The whole wheat flatbreads are dedicated to lovers of rustic and bold flavors. They are versatile, pairing perfectly with cured meats, fresh or aged cheeses, grilled, raw, or oil-preserved vegetables; or with honey (a perfect combo, in my opinion), jams, sweet creams, fresh fruits, etc…Whole wheat flatbreads are very easy and quick to make and have a soft texture, so they can be easily rolled or folded. We can take them with us and enjoy them at work or during free time, for a breakfast or packed lunch; we can use them to create delicious appetizers and buffets. Unlike white flour flatbreads, there’s no need to prick their surface, as they don’t puff up excessively during cooking. To the whole wheat flatbread dough, we can also add spices, customizing them according to our tastes and occasions.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 50 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups whole wheat flour
- 2 tablespoons lard (generous)
- 1 teaspoon fine salt
- 3/4 cup lukewarm water
Steps
1) Pour the whole wheat flour onto the work table and make a well in the center (the so-called “fountain”) where we’ll initially pour the lard and salt.
2) With your fingertips, begin to blend part of the flour (the one closest to the center) with the lard. Now pour in a part of the lukewarm water and, kneading with one hand, gradually draw more flour towards the center and let the water be absorbed.
3) Pour a second part of the lukewarm water and continue kneading until it’s absorbed; finally, pour the remaining third part of water, little by little, only if the dough is too dry and hard. Depending on room temperature and humidity, flours don’t always absorb the same amount of liquids. This means you might need slightly more or less water than I indicated.
4) When the dough has absorbed the necessary water, knead for about ten minutes until you get a smooth, elastic dough, easy to work with, soft, and no longer sticky to hands, forming it into a cylinder shape. Cover it with a towel that doesn’t smell of detergent or softener, or wrap it in plastic wrap and let it rest for about 30 minutes at room temperature. This way, the gluten developed during kneading will relax, allowing us to easily roll out our flatbreads without problems.
4) After half an hour, take the dough, divide it with a knife into equal-sized or weighted balls. Cover them and let them rest for 10 minutes.
5) After ten minutes, gently flatten them with your hands and roll them out with a rolling pin into discs. The ideal thickness for these flatbreads is about 1/8 to 3/16 inches at most. This way, they’ll retain all their softness over time.
6) Heat a non-stick or cast-iron griddle over high flame and cook the flatbreads. The average cooking time is about 60 seconds per side; it also depends on the material of the pan. It’s time to fill them with whatever you like.
Bon appetit
Whole wheat flatbreads can be stored in food bags at room temperature for a couple of days.
