Whole wheat mini flatbreads without fat, to consume in a day or keep ready in the freezer and use at the right moment, are fat-free and super tasty, they pair perfectly with vegetables and cooked or raw ham but are also delicious as a snack to eat alone. A few minutes to knead them and a few minutes to cook, then you can either freeze them cold or heat and fill them like classic flatbreads when you’re ready to eat, also great for light meals on the go!
You can also fill these flatbreads with some salads that you can find here;
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 89.43 (Kcal)
- Carbohydrates 17.66 (g) of which sugars 0.60 (g)
- Proteins 3.40 (g)
- Fat 0.54 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.40 (g)
- Sodium 167.73 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Whole Wheat Mini Flatbreads
- 1 2/3 cups whole wheat flour
- 1/2 cup water
- 1/2 tsp fine salt
Main Tools
- Pan non-stick
- Spatula
Preparation of Whole Wheat Mini Flatbreads
In a bowl, mix the flour with the salt, add the water and mix, when the dough is no longer sticky, transfer it to the work surface.
Work the dough on the work surface for a few minutes until you get a smooth and soft dough, then divide it into 7 parts of 50 g each.
Roll out each piece of dough very thin and shape it into a round.
Heat a non-stick pan well and cook the mini flatbreads for 1 minute per side, turning them with a spatula (preferably plastic to avoid damaging the pan).
Place the flatbreads on a plate to cool, once cold you can do two things: if you’re eating them on the same day, cover with a cloth and heat and fill them when you’re ready to enjoy them; if you want to store them, you can freeze them by placing a sheet of parchment paper between each, then simply heat them in a pan over low flame when you want to eat them!
FAQ (Questions and Answers)
Can I use other flours?
No, the recipe is tested with whole wheat flour, other flours would require different water weights.
