Whole Grain Flatbread Recipe | Bob’s Red Mill

(Recipe has been copied from Bob’s Red Mill online.)



In a mixing bowl blend together the dry ingredients. Add the oil and 1 cup of water. Knead by hand, adding more water as necessary to form a sticky ball.

Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth. Cover and allow to rest for 5-10 minutes.

Preheat oven to 425°F.

Dust the dough lightly with flour and divide into 2 equal portions and roll or shape into free-form rounds. Place the rounds onto an ungreased baking sheet dusted with cornmeal. Place baking sheet in the upper third of the oven and bake until dark brown, about 15 minutes.

Makes about 10 servings.


Whole Grain Flatbread Recipe | Bob’s Red Mill