- 2 cups Whole Wheat Flour
- 1 cup All-Purpose Flour
- 1 tbs Salt
- 2 tsp Baking Powder
- Pinch of Baking Soda
- 3 tbs Canola Oil
- 1 cup Cold Water
- Extra Flour for dusting
- Optional: chopped fresh cilantro, 1 clove chopped Garlic
Preheat the oven with the pan inside to 400 degrees.
Put ice in the water to really get it cold while you prepare the ingredients.
Mix together the flours, salt, baking powder, and baking soda.
Stir in the canola oil until uniformly distributed. If you want, stir in garlic or handful of chopped cilantro to taste, but it is just fine served plain.
Measure one cup of water (don’t use the ice) and stir into mixture until the dough becomes one ball.
On a clean countertop or smooth cutting board, spread out a nice handful of flour. Coat your hands with the flour and place the dough on a floured surface. Fold it in half just a few times so it is easy to work with and not sticky. Divide the dough into 8 roughly equal balls. (Divide the dough in half, then each half in half, then each of those halves in half.) Add some more flour to the surface if you need to, then take one ball and smoosh it with your palm. Rub some flour on your rolling pin, then roll the dough until it is about a 6 to 8-inch circle. Usually, halfway during rolling, I pick the circle up and flip it over to make sure it isn’t sticking. If the dough is snapping right back, just put the circle to the side and start with a new ball.
When all the balls are rolled into flat discs, re-dust your surface with flour and further roll out the ones that were not cooperating. They should behave after their time-out. I like to roll them all a second time to get them pretty thin, to almost 9-10 inches in diameter.
Carefully place a disk of dough into the pan in the oven. I didn’t have to grease my cast-iron pan because it is seasoned. Bake for 3 minutes, then remove with tongs. It should have several blistery bubbles. If you are using a ridged pan, the ridges should be indented and the rest of the dough slightly puffy. If you want a very flatbread like the triangles pictured, flip the disk over using tongs after a minute and a half of baking.
Repeat with the remaining disks.
Read the blog post where this recipe originally appeared: Vegan Flatbread Recipe