These soft and flavorful whole wheat flatbreads are perfect for wraps, dips, or as a side to your favorite dishes.
Combine the whole wheat flour and all-purpose flour in a mixing bowl.
Mixing the flours thoroughly ensures an even texture in the flatbreads.
Dissolve the salt in the warm water.
Using warm water helps the salt dissolve quickly and evenly.
Add the water mixture and olive oil to the flour mixture and mix until a dough forms.
Mix until the dough comes together; it should be slightly sticky but manageable.
Knead the dough on a floured surface for about 5 minutes until smooth.
Kneading develops the gluten, giving the flatbreads a nice chew.
Cover the dough and let it rest for 15 minutes.
Resting allows the gluten to relax, making the dough easier to roll out.
Divide the dough into 12 equal portions and roll each into a ball.
Rolling into balls ensures even-sized flatbreads.
Roll each ball into a thin circle on a floured surface.
Keep the thickness consistent for even cooking.
Cook each flatbread on a preheated griddle over medium heat for 2-3 minutes on each side until golden brown.
Flip the flatbreads only once to avoid overcooking.
Optional: Brush the cooked flatbreads with olive oil for added flavor.
Brushing with olive oil enhances the flavor and keeps the flatbreads soft.
Serve warm or store for later use.
Serve with your favorite dips or fillings for a delicious meal.
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