Whole Grain Flatbread

Week #5 of KAF’s Bake the Bag: Whole Grain Flatbread was easy and yummy.

I was familiar with this recipe as it is similar to our traditional Roti recipe.

I couldn’t imagine wheat flour as a substitute for white in a flatbread/roti recipe but I was pleasantly surprised.

This dough could be served for little burritos or tacos. I used it as quesadillas with sauteed potatoes and onions in it cooked on a griddle.

Next time I am going to try making larger sized bread.

Makes: 6 medium flatbreads



  1. Measure it by gently spooning it into a cup, then sweeping off any excess.
  2. In a medium bowl, whisk together the flour and salt.
  3. Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
  4. Knead the dough on a lightly floured work surface until it’s smooth, about 1 minute.
  5. Divide the dough into 6 pieces and shape them each into a ball. Cover the dough balls and allow them to rest for about 15 minutes.
  6. Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
  7. Roll each dough ball into a circle, like a tortilla.
  8. Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom.
  9. Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.
  10. Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
Here is a link to the original recipe: KAF Whole Grain Flatbread that has lots of baking tips to help make it perfect!
Five down, four more recipes to go. Looking forward to what next week’s recipe brings!

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