Today’s recipe is for a bread: ‘whole wheat flatbread’ without yeast.
In quotes because it’s not the true Romagna flatbread but it’s delicious nonetheless, perfect for an impromptu dinner or a light lunch, these ‘flatbreads’ are easy to make and don’t require long waits. A bit of grilled vegetables, your favorite cold cuts, and some cheese are ideal for enjoying these delightful bread sheets, but they’re also great for soaking up the sauce from meatballs or dipping into hummus.
These are the whole wheat version of my milk flatbreads. The whole wheat flour makes them more rustic and nutritious compared to regular flour, but above all, richer in fiber which is beneficial for our body without sacrificing the softness and taste that characterize this dish. They have a perfect consistency because they won’t break when we want to roll or fold them to fill.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 262.69 (Kcal)
- Carbohydrates 39.51 (g) of which sugars 2.19 (g)
- Proteins 8.06 (g)
- Fat 8.11 (g) of which saturated 1.29 (g)of which unsaturated 5.46 (g)
- Fibers 5.25 (g)
- Sodium 487.18 (mg)
Indicative values for a portion of 100 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 Flatbreads
- 4 cups whole wheat flour
- 2/3 cup milk (warm)
- 2/3 cup water (warm)
- 3.5 tbsp olive oil
- 2 tsp fine salt
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Skillet
Let’s Prepare the Flatbreads Together
In a small pot, slightly warm the milk with the water. Place the whole wheat flour in the stand mixer bowl and add the milk, water, and oil, then turn it on and let it knead. Add the salt and finish kneading. If you notice that the dough is too hard and struggles to knead, add 10-15 grams of water. Not all flours are the same, so it might be necessary.
Once a smooth and homogeneous dough is obtained, transfer it to a work surface and knead it quickly with your hands to form a ball. Cover it and let it rest for 10 minutes.
After the resting time, divide the dough into 8 equal parts and form balls by rolling the dough under the palm of your hand.
Roll out each ball first by pressing it with your hand and then with the help of a rolling pin, start rolling, then turn the flatbread and roll again to try to make it as round as possible and until it reaches a thickness of a couple of millimeters.
Heat a non-stick skillet, place the flatbread on top, and after a few seconds, prick it with a fork. Let it cook for a couple of minutes, turn the flatbread and cook on the other side. Don’t set the flame too high, or unpleasant black spots will appear.
The whole wheat flatbreads without yeast are ready to be filled or dipped. As you fill them, snap a photo and post it on social media tagging me (a riccia who meddles instagram and facebook) and show me how you filled them. My favorites are grilled zucchini and stracchino or mortadella and provola, but also salmon and arugula, or sausage and caramelized onion… I would say a little bit of everything!
Una Riccia Recommends
The whole wheat flatbreads keep well for a couple of days in a sealed bag, and they can be frozen and thawed as needed. As mentioned before, not all flours are the same; some absorb more water than others, so I recommend adding extra water a little at a time. The result should be a workable but not sticky dough.
FAQ (Questions and Answers)
If I’m on a diet, what flatbread can I eat?
If you are following a controlled diet but don’t want to sacrifice flavor, you can fill your whole wheat flatbread with grilled vegetables and grilled chicken.
How can I fill the whole wheat flatbreads?
-Smoked salmon, low-fat Greek yogurt, lime juice and chives, arugula;
-Turkey, squacquerone cheese, tomato, and lettuce;
-Grilled zucchini, chickpea cream, arugula, and cherry tomatoes;
-Cooked ham, mozzarella, avocado, and cherry tomatoes;
-Bresaola, lamb’s lettuce, and Grana Padano;
-Tomato, buffalo mozzarella, arugula, and basil;
-Cooked ham, brie, and grilled eggplant;
-Prosciutto, squacquerone, and grilled zucchini;
-Mortadella and pistachio pesto;
-Chicken, bell peppers, and guacamole salsa
