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?
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.
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.
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!
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.
Dust your cutting board with flour, and place the dough on the cutting board. Divide into 4 equal balls.
Take one ball of dough, and flatten it into a disc with your hands.
Roll it out into a circle or oval, about 12 cm (5″) in diameter.
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).
Flip and bake the other side.
Wrap the baked flatbreads in a clean tea towel to keep warm, and shape and bake the other flatbreads. Serve warm.
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:
And after baking:
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
Kitchen Operas 
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 🙂
Good luck — let me know how they go!!!
So glad you liked them! The maple syrup in there sounds DELICIOUS!!
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!
These look amazing!
Those look great – I’m definitely trying them. I’m another who always has issues with making flatbreads. Thanks!
Let me know if they turn out for you!!!! Good luck! 🙂
Awesome! I love all the steps and the yummy looking pictures!
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.
I thought sumac & oregano was a particularly inspired combination. This you could TOTALLY do, Catie!
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
Yum! These sound wonderful! They would be perfect with an Indian meal!
I used honey instead of maple sugar and it is still very delicious!
Oops, I meant I used honey instead of Maple SYRUP. 🙂