Flatbreads for Wraps and More!

Whether you are going to make a veggie wrap or burrito for lunch, or make smaller flatbreads to use like pita, this recipe will become your go to. It is incredibly customizable. Roll it out thin for a multi purpose flatbread, keep it small and a little thick for pita, top it to bake as pizza or leave out the yeast for tortillas or chapati.

Basic Flatbread Recipe

10oz (about 2 cups) Flour

6oz (3/4 cup) warm water, milk, buttermilk, yogurt or milk alternative

1 tsp yeast

1 tsp kosher salt

2 tsp olive oil

Proof the yeast in the warm water until it’s frothy. If you are using buttermilk or yogurt, dissolve the yeast in a few tablespoons of warm water. Add the salt and olive oil and about half the flour. Stir it up a bit, until it comes together in a loose dough. Slowly add a bit more flour and start to knead. You may not need all the flour, you may need more, but adding too much can make your dough tough. Work the dough until it’s not very sticky and quite smooth. Shape into a ball and place into an oiled bowl to rise.

Sprinkle a little flour on your work surface, but be sparing. Less flour is better. Divide your dough into 4 pieces for large wraps or eight for smaller ones. Roll about a quarter of an inch thick. Once it’s rolled to your desired size and thickness, cook on a pan or the grill until nicely browned and a bit puffy, flipping once.

Whole wheat variation: The most important thing to know when using whole wheat in place of white flour is that because of the bran and germ, whole wheat flour need more liquid. Therefore it is necessary to increase the hydration. Bakers use percentages to come up with recipes. The original recipe is 60% hydration. When switching to whole wheat, we are going to up that hydration to 80-100%.

For this recipe, if using water or milk, increase the liquid to 8oz. If using yogurt or buttermilk, you will need to increase to 10oz. Fat and acid also help with the tenderness of whole wheat dough, so our favorite is to use 8oz yogurt and 2oz water. If you don't eat dairy, either use a non-dairy yogurt or add a tablespoon or two of lemon or orange juice and increase the oil to 2 Tbsp.

The dough will initially seem too sticky. However, if you let it rest for 30 minutes after mixing, the dough will be soft and supple when you come back to knead it. This is because not only does whole wheat need more liquid it also needs more time to absorb that liquid. If desired, you can let this dough rest overnight in your fridge for the best flavor and texture.