minced
2 Tbsp
melted
2 Tbsp
Fresh Cilantro , finely chopped
to taste
Garlic Salt

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Nutrition Per Serving

VIEW ALL
CALORIES
223
FAT
8.6 g
PROTEIN
7.3 g
CARBS
31.0 g

Cooking Instructions

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Step 1
Add White Whole Wheat Flour (1 1/2 cup), All-Purpose Flour (1/2 cup), Nonfat Plain Greek Yogurt (3 tablespoon), white of the Egg (1), Olive Oil (1 tablespoon), Milk, whole or 2% (1/4 cup), Granulated Sugar (1 teaspoon), Sea Salt (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Baking Powder (1/2 teaspoon), and Baking Soda (1/2 teaspoon) to a large bowl.
Step 2
Mix all ingredients until well combined, adding additional Milk, whole or 2% (2 tablespoon) if needed as 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 (1 teaspoon), 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 (232 degrees C).
Step 5
Melt Butter (2 tablespoon) in microwave safe bowl for 20 seconds. Stir in Garlic (3 clove) and set aside.
Step 6
After dough has rested for 30 minutes, transfer to a flour-covered breadboard and divide 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 crispier flatbread: Place each rolled flatbread on the hot baking sheet and bake for 4 minutes. (See below for instructions on softer flatbread)
Step 9
Remove, brush tops with butter, then 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
For a softer, more pliable flatbread: Place each flatbread on the hot baking sheet and bake 4-5 minutes.
Step 12
Remove, brush with butter, sprinkle with Fresh Cilantro (2 tablespoon) and Garlic Salt (to taste) and allow to cool.
Step 13
Repeat with the remaining flatbread pieces, baking according to which of the two options above you prefer. If you prefer the crisper option (perfect for pizza), make sure to reduce the oven back to 450 degrees F and off of 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
223
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
41.5 mg
14%
Carbohydrates
31.0 g
11%
Fiber
4.1 g
15%
Sugars
2.7 g
--
Protein
7.3 g
15%
Sodium
307.6 mg
13%
Vitamin D
0.2 µg
1%
Calcium
69.9 mg
5%
Iron
1.4 mg
8%
Potassium
49.2 mg
1%
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