Mini whole wheat flatbreads without fats, to be consumed the same day or to be kept ready in the freezer and used at the right time, they are fat-free and super tasty, they pair perfectly with vegetables and cooked or raw ham, but are also delicious as a snack on their own. A few minutes to knead them and minutes to cook them, then you can either freeze them when cold or heat them and fill them like classic flatbreads when you eat them, also great for light meals on the go!
You can also fill these flatbreads with some salads you 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 Mini Whole Wheat Flatbreads
- 1.6 cups whole wheat flour
- 0.57 cups water
- 0.5 tsp fine salt
Main Tools
- Pan non-stick
- Spatula
Preparation of Mini Whole Wheat Flatbreads
In a bowl, mix the flour with the salt, add the water and stir, when the mixture is no longer sticky, transfer it to the work surface.
Work the dough on the work surface for minutes until you get a smooth and soft dough, then divide the dough into 7 parts of 50 g each.
Roll each piece of dough very thin and give it a round shape.
Heat a non-stick pan well and cook the mini flatbreads 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 eat them on the same day cover them with a cloth and when ready to taste heat them and fill them; if you want to store them you can freeze them by placing a sheet of baking paper between each other, then when you consume them just heat them in the pan over low heat!
FAQ
Can I use other flours?
No, the recipe is tested with whole wheat flour, other flours would require different amounts of water.
