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QUICK WHOLE WHEAT FLATBREAD — NO YEAST, NO RISING, READY IN MINUTES

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QUICK WHOLE WHEAT FLATBREAD — NO YEAST, NO RISING, READY IN MINUTES

QUICK WHOLE WHEAT FLATBREAD — NO YEAST, NO RISING, READY IN MINUTES

This wonderfully soft and slightly chewy whole wheat flatbread comes together rapidly with just flour, water, salt, and oil—no yeast or leavening needed. Perfect as a quick bread alternative, it pairs beautifully with Indian curries, gyros, kebabs, or filled rolls with feta cheese. A reliable solution for instant homemade flatbreads using whole wheat flour.

🕒 Prep Time: 15 min

⏲️ Cooking Time: 10 min
🍽️ Yields: 6 flatbreads (serves 2)

Ingredients

  • 125 g whole wheat flour (type BL 196)
  • 150 ml water
  • ½ teaspoon salt
  • 1 tablespoon oil (plus extra for hands)
  • White flour for dusting (for rolling out)

Instructions

1. Prepare the Dough

  • Bring water with salt to a boil in a small saucepan.
  • Place the whole wheat flour in a large mixing bowl.
  • Pour the boiling salted water over the flour and stir quickly with a wooden spoon until the flour absorbs all the water and becomes damp but not yet a fully formed dough.
  • Cover the bowl with a towel and let rest for 5 minutes.

2. Knead the Dough

  • Lightly oil your hands and knead the dough in the bowl for 2-3 minutes until it becomes homogeneous. Cover and let rest again for 5 minutes.
  • Knead the dough once more for about 5 minutes. During this time, pick up the dough and firmly slap it against the work surface 10 times, repeating 2-3 times. This develops gluten and improves texture.
  • The dough will be slightly sticky; if too sticky, dust your hands with white flour 2-3 times while kneading.

3. Shape the Flatbreads

  • Dust your work surface with white flour. Divide the dough into 6 equal portions and shape each into a smooth ball.
  • Let the balls rest while you heat the pan.

4. Cook the Flatbreads

  • Heat a heavy cast-iron skillet over high heat for about 5 minutes. Reduce heat to medium. Turn on another burner to max heat for finishing the breads.
  • Roll out each dough ball thinly (about 15 cm diameter), similar to a crepe.
  • Cook one flatbread at a time in the hot skillet: place dough in the pan and cook for 30 seconds until it slightly dries on the bottom. Flip and cook the other side 30 seconds until brown spots appear. Use kitchen tongs to flip to avoid tearing.
  • Transfer the partially cooked flatbread to the hottest burner, placing the first cooked side down. Let it puff fully, then flip for 5 seconds to brown the other side. The flatbread will show beautiful golden spots. Work quickly to prevent burning.

5. Serve and Store

  • Place cooked flatbreads on a large plate and cover with a lid or foil to keep warm and soft.
  • Best enjoyed immediately but can be stored in a plastic bag for 2-3 days.
  • Reheat gently on a hot skillet before serving.

💡 Tips

  • Slapping the dough against the surface builds a better texture and elasticity.
  • Use a heavy cast-iron pan for even cooking and beautiful browning.
  • These flatbreads are fantastic as wraps or alongside any saucy dish, especially Indian curries, kebabs, or gyros.

🎉 Perfect For

  • Quick homemade bread alternatives
  • Indian meals and other saucy dishes
  • Gyros, kebabs, and Mediterranean wraps
  • Sandwiches and cheese rolls

📝 Final Thoughts

This no-yeast whole wheat flatbread is an effortless way to enjoy fresh, wholesome bread anytime. Its quick preparation and versatile use make it a pantry staple for those craving warm, soft flatbreads without the wait. Serve it fresh or reheated to complement your favorite meals perfectly.