Easy easy homemade flatbread perfect as a wrap for your favourite grilled veggies or serve with dips and spreads for a quick appetizer.
Author: Trish | The infinebalance Food Blog
1-½cupsall purpose flour
1-½cupswhole wheat flour
1teaspoonherbs de provence
2tablespoonsolive oil + more for frying the bread
Mix dry ingredients in a bowl with a whisk - flours, baking powder, seasonings, and salt.
In a separate bowl whisk together cold water, and 2 tablespoons olive oil. Pour over the flour mixture and stir until it begins to come together.
Transfer dough to a floured work surface and knead 10-12 times until dough is smooth. You will find that you need quite a bit of flour.
Cut dough into 8 equal pieces and let them rest 10 minutes.
Form each ball of dough into a small round then roll as flat as possible with a rolling pin 6-9 inch rounds depending on how you will serve them. Larger, thinner rounds make better wraps.
Heat a non-stick skillet over medium heat. Working one flatbread at a time, brush or spray one side with olive oil and place in skillet oil side down. With bread still in the pan, coat the up-facing side with oil before flipping over to cook.
Bread will cook for a total of 6-7 minutes, flipped over about halfway through.
Transfer to a cooling rack.
Flatbreads can be made ahead. Warm cooled bread in a skillet or in the microwave (10-15 secs) to soften it up before using as a wrap.
These breads cook like pancakes. Check underside for browning, you want a little bit of browning, before flipping over to cook the other side.Use the tiniest bit of oil before frying each bread in a skillet. I like to use my hands to rub a bit of oil on the dough then add to the hot skillet. Don't add oil to the frypan.You can make these flatbreads ahead of time and store in an airtight container for a day or two. Warm them up - either in a dry skillet over medium heat for a few minutes, or place in the microwave for 10-15 seconds each.