Preparation

• Heat the water, it should be warm [not boiling].

  In a bowl, pour:
  • the flour or flours if using different kinds;
  • a pinch of salt;
  and mix with a silicone spatula until all ingredients are well combined.

  Make a well in the center and pour in the oil and warm water.
  Start kneading first with a silicone spatula and then with your hands.
  Continue kneading on a board until you get a smooth elastic dough.

  ^{I used a non-stick silicone mat as a work surface that doesn’t need flouring.}

  

• Cover the dough with a bowl and let it rest at room temperature for at least half an hour.

  Uncover the dough and proceed to form the dough balls.

• Divide the dough into 4 balls shaping them round.

  For rolling the dough balls, you will need:
  • a rolling pin;
  • a floured work surface.
  ^{The non-stick silicone mat does not need flouring.}

  Roll out the first ball into a thin sheet a few mm and as round as possible.
  Brush it with a drizzle of oil; if you don’t have a silicone brush, use your hands.
  Roll the sheet into itself to form a rope.
  Roll the rope into itself to form a snail shape.

  Proceed with all the dough balls, rolling, oiling, and rolling them, obtaining four snail shapes.

  

• Wrap or cover the snail shapes with plastic wrap and let them rest in the fridge for at least half an hour.

  Take the snail shapes out of the fridge.

  

• To roll the flatbreads, you will need:
  • a rolling pin;
  • a floured work surface.
  ^{The non-stick silicone mat does not need flouring.}

  Roll out the first snail shape into a thin sheet a few mm and as round as possible.

  Continue this way for all the snail shapes, obtaining four flatbreads.

  

• You can:
  • precook the flatbreads to finish cooking when filling them;
  or:
  • cook and fill them.

  With precooking, you can bring them to the table faster, reducing waiting times between one flatbread and another.

• Precooking
  Prepare a cloth to wrap the flatbreads.
  Heat a non-stick pan on medium high flame.
  Cook each flatbread for about 6 minutes turning it around every minute.
  If bubbles form, do not puncture them.

  Stack the hot flatbreads on top of each other and wrap them in a cloth until ready to use.

  If you are not using the flatbreads on the same day, once cooled, remove them from the cloth, wrap them in plastic wrap and store them in the fridge [for 1-2 days maximum].

  

• Cooking and Filling
  Continue cooking each flatbread on the large burner on high flame, turning it around every minute.
  Depending on the ingredients, you can fill the flatbread on the heat or off.
  ^{For example, if you intend to use stretched curd mozzarella, fill the flatbread on the heat so that the cheese melts.}

• Plate.

  Your whole wheat light flatbread is ready.

  Enjoy your meal!

• 1] a protein source of your choice from…
  • bresaola, loin, roasted ham or cooked ham or raw ham, speck, turkey breast;
  • lean cheese, spreadable lean cheese [cottage cheese and ricotta];
  • smoked salmon or swordfish or tuna;
  • egg [water, boiled, scrambled];

  2] two protein sources represent an exception that I manage by halving the relative weights, for example:
  – half weight of bresaola;
  – half weight of stretched curd mozzarella;
  per serving.

• ^{Apologies for the slightly inelegant bite photo, but necessary to show the consistency of the flatbread.}

• Complete with raw or cooked vegetables [baby lettuce, arugula or lamb’s lettuce, tomato, grilled vegetables] to add fibers.

  Season with spices and lemon juice.

  Homemade light sauces
  • sugar-free ketchup;
  • sugar-free paprika sauce;
  • light pink sauce or light cocktail sauce;
  • Greek yogurt sauce or dressing.