Speedy Whole Wheat Flatbreads (no rise!)

Let’s pretend you’re having a dinner party.  And twenty minutes before the guests arrive, you realize you forgot to buy a baguette to go with the stew!

What’s a good host to do but make some quick flatbreads?

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Of course, there’s no time to wait around for dough to rise — but that’s no problem, because you have a Speedy Whole Wheat Flatbread recipe.  And it’s mightily easy and delicious.  Perfect for serving with stews, soups, dips, or even in place of naan with curries.

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When you bake the flatbreads, you may get nice bubbles on the top, but that’s not to say they’re not delicious if you don’t get bubbles.
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These are so good I’ve been making them a couple of times a week just because I can.

If you make extra, they keep well in the fridge for a couple days.  You can reheat them in the toaster or oven for optimal deliciousness.  But really, they’re so fast you don’t need to make them ahead of time — you can always make a fresh batch for dinner!

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Speedy Whole Wheat Flatbreads

Adapted from No-Rise Grilled Flatbreads at Prevention RD, Makes 4 flatbreads

    • 4g (1 1/2 tsp.) quick-rise instant yeast
    • 250 ml (1 c.) warm water
    • 7 ml (1 1/2 tsp.) maple syrup
    • 280g (2 1/4 c.) whole wheat flour
    • 2g (1/2 tsp) salt

In a large bowl combine yeast, water, and maple syrup, and stir to combine until yeast dissolves.

Add in the flour and salt, and mix with your hands into a ball.

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Dust your cutting board with flour, and place the dough on the cutting board.  Divide into 4 equal balls.

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Take one ball of dough, and flatten it into a disc with your hands.

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Roll it out into a circle or oval, about 12 cm (5″) in diameter.

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Heat a large pan on the stove over medium heat. Place one flatbread on the pan and bake until lightly browned on the bottom (30-90 seconds).

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Flip and bake the other side.

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Wrap the baked flatbreads in a clean tea towel to keep warm, and shape and bake the other flatbreads. Serve warm.

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Topping Ideas:

Mix together an olive oil mixture, and brush over the top of the bread before baking:

  • 60 ml (4 Tbsp.) olive oil mixed with 6g (2 Tbsp.) za’atar (a Middle Eastern blend of dried oregano, thyme, and marjoram, sumac, and sesame seeds — feel free to replace with your own favourite herbs)
  • 60 ml (4 Tbsp.) olive oil mixed with 1 clove of minced garlic
  • 60 ml (4 Tbsp.) olive oil mixed with 1 Tbsp. fresh rosemary

Here’s one with za’atar before baking:

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And after baking:

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Or, sprinkle the top of the bread with herbs, spices, or seeds, and lightly press into the dough before baking:

  • nigella seeds
  • sesame seeds
  • sumac and oregano

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Categories: Bread, Dairy-Free, Vegan, Vegetarian

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16 Comments on “Speedy Whole Wheat Flatbreads (no rise!)”

  1. October 6, 2011 at 3:24 pm #

    i’ve tried making flatbread before but i must have done something wrong as they didn’t come out right. i think i may try this recipe and get better results. i like the idea of topping them with sesame seeds :)

    • October 6, 2011 at 5:08 pm #

      Good luck — let me know how they go!!!

  2. October 6, 2011 at 3:25 pm #

    So glad you liked them! The maple syrup in there sounds DELICIOUS!!

    • October 6, 2011 at 3:46 pm #

      Nicole, they are AMAZING! Thank you for posting the original recipe!!!

      The maple syrup is lovely — my sweetener of choice and vegan for this month’s Vegan MoFo!

  3. October 6, 2011 at 4:45 pm #

    These look amazing!

  4. October 6, 2011 at 5:01 pm #

    Those look great – I’m definitely trying them. I’m another who always has issues with making flatbreads. Thanks!

    • October 6, 2011 at 5:07 pm #

      Let me know if they turn out for you!!!! Good luck! :)

  5. October 6, 2011 at 5:13 pm #

    Awesome! I love all the steps and the yummy looking pictures!

  6. Catie
    October 6, 2011 at 6:02 pm #

    How fantastic do these look?! The world of bread intimidates me – but maybe, just maybe, I could master the flatbread! And your suggestion of Sumac and Oregano to garnish has me dribbling.

    • October 13, 2011 at 8:31 am #

      I thought sumac & oregano was a particularly inspired combination. This you could TOTALLY do, Catie!

  7. October 6, 2011 at 8:00 pm #

    wow I want to make these tonight – I have found a quick pizza recipe that I love and I think this could be the companion recipe

  8. October 6, 2011 at 10:09 pm #

    Yum! These sound wonderful! They would be perfect with an Indian meal!

  9. Jessica
    July 24, 2012 at 11:53 pm #

    I used honey instead of maple sugar and it is still very delicious!

  10. Jessica
    July 24, 2012 at 11:54 pm #

    Oops, I meant I used honey instead of Maple SYRUP. :)

Trackbacks/Pingbacks

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