Whole wheat flatbreads are dedicated to lovers of rustic and bold flavors. They are versatile and pair perfectly with cured meats, fresh or aged cheeses, grilled, raw, or oil-preserved vegetables; or with honey (a perfect combination, in my opinion), jams, sweet creams, fresh fruit, etc… Whole wheat flatbreads are very easy and quick to make and have a soft consistency, so they can be easily rolled or folded. We can take them with us and enjoy them at work or during leisure time, for a breakfast or packed lunch; we can use them to create delicious appetizers and buffets. Unlike white flour flatbreads, it is not necessary to prick their surface because they do not puff up excessively during cooking. We can also add spices to the whole wheat flatbread dough, customizing them according to our tastes and occasions.
Here is the gluten-free version
- Difficulty: Very easy
- Cost: Economical
- Rest time: 50 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups whole wheat flour
- 2 tbsp lard (generous)
- 1 tsp fine salt
- 3/4 cup warm water
Steps
1) On the worktable, pour the whole wheat flour and make a well in the center (the so-called “fountain”) where you will first pour the lard and salt.
2) With your fingertips, begin to mix some of the flour (the closest to the center) with the lard. Now pour in some warm water and, kneading with one hand, pull more flour towards the center and absorb the water.
3) Pour a second portion of warm water and continue kneading until it is absorbed; finally, pour the remaining third portion of water, little by little, and only if the dough appears too dry and hard. In fact, depending on room temperature and humidity, flours do not always absorb the same amount of liquids. This means that a slightly lesser or greater amount of water than indicated may be necessary.
4) When the dough has absorbed the necessary water, knead for about ten minutes until you get an elastic, smooth, easy-to-work with dough ball that does not stick to your hands anymore. Shape it into a cylinder. Cover it with a cloth that does not smell of detergent or softener, or wrap it in plastic wrap and let it rest for about 30 minutes at room temperature. This way, the gluten developed during kneading will relax, allowing us to roll out our flatbreads easily and without problems.
4) After half an hour, take the dough, divide it with a knife into as many balls as you prefer by size or weight. Cover them and let them rest for 10 minutes.
5) After ten minutes, slightly flatten them with your hands and roll them out with a rolling pin into a disk. The ideal thickness for these flatbreads is about 1/8 inch at most. This way they will remain soft even over time.
6) Heat a non-stick or cast-iron griddle over high heat and cook the flatbreads. The average cooking time is about 60 seconds per side; however, it depends on the material of the pan. It’s time to fill them as you like.
Bon appetit
Whole wheat flatbreads can be stored in food bags at room temperature for a couple of days.
