For those night when you don’t have time to wait for yeast, this quick flatbread is ready in less than an hour, giving you robust, fluffy wheat flatbread.
Making Quick Flatbread
Sometimes you just need a flatbread to go with your dinner. (Say, if you’re making this Mango Curry.)
And sometimes, you just don’t plan far enough ahead to have time to wait for yeast. (At least, I know we often find ourselves in this incredibly sad position.)
It was one such night that we stumbled across this recipe for wheat flatbread that took a mere 5 minutes to come together and only 20 minutes to bake.
The result was a large round loaf of soft and chewy bread that was bursting with wheat flavor.
Using Wheat Bran For A Hearty Quick Flatbread
Wheat bran in this flatbread gives the bread enough heft to stand up to a more flavorful dish, like a curry, while being mild enough that the flavors of your main dish stay the star of your dinner table.
If you don’t have wheat bran on hand, don’t fret, because you can just use wheat flour instead.
(Or, this bread would be just as good if you use all white flour. You just might need to decrease the liquid a pinch.)
For those night when you don't have time to wait for yeast, this quick flatbread is ready in less than an hour, giving you robust, fluffy wheat flatbread.
Yield: 1 (9 inch) flatbread
- 1 c unbleached all-purpose flour
- ½ c wheat bran*
- 1 tsp baking powder
- ½ tsp salt
- 1 c + 2 Tbsp water
- 1 ½ tsp oil
- Mix dry ingredients together.
- Add 1 c water, and mix to make a wet dough.
Pour oil into a cold 9 inch, nonstick frying pan. Add dough to pan and sprinkle with 2 Tbsp water.
- Cover and cook 10 minutes over medium heat.
- Flip flatbread and cook an additional 10 minutes, covered, on the second side.
*If you don't have wheat bran, you can use wheat flour. Alternately, you can use unbleached all-purpose flour, but you will probably need to decrease the water needed by a pinch.