whole wheat flatbread



Homemade Flatbread from melskitchencafe.com

Process notes

  • used an equal combo of hard white wheat, hard red wheat, and soft white wheat
  • cut the recipe in half and made 4 pieces


Because I cut this batch into fewer pieces than the last time I made this recipe, each flatbread had a really nice thickness. They’re thinner than the fluffy gyro style you get in Greek restaurants, but thicker than a tortilla. I didn’t miss the AP flour at all! Really tasty.