Total Time
20mins
Prep 15 mins
Cook 5 mins

Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.

Ingredients Nutrition

Directions

  1. Mix flours together.
  2. Mix salt into water to dissolve.
  3. Add water and oil to flour, mix well.
  4. Knead briefly on floured surface, let rest 10-15 minutes.
  5. Cut into 12 equal parts.
  6. Roll each flat, do not stack them.
  7. Cook on ungreased griddle, a few minutes on each side until golden brown.
  8. Optional - brush with melted butter or olive oil immediately after removing from griddle.
Most Helpful

5 5

Susie this gets a 5 star - its easy - its light and goes great with a platter of hummus, babaganosh some tabouli and Isrealie salad...would also go great with a spicy meaty chili!!! thank you for sharing!

5 5

fantastic recipe. extremely versatile. we've added lots of different spice combinations to this and it's been great every time. i always double the batch - because my husband, my 4 year old and my 2 year old start nibbling when the first one is done.
my favorite spice blend has been garam masala, garlic and a little cumin/red pepper blend.

thanks for the recipe!

5 5

These were great, I used them with Chicken Caesar Wrap and it was a great combo for a quick lunch. I doubled the recipe because I was worried that it would not yield enough, and I am glad it did. I got 12 out of a doubled recipe. This was also using my rolling pin to help make them thin. Thanks for the recipe!