These soft and fluffy whole wheat flatbreads are perfect for any meal, whether as a side dish or for wrapping your favorite fillings.
In a mixing bowl, combine the whole wheat flour and sea salt.
Sifting the flour can help remove any lumps and make mixing easier.
Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms.
Add the water slowly to avoid making the dough too sticky.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
If the dough sticks to your hands, sprinkle a little more flour on it.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Resting allows the gluten to relax, making the dough easier to roll out.
Divide the dough into 8 equal portions and roll each into a ball.
Use a kitchen scale for equal portions if you want uniform flatbreads.
Roll each ball into a thin circle about 7 inches in diameter.
Dust the rolling pin and surface with flour to prevent sticking.
Heat a cast-iron skillet over medium heat and cook each flatbread for 1-2 minutes on each side until puffed and golden.
Press gently with a spatula to help the flatbread puff up.
Serve the flatbreads warm with your favorite dishes or dips.
Keep cooked flatbreads warm by wrapping them in a clean kitchen towel.
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