Making my own flatbreads

So I had this brilliant idea that instead of making a special separate trip to the only grocery store that sells nice healthy wraps, I’d make my own flat bread from scratch to put use for my sandwiches this week. I wanted the dough to be full of fiber but also nice and herby because herb breads are tasty tasty. So I made up my own recipe based on a basic whole wheat pizza crust recipe.

Multigrain Flatbread Dough
 
 

Recipe type: Bread

Ingredients
  • 1 cup Water
  • 2 tbs Olive oil
  • 1 tsp Sugar
  • 2 cups Whole wheat flour
  • ½ cup Unbleached white flour
  • ½ cup Ground Flax seed
  • 3 tsp Yeast
  • 1 tsp Garlic salt
  • 1 tbs Fresh thyme
  • 2 tbs Fresh basil
  • 2 tbs Fresh oregano

Instructions
  1. Put all these ingredients into a bread machine in the order listed.
  2. Set bread machine on “Dough” setting. Start and wait.
  3. When dough cycle is complete, flour a surface for rolling out the dough.
  4. Divide the dough into 4-6 pieces.
  5. Roll out each piece.
  6. Baste both sides with olive oil and place on a baking sheet lined with parchment.
  7. Bake at 425 degrees for 10 minutes.
  8. Flip over and bake for 10 minutes more.
  9. Let cool and then place in ziptop bag with wax paper separating each flat bread.

 

Changes for next time? I like the fact that the flax seed makes the dough have more fiber but it also gives it a particular “after-taste” that just is a little much. So next time I either need to

  • use less ground flax seed
  • use more sweetener to cover the flax after-taste

I also need to make sure I divide the dough into 6 pieces and then roll out the flat breads. This batch were larger than I wanted. Dividing the dough into 6 pieces instead of 4 will make the flat breads thinner and smaller but easier to use for sandwiches.

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