Whole Wheat Flatbreads to Fill, a fantastic idea that’s easy and quick to make. This recipe does not require yeast, so they are ready in no time. As you can see, I didn’t include salt among the ingredients, because I think there’s no need when filling them, even if they’re served instead of bread alongside dishes that are already well-seasoned. I recommend using whole wheat flour or at most type 2 flour, which may be less visually appealing due to their darker color, but are certainly healthier. Type 0 and 00 flours are very harmful and only contribute excessive amounts of gluten. Every time I hold cooking classes, I include a theoretical part dedicated to understanding the flours we use and, more importantly, eat every day.
If you enjoy getting your hands in the dough, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6 flatbreads
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 3/4 cups whole wheat flour
- 2/3 cup creamy whole yogurt
- 1 pinch baking soda
Tools
- 1 Flatbread Pan
- 1 Rolling Pin
- 1 Bowl
Preparation
Place the whole wheat flour inside a bowl, add the yogurt, a pinch of baking soda, and mix.
Once the ingredients are combined, turn the dough out onto a work surface and knead until smooth and homogeneous. Finally, round the dough (spin between your hands on a work surface to form a sphere) and perform the finger test: if pressing lightly with a finger on the dough doesn’t leave an impression, it is ready.
Weigh the dough and divide it into 6 pieces, ideally of the same weight. If you’re not patient, you can do it by eye, as the flatbreads will still be nice and tasty.
At this point, form six balls from the six pieces of dough, cover them with a kitchen towel, and let them rest for 20 minutes.
After the resting time, roll each ball out with a rolling pin to obtain six circular flatbreads with a diameter of 4-5 inches. As you prepare them, place them on a kitchen towel and dust them with flour to prevent sticking.
Heat a flatbread pan over medium flame. Place one or two flatbreads at a time and once they puff up, flip them and let them cook until they brown.
Remove them from the pan and let them cool on a plate or kitchen towel.
At this point, our Whole Wheat Flatbreads to Fill are ready to be filled with whatever we like. They can also be served at the table instead of bread.
Tips and Storage
The flatbreads can be stored for a few days, but inside a bread bag.
You can also freeze them either raw or cooked, similar to pizza or flatbreads, so you always have some on hand.
If possible, thaw them slowly in the refrigerator, but if desired, it can also be done in the microwave or directly in a pan.
