Whole Wheat Molasses Flat Bread Recipe

Whole wheat flour: This is the base of the flatbread, providing a hearty and nutritious foundation.

Warm water: Helps to activate the whole wheat flour and create a pliable dough.

Molasses: Adds a touch of sweetness and a rich, deep flavor to the flatbread.

Salt: Enhances the overall flavor of the flatbread.

Olive oil: Adds moisture and helps to create a smooth dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten in the whole wheat flour, resulting in a smoother and more elastic dough. Additionally, if the dough feels too sticky, lightly dust your hands and the surface with a bit more flour, but be careful not to add too much as it can make the flatbread dense.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but the bread will lose some of its nutty flavor and nutritional benefits.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and flavor, making it a good alternative.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the flatbread.

• molasses - Substitute with honey: Honey provides a similar sweetness and moisture, though it will slightly alter the flavor.

• molasses - Substitute with maple syrup: Maple syrup offers a different but pleasant sweetness and can be used in equal amounts.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• olive oil - Substitute with coconut oil: Coconut oil adds a different flavor and can be used for a slightly sweeter taste.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that can be used in the same quantity.

• Allow the flatbreads to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the flatbreads in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days.

• If you need to store them for a longer period, wrap each flatbread individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents them from sticking together.

• Place the wrapped flatbreads in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• Store the flatbreads in the freezer for up to 3 months. Freezing helps to preserve their texture and flavor.

• To reheat, remove the desired number of flatbreads from the freezer. Let them thaw at room temperature for about 30 minutes.

• For a quicker option, microwave the flatbreads on a microwave-safe plate for 20-30 seconds, or until they are warm and pliable.

• Alternatively, you can reheat the flatbreads in a skillet over medium heat for 1-2 minutes on each side. This method helps to restore their original texture and flavor.

• If you prefer a softer texture, wrap the flatbreads in a damp paper towel before microwaving. This adds moisture and prevents them from drying out.

• Enjoy your whole wheat molasses flatbreads with your favorite soups, salads, or as a base for delicious sandwiches.

• Stovetop Method:

  • Heat a skillet or griddle over medium heat.
  • Lightly brush the flatbread with olive oil or butter.
  • Place the flatbread on the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the flatbread in aluminum foil to prevent it from drying out.
  • Place the wrapped flatbread on a baking sheet and heat for about 10 minutes or until warmed through.

• Microwave Method:

  • Place the flatbread on a microwave-safe plate.
  • Cover with a damp paper towel to keep it moist.
  • Microwave on high for 20-30 seconds, checking to ensure it’s heated evenly.

• Toaster Oven Method:

  • Preheat the toaster oven to 350°F (175°C).
  • Place the flatbread directly on the rack or on a baking tray.
  • Heat for about 5-7 minutes until warmed through and slightly crispy.

• Steaming Method:

  • Fill a pot with a small amount of water and bring to a simmer.
  • Place the flatbread in a steamer basket and cover.
  • Steam for about 2-3 minutes until the flatbread is soft and warm.

• Grill Method:

  • Preheat your grill to medium heat.
  • Lightly brush the flatbread with olive oil or butter.
  • Grill each side for about 1-2 minutes until warmed through and slightly charred.

• Mixing bowl: A large bowl used to combine the whole wheat flour and salt, and to mix in the warm water and molasses until a dough forms.

• Measuring cups: Used to measure out the 2 cups of whole wheat flour and 1 cup of warm water accurately.

• Measuring spoons: Used to measure the 2 tablespoons of molasses, 1 teaspoon of salt, and 1 tablespoon of olive oil.

• Rolling pin: Used to roll each of the 8 dough balls into flat circles.

• Skillet: A flat-bottomed pan used to cook each flatbread over medium heat until golden brown.

• Spatula: Used to flip the flatbreads in the skillet to ensure they cook evenly on both sides.

• Knife: Used to divide the dough into 8 equal parts.

• Clean cloth: Used to cover the dough balls to prevent them from drying out while you work on rolling them out.

Prepare ingredients ahead: Measure and mix whole wheat flour, salt, and molasses in advance.

Use a stand mixer: Let a mixer do the kneading to save time and effort.

Preheat the skillet: Ensure the skillet is hot before cooking to speed up the process.

Roll dough simultaneously: Have a partner roll out the dough balls while you cook the flatbreads.

Batch cooking: Cook multiple flatbreads at once if your skillet is large enough.