Whole Wheat Flat Bread

Whole wheat flat bread

I keep a notebook in my kitchen to write down new recipes. I jot down notes of what I’m changing in old recipes and scribble down ideas for new dishes. I have trouble making a recipe as it’s written.  I pretty much always change something. Keeping a kitchen notebook has been helpful because now I can repeat the things that we really like.

Sometimes I get in a rush and don’t write down what I’m doing. It never fails that when this happens the dish turns out awesome! Last week I made Chicken Mahkani (Indian Butter Chicken). David’s not a big fan of ethnic food in general, so I didn’t bother to take notes. We all loved it, although my version ended up pretty different from the original recipe. I’ll remake it in a few weeks and share the recipe – it’s really, really good!

So why am I rambling about Chicken Mahkani in this post? Because there were leftovers. There were a LOT of leftovers! My crockpot was half full of chicken, rice and sauce after we had all stuffed ourselves. I had been looking for an excuse to make these whole wheat flat breads from Joy the Baker, and a crock full of Indian food was the perfect opportunity.

We folded the leftovers into these flat breads, hot off the griddle. It was a great sandwich, or whatever it was! Warm flat bread dipped in hummus is one of my favorite snacks, and that’s what happened to the rest of the flat bread.

On my next freezer cooking day I’ll be sure to whip up a batch for the freezer, as I’m sure they’ll store well that way.

Whole Wheat Flat Bread


3/4 C. warm water
2 1/2 t. yeast
1/2 t. honey

1 3/4 C. whole wheat flour
2 T. rolled oats
1 t. salt
1 t. olive oil

1. In a large bowl stir together the water, yeast and honey. Let sit for 5 minutes until foamy.

2. Add flour, oats, salt and olive oil and mix together. Knead for a few minutes (I knead right in the bowl so I don’t have to clean the counter), then form into a ball. Drizzle a little oil in the bottom of the bowl, then turn the ball of dough once to coat with oil.

Dry ingredients


3. Cover bowl with a towel and let dough rise in a warm place for about an hour, or until doubled in size.

4. Heat a griddle or frying pan over medium heat. Divide dough into eight pieces. Lightly flour counter and rolling pin.

5. Roll each piece of dough to desired thickness. I did about 1/8 of an inch for the first few, then about 1/16 of an inch for the rest. We liked the thicker flat bread best (I forgot I wasn’t making tortillas and got carried away with the rolling. Oops).

It’s totally ok if they’re not perfectly round. In fact, it will make me feel better if yours are misshapen, too:)

Dough rolled out

6. Cook on hot griddle for about 1 minute. When you start to see little bubbles in the dough, it’s time to flip it.

Half-cooked flat bread

7. Cook on the second side for another minute or so, until it gets slightly brown. Place under a towel to keep warm while you cook the rest of the flat bread. Serve warm, preferably with hummus.

Cooked flat bread

Notes: The original recipe said to divide the dough into 12 pieces. We liked the size of 8 pieces – they were the size of soft taco tortillas.

Don’t cook them too long or they’ll be crispy, which you don’t want. Soft, pliable flat bread is what you’re looking for here. Don’t roll them super thin like I did, either:)

Yield: 8 flat breads.

Adapted from Joy the Baker.


Do you like Indian food? 


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