Sometimes I like to skip the rice and just serve a hearty whole grain flatbread with my Indian Curries. But, I don’t want making a quick bread to become a big project! This recipe from Alice Waters is easier than whipping up a batch of pancakes. An important point to remember: start the flatbread dough before your curry. It needs to sit for 30 minutes before forming.
Whole Wheat Flatbreads (makes four 6-8 inch flatbreads)
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 3 tablespoons extra-virgin olive oil
In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.
Heat a 10-inch cast-iron skillet. Divide the dough into 4 balls. On a lightly floured work surface, roll out each ball to a 6-8 inch round. Cook in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes.
Loved this super easy flatbread recipe.
Thanks, Anuradha!
Making this for a friend of mine next week, she’ll love it!
These make a great pizza crust, too!
Great recipe!
Thanks, Sheree!
Is the baking powder necessary if you don’t have any at home? Love that this is a simple recipe.
Thanks, that’s why I love this recipe, too! You can leave the baking powder out if you need to. I’ve made these many times without it and they are still delicious it just helps lighten the dough slightly.