Tonight, I was really, really, really tired after work. In fact, work was so icky and tiring that I hadn’t planned out dinner at all. *sigh*
I was just about to shut my computer down for the day when I heard my husband open the microwave. He was going to make the wee ones dinner. Microwaved corn dogs for Mister Man and a salami sandwich with the last of the salami for Little Miss. Uhhhh no.
I got up and decided to get creative. At least a little. So I made flatbread, and we all had various things on, and with our flatbread from quickly made meatballs for me to Nutella for my husband to an omelette for Little Miss to strawberries (don’t ask) for Mister Man. And we were all happy.
And it was quick.
And it was easy.
And it was totally healthy, and the wee ones now want to learn how to do it all by themselves because it was so cool. And that is easy.
How to Make Flatbread Dough
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*I make mine with whole wheat flour, but you can use normal white flour, too. It just gives it a slightly different texture, and you’ll need less water.
Place the two flours and salt into a food processor. Pulse it a few times to get it well mixed. While it is turned on, slowly drizzle in the oil. Then slowly start to drizzle in the water. Stop drizzling as soon as it comes together in a ball. And I mean in a ball, not kind of like a donut all the way around the food processor bowl. It will make an actual ball when you have enough water in there. Once it is in a ball, put the water away and let it churn for another thirty or so seconds.
Remove the dough from the processor. It should be somewhat sticky and moist without being goopy and wet. Place it on a floured surface, and separate it into smaller balls (I made four, but you’re “supposed to” make six.) Roll out each ball into a very flat disc.
Heat a griddle, grill, etc on medium-high heat. Place the ungreased bread onto the ungreased pan. Let it cook for a few minutes until you start to see it make a few bubbles or turn a little brown on the bottom. Use tongs (or if you’re brave, your fingers like me) to flip it to the other side and cook it for another minute or two.
Ta-da!
See, I told you it was easy. And the wee ones absolutely loved it. I had forgotten how quick and easy this was. I’m now going to be asked for this on a regular basis, I know. And I’m totally cool with that when I start to compare the ingredient list to the bread I normally buy. At least I avoid corn syrup and trans fats in the foods I buy, but there are still a lot of ickies that I’d like to avoid more.
Flatbread Dough
Ingredients
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1/4 teaspoon salt
- 1 tablespoon oil
- 1 1/4 cups water
Instructions
- Place the two flours and salt into a food processor. Pulse it a few times to get it well mixed. While it is turned on, slowly drizzle in the oil.1 cup whole wheat flour, 1/2 cup white flour, 1/4 teaspoon salt, 1 tablespoon oil
- Slowly start to drizzle in the water. Stop drizzling as soon as it comes together in a ball. It will make an actual ball when you have enough water in there. Once it is in a ball, put the water away and let it churn for another thirty or so second.1 1/4 cups water
- Remove the dough from the processor. It should be somewhat sticky and moist without being goopy and wet. Place it on a floured surface, and separate it into smaller balls. Roll out each ball into a very flat disc.
- Heat a griddle or grill on medium high heat. Place the ungreased bread onto the ungreased pan. Let it cook for a few minutes until you start to see it make a few bubbles or turn a little brown on the bottom. Use tongs to flip it to the other side and cook it for another minute or two.
Notes
- You can use all-purpose flour if white flour is unavailable.
- I use olive oil but feel free to use the oil you have in hand.
- For the water, you can use less— use your judgment as it varies hugely by the humidity level.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Come join me for Crock Pot Wednesday. I would love to see your favorite slow cooker recipes posted there. I'm anxious to try this flatbread. Thanks. Debbie
Easy huh? I would need a food processor, a griddle and maybe some tongs…
Could you cook these is a skillet or on the grill? They sound like Na'an bread.
So you don't think I could screw this up? I trust you 🙂 I'll give it a try. Thanks!
I think even I can make that.
That was quick and easy. Cool!!!!! Happy TMTT.
Yum! Looks great! I agree, salami is not dinner (though hubby disagrees. Vehemently. But that's another argument LOL).
I am having one of those nights tonight. It's looking like a chicken broccoli braid night, since that is the only thing I can envision preparing by a reasonable hour, since it's now 7:55. Sigh. How does this happen? But that's why I love having the filling for this braid in the freezer, because all I have to do is thaw and go. Ready by 8:30 lol!
oh yummy! new idea for me hmmmmm
Debbie – The flatbread is good and so easy. We made it for dinner again tonight, and the wee ones even rolled it out for me!
Cookie – Welllll, yeah. You can make it in a fry pan, that part's easy. The rest of it though? Huh.
Kristi – Absolutely. I used my grill pan when I made this recipe (like a grill bt it was raining!) and a skillet definitely works. Somewhat like na'an but not quite the same texture.
Kelly – Nope, unless you add too much water. But then you throw out $0.21 worth of ingredients and start over 🙂
Unknown Mami – I'm certain that you can. Go for it!
Lisa – Totally quick and easy. AND healthy!
Angela – It must be something about husband's where expediency is more important than taste. Of course at 7:55, I might be going for a salami sandwich! I'd need to eat well before then. Yikes!
Laura – Totally up your alley, too. I love versatile things like this!