As I have said before I recently got introduced to Greek food. Wonderful, delicious Greek food. Flat bread is a staple in a lot of Greek dishes and for good reason. It is soft, delicious and can be used in so many ways. Gyros, wraps, quick pizza etc. This heart healthy flat bread will soon become a staple in your clean eating recipe book. My recipe makes a lot, but they keep well in the fridge if well wrapped for 2 weeks and freeze well.
- 2 cups of milk
- 1 teaspoon of yeast
- 1/4 cup of wheat germ
- 1 cup of rye flour
- 3 cups of whole wheat flour
- 2 tablespoons of extra virgin olive oil
Add the milk and yeast into the bowl of your stand mixer. Use a wisk to combine; add the wheat germ and knead with your dough hook attachment until mixed well. Add the flours 1 cup at a time. Allow the stand mixer to knead the dough until a smooth, soft dough is formed. You do not want a tough, hard dough. The kneading will take about 10 mins. Grease your counter top and knead slightly; cut into 12-14 equal pieces. Take each piece and roll out into a thin circle. About 1/4 inch thick. Lightly grease a skillet and place it on the stove top on med heat. When pan is hot place one flat bread dough into the pan. Cook for about 4-5 mins per side or until the top starts rising and you see little air pockets. Flip like you would a pancake to cook the other side. Makes 12-14 flat breads. If wrapped tightly in plastic wrap they will keep for 2 weeks in the fridge and 2 months in the freezer.
Soft, delicious multi-grain flat bread! My kids love to make eggs with spinach and wrap it up with this bread for a healthy breakfast wrap. Just an idea, how will you use this bread? Let me know in the comment section below! As always smile, you’re beautiful!