Quick Whole Wheat Flatbread

Quick Whole Wheat Flatbread

2 ingredients: Flour and water.  

The beauty of bread is the simplicity of it.  The skill lies not in the number of ingredients or fancy knife skills.  The skill lies in touch -- kneading your dough, allowing it to rest, and feeling for the right consistency before shaping.

This quick flatbread is an easy place to start practicing.  Make sure you allow your dough to rest before shaping and rolling.  You can bake these in a super-hot (500 degrees) oven, or they work great on the grill.  

Enjoy the simplicity.

A printable copy of the recipe, here.


Quick Whole Wheat Flatbread

2 cups whole wheat pastry flour
1 tsp. ground cumin*
1 tsp. ground coriander*
1/2 tsp. salt
3/4 cup water
*Or any other spice mix you prefer. Other ideas: dried rosemary, garlic powder, chipotle powder, smoked paprika, cinnamon


Gather ingredients.
Sift together flour, salt, and spices into a
mixing bowl. I'm using a Middle Eastern
blend of cumin and coriander, but you
can experiment with any dried spices.
Add the 3/4 cup of water. Use a fork or
whisk to start mixing.
Use your hands to continue combining
the water and flour. Once the two are
incorporated, knead another minute or so.
Cover dough with plastic and let sit 15
minutes, to allow gluten proteins to
When ready to roll the dough, preheat
your oven (or a grill) to 500 degrees.
Divide dough into 8 equal pieces.
Roll each piece into a ball.
On a well-floured surface, roll a ball of
dough into a very thin circle. The thinner,
the better, but you don't want any holes in
the dough. Do this for 2 balls.
Place the 2 directly on the rack of your
500F oven. Close the door quickly so that
heat doesn't escape!
Bake for about 2-4 minutes, until the
bread puffs and looks dry. If it browns or
blackens, it's cooked too long -- adjust for
future batches. While these are baking,
it's a good time to roll out 2 more
Remove from the oven and continue with
remaining dough.
Serve immediately, with Roasted Red
Pepper Hummus or any favorite dip. For
a lower-sodium version, omit the salt in
the dough and sprinkle with salt at the

Step-by-Step photos on Cookbooth: