This whole wheat flatbread without yeast comes from a recipe I found in a magazine I subscribed to just over a year ago, entirely dedicated to natural cooking and alternative foods. It’s a magazine I really enjoy because it offers many recipes designed also for those with intolerances, explains the procedures clearly and in-depth, has beautiful photos, and always accompanies the preparations with useful information about the ingredients.
Moreover, great attention is given to seasonality, vegetables, simple raw materials, and a more conscious way of cooking that is still practical and accessible to all.

Browsing through it, I find many interesting ideas in each issue to bring genuine, light dishes to the table that can easily be adapted to everyday cooking and for all tastes.
This flatbread caught my attention precisely for its simplicity: few ingredients, no yeast, and quick pan cooking, perfect when you want something good without complicating your life. A versatile base with whole wheat flour, to be filled as you prefer, ideal for both a quick lunch and an informal dinner.

If you love using whole wheat and alternative flours, on the blog you can find other recipes following the same philosophy, like the whole wheat chocolate cake, the whole wheat tart, a cake with spelt, whole wheat flour, and strawberries, a whole wheat cake with apples and cinnamon, and also a whole wheat crazy dough, ideal as a versatile base for savory preparations. Simple and genuine recipes designed for those who want to experiment with more natural cooking without giving up on taste.

The cooking time I’ve indicated is related to the cooking of one flatbread that should be flipped halfway through, at least that’s what I did😉!