Wholemeal Flatbread

I am a massive lover of white bread (the homebaked kind) but even I might go as far as saying I prefer these wholemeal flatbread... They are very quick to prepare and you can cook them on a BBQ, in the oven or even on the hob in a pan (as here). Served with some Tahini Sauce, salad and falafel - this is the perfect summer bread recipe; and with all that wholegrain you even get to feel smug about reducing your cholesterol!


  • 100g Strong Wholemeal Bread Flour
  • 150g Strong White Bread Flour
  • 5g Maldon Salt
  • 1/3 sachet Fast Yeast
  • 175ml Warm Water

Mix all your ingredients in a bowl and then scrape out onto the (clean) counter top

Knead for 5 minutes or so – until the dough comes together and starts to become elastic

(If it is too wet – add a little extra flour, if it’s too dry add a little extra water… you are after a dough a little drier than for a loaf)

Leave in a bowl, covered with a clean tea towel for half an hour – longer if this suits you (it shouldn’t need to rise, I think the little amount of yeast just adds something if you can give it a small while to rise)

Knock the dough back, and with a floured surface and rolling pin, roll the bread out into 4 flat rounds

Very carefully spray a hot frying pan with a tiny amount of Olive Oil each time you cook a flatbread… Give each one a couple of minutes on each side – you’ll know when they are close to being done as they will bubble up slightly

If you do these in the oven – 5 – 10 minutes should be enough, as on BBQ

Serve warm with whatever you fancy… A bit of tomato sauce and some BBQ’d veg and you can layer up your own pizzas!

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