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These freshly milled flatbreads are soft, fluffy, and tender — they’re delicious served warm or as the base of a flavorful wrap! Made with no yeast or rise time, flatbreads can be made quickly and easily with just 5 ingredients.
Fresh bread is a must for me with a lot of my meals!
Whether it’s freshly milled baguettes, whole grain Hawaiian rolls, or even flaky biscuits with fresh milled flour, I love serving homemade bread made with freshly milled grains.
When I have more time, and I’m able to plan ahead, I love to make a yeasted loaf of bread that’s a little more involved.
But when I need dinner on the table soon, and I don’t have time for lots of kneading, stretch and folds, or a lengthy rise time, these whole wheat flatbreads are the hero of my kitchen.
They are so delicious with a chewy, tender texture, they are useful for many different meals, and they are ready fast!
The process is very similar to making freshly milled flour tortillas; mix, knead, a quick rest, then cook them in a skillet. You can have a batch done in 45 minutes!
The ease does not come at the cost of flavor, either. The golden brown exterior and fluffy, soft interior are truly spectacular!
Table of Contents
Why You’ll Love This Recipe
- No rise time: This flatbread is made without any yeast, which means you don’t have to plan for a rise time. You can have them done in as little as 45 minutes, start to finish!
- Beginner-friendly: As far as freshly milled bread goes, this is about as easy as it gets! With only 5 ingredients and a very simple process, you’ll have warm, fresh bread on the table in no time.
- Stovetop cooking: If I can avoid turning on the oven in the summer, I’m a happy cook! These flatbreads are made on the stovetop, so you don’t have to worry about preheating the oven or warming up your house.
- Endlessly useful: You can use these flatbreads for so many different dishes! They’re great to have in the freezer because you can make a variety of delicious meals with freshly milled flatbread as the base.
Ingredients
- Hard white wheat flour: Freshly milled whole wheat flour gives this flatbread so much flavor! Hard white wheat works the best to get a nice gluten structure and a chewy texture.
- Baking powder: This gives a fluffy, airy flatbread without any yeast or rise time!
- Olive oil: Any cooking oil will work, but I think olive oil has the best flavor.
- Salt: Always a must for homemade bread!
- Water: You want it to be warm so the dough is more workable. No need to check the exact temperature, though, as we won’t be blooming yeast!
Find the full recipe with measurements in the recipe card below.
How to Make Freshly Milled Flatbread
Step 1. In a mixing bowl, combine the flour, salt, and baking powder.
Step 2. Add the olive oil and warm water. Stir until a shaggy dough forms.
Step 3. Transfer the dough to a lightly floured surface and knead for about 4–5 minutes, until smooth. You may need to add a touch of flour if its to sticky to work with.
Step 4. Cover and let the dough rest for 10 minutes.
Step 5. Divide the dough into 8 equal pieces and roll each into a thin circle.
Step 6. Heat a dry skillet over medium heat. Cook each flatbread for 1–2 minutes per side, or until golden brown on each side.
Step 7. Serve warm.
Tips + Notes
- If the dough feels too wet and sticky, add a teaspoon of flour at a time. You want it to be soft and workable.
- Just like with homemade pancakes, it can take a little finesse to get the right temperature on the skillet. You may need to adjust as you go, and if you notice the flatbreads getting dark quickly, turn down the temperature.
- As each flatbread finishes cooking, add it to the stack and keep them under a clean tea towel. Covering the flatbreads with a towel steams them a tiny bit and keeps the bread nice and soft.
- If you’re new to baking with freshly milled flour, be sure to check out my tutorials on how to mill your own flour and baking with whole grains!
How to Serve Freshly Milled Flatbread
My favorite way to use freshly milled flatbread is in homemade wraps and gyros. They are soft and foldable, so you can make a taco-shaped wrap with your favorite meat, veggies, and sauce in the center. Here are a few ideas that I personally love:
- Chicken, tzaziki sauce, feta cheese, and a mix of cucumbers, onion, and tomatoes
- An asian-style wrap with homemade Bang Bang chicken
- Buffalo chicken (my buffalo chicken sloppy joe filling is perfect for this) and homemade ranch dressing
- A deli wrap with turkey, cheese, mustard, and lettuce (or any of your favorite deli sandwich toppings)
Flatbreads are also excellent for homemade pizzas — like Dutch oven pizza, but easier. They are already fully cooked, so you can make easy personal pizzas with sauce, cheese, and toppings, then put them under the broiler for a few minutes to melt everything.
Of course, you can also just enjoy the warm flatbread on the side of your favorite soup, stew, or saucy dish (like Thai red curry). They are delicious plain or with butter!
Recipe FAQs
Leftovers can be stored in an airtight container at room temperature for 3-5 days. They can also last in the fridge, but the texture might degrade a bit.
Yes, flatbreads freeze very well and are very easy to reheat. I recommend separating each piece of bread with a small piece of parchment paper so they don’t stick together in the freezer. You can thaw them at room temperature or pop them in the microwave for a few seconds.
Definitely! This is a great way to speed up the process, especially if you’re making more than one batch. You can cook them on a griddle (electric, cast iron, or even an outdoor gas griddle) or in multiple skillets.
I buy all of my wheat berries in bulk from Azure Standard and store them in 5-gallon food-grade buckets with gamma lids. I’ve found that Azure has the best price and quality. I do share a few other options in my post on where to buy milling grains.
Related Recipes
- Whole Wheat Pizza Dough with Freshly Milled Flour
- Freshly Milled English Muffins
- Whole Wheat Artisan Bread
- Brioche Bread With Freshly Milled Flour
- Fresh Milled Flour Sandwich Bread Recipe
If you tried this Freshly Milled Flatbread Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Freshly Milled Flatbread
Equipment
- Large mixing bowl
- Skillet and spatula
Ingredients
- 4 cups freshly milled hard white wheat flour (480g)
- 1 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 4 tablespoons olive oil
- 1 1/2 cups warm water (360g)
Instructions
- In a mixing bowl, combine the flour, salt, and baking powder.
- Add the olive oil and warm water. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 4–5 minutes, until smooth. You may need to add a touch of flour if its to sticky to work with.
- Cover and let the dough rest for 10 minutes.
- Divide the dough into 8 equal pieces and roll each into a thin circle.
- Heat a dry skillet over medium heat.
- Cook each flatbread for 1–2 minutes per side, or until golden brown on each side.
- Serve warm.
Notes
- If the dough feels too wet and sticky, add a teaspoon of flour at a time. You want it to be soft and workable.
- Just like with homemade pancakes, it can take a little finesse to get the right temperature on the skillet. You may need to adjust as you go, and if you notice the flatbreads getting dark quickly, turn down the temperature.
- As each flatbread finishes cooking, add it to the stack and keep them under a clean tea towel. Covering the flatbreads with a towel steams them a tiny bit and keeps the bread nice and soft.
- If you’re new to baking with freshly milled flour, be sure to check out my tutorials on how to mill your own flour and baking with whole grains!
