Sprouted Flatbread

A wonderfully simple & soft flatbread, perfect for wraps, dunking in curries and dips or as thin crust pizza!

These sprouted wheat flatbread are wonderfully simple, soft and flexible! They’re perfect for wraps, dunking in curries, stews and dips, or as the base of a thin crust pizza. They are also quick and easy to make, with no fancy ingredients or complicated methods, so you can have fresh flatbread whenever you need it. Sprouting improves the taste, texture, digestibility and bioavailability of wheat, making it nutritious, hearty and naturally sweet.

ingredient tips & substitutions

Sprouted Wheat Flour: this recipe would also work well with sprouted spelt
Oil: you could also use melted (and cooled) butter
Water: Should be hot, just boiled or very warm tap water.
Honey: if making a vegan version, swap for maple syrup or another liquid or granulated sweetener of choice.
Variations: adding fresh or dried herbs and spices can give you endless variations! Garlic, parsley, cilantro, onion, za’atar etc. would all be delicious.

recipe notes

They key to a soft and flexible flatbread is to not let the dough dry out. Kneading without flour, lightly coating the dough balls in oil and covering before the rest period, and only using a light dusting of flour when rolling all help with this, we don’t recommend skipping these tips!
To measure flour properly, spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge.
Store leftovers in an airtight container in the fridge or freeze.

Tips for rolling

Roll from the center outwards, forward and back once. Then turn the dough a quarter turn and repeat. Continue until the flatbread is your desired thickness. This allows for a more even thickness and the constant motion ensures your dough isn’t stuck to the table.
Don’t be too worried about rolling a perfect circle or that every flatbread is exactly the same size, each wrap having an even thickness is more important.
Don’t have a rolling pin? A wine bottle with the label removed or a smooth jar work too!

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Sprouted Wheat Flatbread

A quick, easy and versatile flatbread, no yeast needed!

Prep Time: 10

Cook Time: 6

Rest Time: 15

Servings: 6

What You'll Need:

1 cup Second Spring Sprouted Wheat Flour spooned & leveled (see notes above)
¼ tsp salt
2 tsp honey, maple syrup or sugar
2 tbsp olive oil
⅓ cup hot water

How To Make It:

In a bowl, combine sprouted wheat flour and salt. Make a small well in the center.
Add oil, honey and water and stir until it forms a shaggy dough. Knead the dough in the bowl until soft and smooth, about 3-5 minutes.
Divide the dough into 6 equal pieces and roll each piece into a ball. Lightly oil your hands and briefly roll each ball again to coat, this prevents the dough from drying out. Cover and rest 15 minutes.
On a lightly floured surface using a rolling pin, roll each dough ball into a rustic circle or oval. Rolling it thicker will result in a more fluffy flatbread, thinner will be more like a tortilla, ours are approx. 7" across. Once rolled, brush off excess flour. Work quickly to avoid the other flatbread drying out.
Preheat a frying pan to medium heat with a light coating of oil. Cook one flatbread at a time until golden, about 30 seconds - 1 minute on each side. Wrap the warm tortillas in a clean dish towel as you remove from the pan, the steam will help keep them soft.

Have you made this recipe? Tag @secondspringfoods on Instagram!

SHOP SPROUTED WHEAT FLOUR

Sprouted Flatbread

ingredient tips & substitutions

recipe notes

Tips for rolling

Sprouted Wheat Flatbread

What You'll Need:

How To Make It:

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