This is such a versatile recipe. We love Flatbreads in our family and would eat an entire double batch if I wasn't so firm about saving some for the next day. They are actually quite easy too. Here goes...
Note: you will want to start this recipe either in the morning or the night before to allow time for the yogurt to fully predigest the wheat and neutralize the phytates. We call this "soaking"... read more about it here.
First thing in the morning, mix the following ingredients in your electric mixer:
- 3 cups of whole wheat flour
- 1/2 cup of warm water mixed with 1/2 cup of plain yogurt
- 1/4 tsp. non-aluminum baking powder
- 1 tsp. sea salt
- 1/4. cup of extra virgin olive oil
Cover the dough lightly with wax paper or plastic wrap, and leave it for 10 or more hours at room temperature. (Soaking is a process and if you can only let the dough sit for seven hours, that is definitely better than no soaking at all.)
When ready to make the flatbreads, divide the dough into 12 equal sized balls. (I double the batch and make 24.) Either roll the dough to a six inch circle or use a tortilla press. Here you see I use a tortilla press, but these are definitely not as thin as tortillas. To make thin tortillas, I would have to roll the ball out to ten inches, which can be done with a rolling pin.
As you can see in this picture, after pressing (or rolling) the dough flat, I throw the breads onto a very hot, ungreased griddle. I use a large griddle to cook six at a time... and yes, it is coated with teflon (!), but in an ideal world where I had lots of time at my disposal, I would cook these one by one in an ungreased cast iron skillet heated to high.
These breads only cook for a minute or two on each side. You'll notice that they start to get brown circles on them (like tortillas) when one side is done. If you let them get too brown, they will be on the crunchy side instead of all-soft.
Let them cool on a rack. Serve them fresh!
So what do we do with flatbreads? We love them filled with Gyro Meat (homemade without preservatives), Tzatziki Sauce and tomatoes. Or we love them filled with hummus and other chopped veggies. They are also great dipped in soups. Last night I served them with a salad made with Grilled Meat, Tomatoes, Cucumbers, Garlic, Parsley and a Feta Cheese Dressing.
Tonight, I think I'll melt some cheese onto them and put some chili beans inside.