Whole Wheat Flat Bread

READY IN: 45mins
Recipe by federico

I really like the taste of this simple, dense bread, and you don't even have to wait for it to rise! I bring it on camping trips all the time -- makes a great open faced sandwich with almond butter and preserves. It's also a great snack. Healthy and vegan. Cooking time includes cooling time.

Top Review by diamante157

Very good basic recipe. I enjoyed the bannock-like texture and taste. I did also add a bit of Italian seasoning and a dash of salt and it was delicious with the naturally sweet flavor of the whole wheat flour. Next time I will try the honey and an extra tbsp of olive oil. The recipe turned out perfectly as given and I made sure not to overbake. Thanks! I hope to share this with my cooking students and we'll enjoy polishing off the current flatbread with chili and spaghetti.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
  3. The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
  4. Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
  5. Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
  6. Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
  7. Transfer to a cooling rack to cool, and cut into 12 slices.

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