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Whole-Wheat Flatbread



Whole-Wheat Flatbread

You can make your own bread! This is a good one to start with because it’s pretty quick and easy and there’s no yeast in it.
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 Flatbreads

kitchen gear

  • Measuring cup
  • Measuring spoons
  • Wooden spoon
  • Cutting board
  • Skillet
  • Spatula


  • 1 cup plus 2 tablespoons whole-wheat flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon kosher salt
  • 3⁄4 cup plain yogurt
  • 2 tablespoons olive oil


  • Put the flour, baking powder, salt, and yogurt in the bowl and mix well with the wooden spoon.
  • Use your clean hands to knead the dough, folding it in on itself and pressing it with the heels of your hands, until it’s smooth, 1-2 minutes. (If the dough is wet or sticky, add more flour, 1 tablespoon at a time.)
  • Divide the dough into 6 balls and put them in the bowl. Cover the bowl with plastic wrap, and refrigerate at least 1 hour and up to overnight.
  • Put the balls on the cutting board and flatten them as thin as you can (about 1⁄8-inch thick) with the palm of your hand. Don’t worry if they’re not perfectly round.
  • Put the skillet on the stove and turn the heat to medium. When the skillet is hot (flick some water on it: the drops should dance and sizzle), add 1 tablespoon oil. Add 3 of the dough discs and cook until golden, about 2 minutes per side. Put the cooked discs on a plate, and repeat with the remaining 1 tablespoon oil and 3 discs. Serve warm or at room temperature.
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