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    You are in: Home / Recipes / Whole Wheat Flat Bread Recipe
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    Whole Wheat Flat Bread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    federico's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 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. 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. 4
      Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
    5. 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. 6
      Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).
    7. 7
      Transfer to a cooling rack to cool, and cut into 12 slices.

    Ratings & Reviews:

    • on November 05, 2011


      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.

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    • on March 22, 2011


      This is a good basic recipe that is easy alter to suit your taste, although it is a little bland. I was using a very small baking sheet, so I cut the recipe in half. The second time I used this I wanted it to be softer and more flavorful, I upped the oil to two tbs. (still a half batch) and added 1/2 tsp of salt and sprinkled the top with Italian seasoning. The third time I added only 1/4 tsp of salt, used virgin coconut oil instead of olive and added 1 tbs. honey for a sweeter variation. This was my favorite, it went great with Nutella at breakfast. I didn't use the flax seeds at all after the first time, they just didn't really add anything.

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    • on September 16, 2009


      I really like this recipe. I added 1/2 tsp. salt, a tsp. of honey, and then threw in 1 to 2 TB of flax seeds, sunflower seeds, poppy seeds and millet, a sprinkle of garlic powder and dried onion. Once in the pan, I used a clean jar to roll the dough into the corners. This worked well. I baked it for 20 minutes, which left it a bit chewy. Perfect. Will be great for savory sandwiches!

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    Read All Reviews (10)


    Nutritional Facts for Whole Wheat Flat Bread

    Serving Size: 1 (751 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.9
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1.5 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 3.2 g
    Sugars 0.1 g
    Protein 3.9 g

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