Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Quick Flat Bread

Servings: 8

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• whole wheat flour (225 g)
• salt (2.5 g)
• olive oil (45 ml)
• water (180 ml)

Directions

• In a bowl, measure 225 g (2 cups) of whole wheat flour, mix into a bowl with 2.5 g (1/2 tsp) of salt, 45 ml (3 tbsp) of olive oil and 180 ml (3/4 cup) of water.
• Knead until smooth and not sticky, add extra flour if too wet, and extra water if too dry. Cover dough, and it rest for 30 minutes. If you do this, the dough will be easier to work with. (You can skip the resting period, it'll just be a tiny bit harder to roll.)
• Cut the dough into 8 even pieces. Roll out into thin circles.
• Heat a cast-iron pan at medium heat, and add 15 ml (1 tbsp) of olive oil. When oil is hot, add one flat bread. Bubbles will form on the surface. Cook on each side for a minute or so. The edges will puff up and darken, giving a good indication that it's ready to flip.
• When flat bread is thoroughly cooked, transfer to plate and cover with a damp towel (to keep moist). Cook the rest of the flat breads.

Nutrition Data (Per Serving)