Whole Wheat Small Flatbreads in a Pan

Whole wheat small flatbreads in a pan are a great quick alternative to bread and can be a tasty side dish for meals or a delicious snack. Here is the recipe to prepare them.

Ingredients

• 250 g of whole wheat flour
• 150 ml of warm water
• 7 g of fresh baker’s yeast (or 2 g of dry baker’s yeast)
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of extra virgin olive oil
• Additional oil for greasing the pan

Preparation

1. In a large bowl, dissolve the fresh baker’s yeast in warm water with the sugar. Let it rest for a few minutes so that the yeast activates, forming a light foam on the surface.
2. Add the whole wheat flour and begin to knead. Incorporate the salt and extra virgin olive oil and continue to work the dough until it becomes smooth and elastic. If the dough is too sticky, you can add a little flour; if it’s too dry, add a little water.
3. Transfer the dough onto a lightly floured surface and knead for a few more minutes.
4. Divide the dough into balls of about 60 g each, cover them with a clean cloth and let them rest for about 30 minutes; they should double in volume.
5. Heat a lightly oiled non-stick pan. Roll out each ball of dough with your hands or a rolling pin, giving the flatbread a round shape and a thickness of about 5 mm.
6. Cook the small flatbreads in the pan over medium heat, for about 2-3 minutes per side, until they are golden and puffy.
7. Serve them warm or at room temperature.

Curiosity

The whole wheat small flatbreads in a pan are a quicker and healthier version compared to the classic ones baked in the oven. The whole wheat flour gives a more rustic taste and is richer in fibers. Moreover, cooking in a pan means that these flatbreads are ready in just a few minutes, which makes them perfect for when you have little time but still want something homemade and tasty. You can enrich them by adding aromatic herbs or seeds into the dough preparation to vary the flavor.