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Whole Wheat Flatbreads

November 15, 2009

By Wednesday this week I was at a loss for what to serve as a carb with dinner. I also had no idea what to serve as a protein or vegetable, but for some reason, that didn’t bother me as much as the carbohydrate.

I know, most people get tired of same old chicken recipes, but we get tired of the same old carb recipes.  We were all riced out and although I had recently purchased 10 lbs of potatoes (and they were in the bottom of my pantry screaming, “USE ME,”) I just wasn’t in the mood to eat a root.

So that leaves bread.  But I’m on an anti-store-bought-bread kick as of late.  And so we had no bread.  No problem.  I make bread all the time.  ‘Cept I didn’t have time for that whole yeast thing.

That’s where these unlevened flat breads come in.  The dough rests for 30 minutes after kneading, which is just long enough to finagle a vegetarian main course and brown ground beef in stovetop for the Omnivore, and then the breads baked stovetop in a jiffy.


Whole Wheat Flatbreads (8 breads, Martha Stewart, seen here)
-I halved this recipe

2 cups AP flour
1 cup WW flour
1/4 cup Olive oil
2 tsp salt
3/4 cup water, plus 1-2 T as needed

Combine all ingredients until a smooth dough is made and knead for 5 minutes on a flat surface.  Let dough rest in a bowl, covered with a damp towel, for 30 minutes.  Separate dough into 8 portions and roll each portion out into a flat circle, about 7″ in diameter.  This will take effort and elbow grease.  If dough seems resistant to stretching out, let rest a few minutes, and then try to roll out thinner again.  Let rest under a damp towel until ready to use.

Bake stovetop in a nonstick pan sprayed with cooking oil, 45 seconds each side, or until brown spots begin to appear.

One Comment leave one →
  1. November 15, 2009 4:16 pm

    Yum! This looks great!

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