Éva’s whole wheat flatbreads

I developed this recipe because I wanted a tasty healthier treat. Use a pasta maker to get the dough really thin, and flavor as desired.

Check out my recipe on Foodista!

• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 cup 12 grain cereal (choose one that doesn’t have large bits – or run it through a coffee grinder, so it doesn’t clog the pasta maker)
• 1/4 cup ground and whole flax seeds (a mix is nice)
• 1 tsp salt
• 1/2 cup warm water (plus)
• 1 tsp yeast

Flavourings: add as desired (not all of them)

• 2 tbsp paprika (smoked is good
• 2 tbsp cumin
• 2 tbsp curry
• 1/4 cup dehydrated onion flakes ground finely (not onion salt)
• 1/4 cup dehydrated garlic flakes ground finely (not garlic powder or garlic salt)
• 1/4 cup sesame seeds (try sesame oil instead of olive oil for extra flavour)

1. Dissolve yeast, in warm water and sugar.
2. Sift all dry ingredients (including flavorings of your choice) together into heavy duty mixer with a dough hook.
3. Add yeast and water and turn mixer on low – mix until the result is a nice smooth ball of dough, adding the olive oil as necessary (depending on humidity, you may need to add a bit more warm water as well).
4. Let rest in a warm dark place about 1 hour. This is a rather heavy dough that will not rise much. Or skip it and don’t bother, doesn’t make much dif.
5. Pre heat oven to 350°F
6. Generously dust your rolling surface with flour. Cut about 1 cm thick chunks and roll out with a wooden rolling pin until the dough is thin enough to go through the largest gap in your pasta maker. Run this dough through gently until your desired thickness is achieved (I go to #4, it makes a very nice flat bread).
7. Cut into triangles (like I did on this batch) because I wanted the kids to think they were natchos! or simply bake in the sheets that come out of the pasta maker and roughly break into smaller pieces when done. Brush with additional olive oil on top side. Bake for about 10 minutes until golden brown and crispy. Cool and enjoy!

Sometimes I don’t have time for the rise, so I skip it. Doesn’t make much difference.

I always double this recipe and it takes me about 1 hour from start to finish using two ovens.

The dough burns very easily…I usually sacrifice 3 sheets in this process at the end…the oven is very hot at this point and usually only needs 10-11 minutes and not the full 14 that it does in the beginning!