There’s something rewarding about making something that you normally would buy pre-made. Could you go out and buy some delicious pita bread? Yes, most likely. But it’s so much more satisfying making your own! You can also adjust it to exactly how you want it.
This is one of those recipes that is great for a weekend. It requires a bit more time, but to be honest, it’s actually quite simple. A lot of that time is just waiting for the dough to rise.
Grilled Whole Wheat Flatbread
Makes 10 mini flatbreads (or 5 large ones)
Adapted from Mark Bittman
- 2 teaspoons sea salt
- 1 teaspoon honey
- 1 tablespoon instant quick-rising yeast
- 3 cups (360g) whole wheat pastry flour
Toppings:
- 1-2 tablespoons high quality extra virgin olive oil
- 2-3 tablespoons freshly chopped herbs (I used chives, parsley, and basil)
- 1/4 teaspoon sea salt
- pinch black pepper
In a large bowl, mix salt, honey, and yeast with 1 cup of warm water. Whisk and then let sit for about 5 minutes, once you see the mixture frothing. Then add in all of the flour and mix with a wooden spoon or your hands until it is uniform and like a dough. I had to add an additional tablespoon of warm water at this point because it was dry- if you notice there is a lot of excess flour or it is quite dry, add a tablespoon of water.
Let dough sit, covered and in a warm spot, for an hour. After an hour, place dough on an floured surface. Divide into 10 pieces (if you want to be exact, i measured my out and each was 60g; you can also make them bigger and do 5 pieces at 120g each. I personally liked doing the smaller ones as I think they are easier to handle when grilling.) and roll out each one until 5 or so inches in diameter. Don’t have a rolling pin? No problem. I use a wine bottle, and it works quite well 🙂
Preheat grill. Brush each side with oil and then place on grill. Grill for about 3-5 minutes per side, until it is browned and there are visible grill marks. Flip and grill for another 3-5 minutes.
