Fresh Milled Flatbread (Easy, Whole Grain Flat Bread)

Flatbread are laying on top of each other in a descending stack

5 from 1 vote

Fresh Milled Flatbread (Easy, Whole Grain Flat Bread)

Soft, fluffy, and flavorful, these 100% fresh milled flatbreads are sure to be a regular in your bread rotation! They pair perfectly with almost any meal and are so much more delicious because they are made with fresh milled flour.

Course Bread

Cuisine American

Keyword flatbread, fresh milled, fresh milled flatbread, fresh milled flour, Fresh Milled Flour Recipe, whole grain flour, Whole Grains

Prep Time 5

Cook Time 4

Soaking and Rising Time 2

Total Time 2 9

Servings Flatbreads

Calories 160kcal

Author Mary Rose

Equipment

Grain Mill
Stand Mixer
Cast Iron

Ingredients

2 cups Fresh Milled Flour (260 grams) 1 1/3 cups of wheat berries
3/4 cup Warm Water (185 grams) If dough is dry, add 1-2 tablespoons extra water.
1 tbsp Olive Oil (14 grams)
1 tsp Salt (7 grams)
2 1/4 tsp Instant Yeast (8 grams)

Instructions

First, mill your wheat berries on the fine setting of your grain mill.
Heat your water until very warm but not boiling.
In the bowl of stand mixer with a dough hook attachment, add the warm water, flour, and olive oil. Mix until combined. If the dough seems dry, add 1-2 tablespoons of water.
Cover and let soak for 30 minutes.
After the dough has soaked, add the salt and yeast.
Knead on speed 2 for 8-10 minutes or until the dough is glossy and stretchy.
Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a bowl cover.
Let the dough rise for 1-1 1/2 hours or until roughly doubled.
Preheat a cast iron skillet or griddle over medium-high heat.
Turn the dough onto a lightly floured surface and divide into 6 equal pieces.
With a rolling pin, roll out each piece into a rectangle shape that is no more than 1/4 inch thick. This doesn't have to be perfect, rustic is better;)
Cook each flat bread on the hot skillet for 1-2 minutes per side until bubbly and the bubbles are golden brown.

Notes

Store leftover flatbread in an airtight container or plastic bag on the counter for up to 4-5 days.

Nutrition