I am so excited to share this recipe with you! Flatbread is versatile and delicious. I love homemade breads, but many of us just don’t have time to make them. They can become an all day process between the kneading, resting, and cooking. This flatbread is made without any yeast. It is ready to eat in 15 minutes, with only 5 minutes of hands on time. You will love how simple it is to make.
There are so many ways to enjoy this flatbread. I gobble some up warm as I’m making them and it is delicious on its own. You can also dip it in hummus or any other favorite dip you have. You can make flatbread pizzas by adding tomato sauce and veggies to them. You can also make delicious sandwiches by folding the flatbread in half and filling it with all your favorite sandwich fillings.
This recipe is super healthy and nourishing as well. It is oil-free, sugar-free, and vegan. Only 4 simple ingredients, including whole wheat flour. I use whole wheat pastry flour because it gives these flatbreads a nice fluffy texture. You can find whole wheat pastry flour in the bulk section of most health food stores. Using whole wheat is always best because that way you are getting a serving of whole grains instead of just eating empty calories with little nutritional value.
Lets get started!
These whole wheat flatbreads are ready in just 15 minutes. Enjoy them plain, with a dip, as a pizza base, or as a sandwich bread.
- 2 1/4 cup whole wheat pastry flour*
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 cup almond or cashew milk
In a medium sized bowl, mix together all dry ingredients. Add the almond milk and stir. Once it becomes to difficult to stir, use your hands to knead everything together. Do this until everything is mixed and no flour remains.
Divide the dough into 6 even sections. Roll into balls and place back in the bowl for 10 minutes to rest.
One at a time take a ball of dough and use either your hands or a rolling pin to flatten it on a floured surface. You want it to be 1/4"- 1/8" thick.
Heat up a skillet over medium low heat. Add a flatbread and cook 3 minutes on each side. Repeat this until all flatbreads have been cooked. Enjoy right away or store in a sealed container in the fridge for up to 3 days.
* If you are unable to find whole wheat pastry flour, regular whole wheat flour will work as well.