Freshly Milled Flatbread
These freshly milled flatbreads are soft, fluffy, and tender — they're delicious served warm or as the base of a flavorful wrap!
Servings: 8 flatbreads
Calories: 266kcal
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!