Whole wheat flatbreads roasted on a pan become a delicious treat after slathering on some butter, sprinkling some sugar and rolling them into a handy roll to munch on.
2cupswhole wheat flour
butter to smear
raw sugar to sprinkle
extra flour for dusting
Place flour in a big bowl. Add the salt and olive oil. Toss it gently with your fingers till it resembles breadcrumbs.
Make a well in the centre. Add the water. Knead gently at first, then with more force. Knead for about 5 minutes until mixture forms a smooth, pliable dough (it should give when you poke it and spring back slightly like a soft playdough). If you feel it is too hard, add a tiny amount of water and continue kneading. If it is too soft, add a tiny amount of flour and continue kneading. Have fun doing it.
Divide dough into little dough balls the size and shape of golf balls. Roll each in the palm of your hand and flatten it into a 1/2 inch thick disc. Dust this with flour and using a rolling pin, roll into a circle 12 to 14 cms in diameter and very thin.
Heat a crepe pan/frying pan on medium-high. Place rolled flatbread on the pan. In a few seconds you will see little bumps break out on the dough. Flip the flatbread gently and cook the other side for about 20 seconds. Flip again and cook the other side until you it looks completely cooked with no raw bits (darker dough). If your flatbread starts puffing at this point, you are doing great. One flatbread takes about a maximum of 2 minutes to cook.
Repeat this with the remaining flatbreads, or stop first to slather your first flatbread with butter, sprinkle some raw sugar, roll and enjoy.
You can make these flatbreads and use them as wraps for salads, scrambled eggs, grilled chicken or tofu.You could use them in place of tortillas or sandwich your favourite filling and press them in a panini press.