Receta Whole Wheat Flatbreads
By Wednesday this week I was at a loss for what to serve as a carb with dinner. I also had no idea what to serve as a protein or vegetable, but for some reason, that didn’t bother me as much as the carbohydrate.
I know, most people get tired of same old chicken recipes, but we get tired of the same old carb recipes. We were all riced out and although I had recently purchased 10 lbs of potatoes (and they were in the bottom of my pantry screaming, “USE ME,”) I just wasn’t in the mood to eat a root.
So that leaves bread. But I’m on an anti-store-bought-bread kick as of late. And so we had no bread. No problem. I make bread all the time. ‘Cept I didn’t have time for that whole yeast thing.
That’s where these unlevened flat breads come in. The dough rests for 30 minutes after kneading, which is just long enough to finagle a vegetarian main course and brown ground beef in stovetop for the Omnivore, and then the breads baked stovetop in a jiffy.
Whole Wheat Flatbreads (8 breads, Martha Stewart, seen here)
-I halved this recipe
- 2 cups AP flour
- 1 cup WW flour
- 1/4 cup Olive oil
- 2 tsp salt
- 3/4 cup water, plus 1-2 T as needed
Combine all ingredients until a smooth dough is made and knead for 5 minutes on a flat surface. Let dough rest in a bowl, covered with a damp towel, for 30 minutes. Separate dough into 8 portions and roll each portion out into a flat circle, about 7″ in diameter. This will take effort and elbow grease. If dough seems resistant to stretching out, let rest a few minutes, and then try to roll out thinner again. Let rest under a damp towel until ready to use.
Bake stovetop in a nonstick pan sprayed with cooking oil, 45 seconds each side, or until brown spots begin to appear.