Easy Flatbread Recipe with Whole Wheat Flour: Homemade Delight

Bread, bread, bread, bread! It absolutely makes my world go round, literally. As part of my commitment to healthier eating, I’ve chosen to craft almost all of my favourite foods using whole wheat flour. Whole wheat anything was never on my radar. If it was the only bread in the house yes, I’d eat it but if I had options, it was always my last lol. Boy have things changed!

I decided to create homemade flatbread when I discovered I was out of my usual loaf for a breakfast sandwich. That’s the worst but the whole process I am about to share with you stemmed from a sudden craving, and the simplicity and quick preparation is what I was drawn to, especially in comparison to traditional bread baking. If you have a few simple ingredients at home, you too can indulge the way I did.

What You’ll Need

50g or about 1/4cup melted butter
230g or about 1cup warm water
1tsp salt
350g or about 2 ½ cup whole wheat flour
1tsp baking powder

Sometimes I feel lazy just because I prefer not to spend a lot of time in the kitchen. But when I share recipes like this one, it’s not about laziness—it’s about being practical and efficient. This recipe can be whipped up in around 20 minutes (adjusting for individual speed), making it a breeze to prepare. Before you know it, you’ll be savouring warm, homemade flatbread for breakfast, lunch, or dinner.

How to Make It

Combine melted butter and water together, add salt and then mix
Add flour and baking powder, and mix with a wooden spoon or spatula to combine. A ball will form.
Once a ball has formed, rest the dough for about 10 minutes
Once rested, cut the dough into smaller pieces (size of choice)
Roll each piece into a smooth ball, and set aside covered until all pieces are formed
Lightly flour work surface
With a rolling pin, roll each ball as thinly as possible. Once all balls are rolled it’s time to cook
Lightly brush a pan with oil on medium heat. Prepare to cook the dough.
Place rolled dough on heated surface and cook
Cook each side for 3-5 minutes before rotating. Repeat with the remaining dough.

***Rolling dough as thinly as possible.***

Things to Note

If the mixture is very soft and sticky when mixing, add more flour (add 1 tbsp at a time as a guide). The dough should be soft and pliable not wet and sticky.
Olive oil can be used in place of butter.
When rolling dough, use a small amount of flour, if too much flour is used, the dough will be harder to roll.

I really hope you enjoy these as much as I do. They’re absolutely delicious and can be frozen once cooled. I prefer making a large batch and then freezing the flatbread, allowing me to quickly grab and go when needed. Just a few minutes in the oven and it tastes as fresh as the day it was made.