Every now and then I get a little crazy in the kitchen and think about how I can use every day ingredients to make something that I usually buy. Most of the time it happens because I got something new in a large amount and I need to figure out other things to make with it. Last weekend I bought whole wheat flour, and I found out that they only sell it in 5 lb bags. That’s a lot of whole wheat flour.
So I’ve been thinking about whole wheat everything so I can somehow use 5 lbs of it. Today I experimented with some basic ingredients and made homemade whole wheat flax flatbreads. It wasn’t that hard to do. I just measured out the flour and modified a bread recipe that I have. They didn’t take much time or effort, and they tasted like the real thing. Except they didn’t have strange ingredients or preservatives.
Whole Wheat Flax Flatbreads
- 2 cups (240g) whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp flaxseed oil
- 3/4 cup water
Mix the dry ingredients in a bowl and stir in the oil and water. Mix with a fork until it forms a ball. Cover the bowl with a kitchen towel and let the dough sit for about 30 minutes. Divide the dough into 16 little balls and roll each ball into a flatbread shape. You want to roll them pretty thin… like flatbread thin. LOL.
Heat a pan over medium heat and cook them like pancakes until they are browned on both sides. Remove from pan and cool slightly before using.
Makes 16 flatbreads at approximately 65 calories each – 2g protein, 12g carbs, and 1g fat.
- I cooked about 4 flatbreads at a time in my large pan. While a batch cooked, I rolled out the next ones and went along that way instead of rolling them all at once. It just ended up saving time for me that way. There wasn’t really a purpose for it other than that so do what works for you.
- If you don’t have flaxseed oil, you can use olive oil or any other oil you have. I liked the flavor of flaxseed oil and they were similar to the flatbreads I buy at the grocery store.
For the ease of making these, I will definitely be doing this again. I see flatbread sandwiches, pizzas, wraps and more. You can also toast them a bit longer and make chips to dip into your hummus. Since I have a ton of flour left, be prepared for a few more whole wheat experiments.