Fresh Milled Flatbread (Easy, Whole Grain Flat Bread)

The perfect fresh milled flatbread is soft, pillowy, and packed with flavor! This flatbread recipe pair perfectly with almost any meal.

Using 100% fresh milled flour gives this flatbread recipe a boost in nutrition and taste! Nutty, yeasty, and begging to be spread with homemade hummus!

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Why use Fresh Milled Flour?

• Texture – Whole grain flour adds a soft texture to this recipe.
• Flavor – Fresh milled flour boasts a nutty flavor that amps up any bread recipe.
• Nutrition – Having 40/44 key nutrients, fresh flour is packed with nutrition!

Are you brand new to milling your own flour? CLICK HERE!

Which wheat berries work best for this recipe?

Since this recipe requires gluten production for a proper rise, HARD WHEAT varieties will work best.

Hard white wheat or Hard red wheat – Either of these will work remarkably well and are quite easy to work with.

Spelt or Kamut (Khorasan) – Ancient grains are generally lower in gluten, however Spelt and Kamut have enough gluten to work well in this recipe.

Ingredients you will need to make Fresh Milled Flatbread

• Fresh Milled Flour – You will need 1 1/3 cups of wheat berries to make 2 cups of flour. If you don’t have a grain mill, you can use regular whole wheat flour.
• Water – Use 3/4 cup of warm water. For best results use filtered water.
• Yeast – I use 2 1/4 tsp of instant yeast for this recipe.
• Salt – 1 tsp of salt.
• Olive Oil – 1 tbsp of oil. May substitute with avocado oil, melted coconut oil, or melted butter.
• Optional Add-ins – Consider adding in some herbs, crushed garlic, or a little drizzle of honey for even more flavor.

Looking for more bread recipes? CLICK HERE!

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For milling my whole grains, I use the NUTRIMILL GRAIN MILL (use my coupon: rose20 for $20 off!)

To knead my dough, I use the BOSCH MIXER (above coupon works with this mixer as well!)

When dividing the dough, I find that a BENCH SCRAPER works best.

This is my favorite CAST IRON PAN for making flat bread.

How to make this recipe step-by-step

Mill the wheat berries

Mill your berries on the fine setting of your grain mill.

Soak

In the bowl of a stand mixer with a dough hook attachment, add the water, oil, and flour. Mix well.

NOTE: If the dough seems a bit dry, add 1-2 tablespoons of water.

Cover and let this mixture soak for 30 minutes.

Knead (add yeast and salt)

After the dough has soaked, add the yeast and salt.

Knead on speed 2 for 8-10 minutes or until the dough is glossy and stretchy.

First Rise

Place the dough in a large bowl sprayed with a little bit of olive oil and cover with plastic wrap or a damp tea towel.

Let the flatbread dough rise at room temperature for 1-1 1/2 hours or until roughly doubled.

Shape and Cook

Preheat a cast iron skillet or griddle over medium-high heat.

Turn the dough over onto a lightly floured work surface.

Divide the dough into 6 equal pieces.

Take each piece of dough and roll out roughly into a rectangular shape with a rolling pin that is no more than 1/4 inch thick.

Cook for 1-2minutes per side. Checking every 30 seconds. Turn when brown. Continue to cook an additional 1-2 minutes.

Storage

Store cooled flat bread in a plastic bag or airtight container for up to 4-5 days on the counter.

Tips for Success

• Do not skip the soaking step! This step is vital to a proper knead and for a good rise and texture.
• To prevent the dough from drying out while rising, use plastic wrap or a bowl cover. If using a damp towel, keep in mind you will need to periodically re-dampen the towel.
• For the fluffiest whole wheat flatbread, cook at a higher heat for less time.
• To prevent the warm flatbread from getting dry or stiff, place each flatbread on a plate and covered with a tea towel while still warm.