This healthy WHOLE WHEAT FLATBREAD is the perfect vehicle for any delicious toppings you’d like to get into your belly.
So I had big plans for the blog today. Plans that included hooking you up with all the red, white, and blue patriotic goodies I could find for your Fourth of July entertainment. But, as you can see, I have fallen short. The recipe you are being presented in front of your eyes is far from anything vibrant and patriotic.
The thing is, I hate food coloring. Which is why you’ll probably never see red velvet anything on the site. And you’ll never see food in colors that only exist in crayola boxes. It’s just not me and what I stand for.
On top of my distaste for food coloring, even though I’m quite patriotic, I just don’t go all out when it comes to holiday food. Sure, I cook and bake on the holidays, but it’s never any sort of cutesy theme food.
Again, it’s just not me.
So then, what exactly is “me?” REAL FOOD! That’s what I’m into!
One of my favorite foods is flatbread. Well, not just the flatbread, but I love using flatbread as a vehicle to get my favorite foods into my mouth. Flatbread pizzas. Flatbread topped with hummus and veggies. Flatbread salads (yes, it’s a thing… I’m going to show you on Monday). Grilled flatbread. Gimme all.the.flatbreads!!
But going to the store and trying to find whole grain flatbread isn’t always easy. Sure, sometimes I end up with good luck and happen to find a package I’m satisfied with, but generally all I can find is white sugar-filled flatbread that just doesn’t jive with me.
So what’s a gal to do? You guessed it! Make it at home.
Ridiculously simple. Ridiculously delicious. Ridiculously versatile.
- 1/4 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (between 110-115 degrees F)
- 1 1/2 cup whole wheat flour
- 1 Tablespoon ground flax seed
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 2 Tablespoons olive oil
- 1/2 cup water at room temperature
Place the yeast and sugar in a bowl and add 1/4 cup warm water.Stir to dissolve. In a few minutes, the water will turn frothy. (If it doesn't froth, your yeast has gone bad)
To the yeast, add all remaining dough ingredients except the oil. Knead lightly to form a dough. Brush the dough with olive oil, cover and keep in a warm place for about one hour. In about an hour the dough will have doubled in size.
Preheat oven to 400.
Place the dough on a clean work surface and knead it well for about 5 to 7 minutes. Divide the dough into 2 portions. Form each half into a long rectangle either using your hands or a rolling pin. Dust some flour on the dough if it is too sticky while rolling. Place the dough rectangles on a cookie sheet.
Bake flatbread in the oven for 12-15 minutes or until the bread is lightly golden.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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