This sprouted wheat flatbread recipe is brilliantly easy to prepare, and you can use it as simple wrap or to soak up sauces and curries.
Jump to Recipe
Sprouted Wheat Flatbread Recipe
These flatbreads are so easy to make: Just mix the dough, roll it out and cook it in a hot pan for a minute or two. You can use them as wraps, in place of tortillas or in place of chapati.
Servings: 6 (7-inch) flatbreads
Print
Save Recipe
Ingredients
- 1 cup sprouted wheat flour
- ¼ teaspoon finely ground real salt
- 1 tablespoon extra virgin olive oil plus additional for cooking
- 6 tablespoons hot water
Instructions
- In a medium bowl, whisk together the flour and salt. Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
- Flour your work surface, and then knead the dough until it's smooth, about 1 minute.
- Divide the dough into 6 pieces and shape them each into a ball. Cover the dough balls and allow them to rest for about 15 minutes.
- Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
- Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.
- Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom. Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden. Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Ruth says
These are really good! The tortilla recipe I’ve used before called for shortening so I was delighted to find this recipe that not only uses olive oil but sprouted wheat flour too! They’re super soft. I might try using a cake saver and just making a stack of these instead of buying white flour tortillas that aren’t really good for you.
Thomas Schmelzer says
In the book of Daniel, the 3 ate pulse and vegetables and were more healthy than the rest of King Nebuchadnezzar's trainees. Do you know what that diet could have looked like?
Jenny says
I think it's best to discuss that with a biblical scholar. I'm an agnostic recipe writer.
Charlie Van Riper says
Nutritional info per serving, carb count, fiber count at least ?
Jenny says
No. You know how to use the internet. Look it up yourself.
Christine Cary says
May I use Jovial sprouted wheat in this recipe?
Jenny says
Hi Christine,
Jovial Foods sells einkorn flour which performs slightly differently in cooking than does wheat flour, and needs a slightly different hydration. So you can definitely use this recipe as a base for a sprouted einkorn flatbread, but it may need a bit of trial and error to get it quite right.
Maria says
This looks so good! I'm concerned about the glyphosate in non organic wheat. King Arthur's sprouted wheat is not labeled organic. Do they not spray? Does sprouting remove or change the effect of the pecticide? Do you just use it sparingly? I know you are concerned about this as well. Thanks.
Lisa S. says
I would want to try using this recipe for a quiche crust...do you think it would work? It seems very close to a quick crust recipe I have used in the past, with EVOO, flour and salt.
Jenny says
Hi Lisa,
This recipe makes a great flatbread but I wouldn't recommend it as a quiche crust. You can use sprouted wheat in a quiche crust - just substitute half of the flour called for in your recipe with sprouted wheat flour.