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Homemade Flatbreads takes 5 minutes to prepare.

Homemade Flatbreads takes 10 minutes to cook.

Homemade Flatbreads makes 6 servings.

The ingredients for Homemade Flatbreads are:

1 cup white flour
1 cup wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon olive oil (or another oil)
1 cup warm water

Here is how you make Homemade Flatbreads:

Makes 4 large hearty flatbreads or 6 medium flatbreads.The dough is easiest to mix in a food processor but if you don't have one it is still easy to mix the ingredients in a bowl by hand. Put the flours, salt, and baking powder in the processing bowl (or regular bowl) and pulse (stir) until blended. Start the processor and pour the tablespoon of olive oil into the bowl. Stop the processor and stir the flour mixture that has accumulated around the edges back to the middle of the flour. The flour will look like fine bread crumbs.By Hand: use your finger tips to rub the olive oil into the flour until it resembles fine bread crumbs.Processor: slowly add 1/2 cup of warm water into the running processor. Then add another 1/4 of a cup of warm water. You want the dough to be soft but not sticky. The texture will be tacky to the touch but you should be able to handle the dough and roll it by hand into a ball. Once it's in that state, you are done the dough. If you've added too much water then add a teaspoon of flour and let the processor work for a moment to mix into the dough. If you've add too much flour, then add a teaspoon of water and let the processor work for a moment to mix into the dough. By hand: add the warm water until the dough reaches the same consistency as the food processor made dough above. Once the dough is made you need a frying pan and a rolling pin. If you have a tortilla press then that will help roll out the dough, but it's not necessary. Just a bit easier.The dough will be tacky feeling but not sticky and you really don't need any extra flour on the counter to roll it out. It's also a soft dough in texture and that'll help rolling out without the dough bouncing back to it's original size. Heat up the frying pan at a medium temperature. Divide the dough into either 4 or 6 pieces. Working with one piece at a time, first press flat in the tortilla press, then roll out until the dough is thin and about 8 inches across for the large or 5-6 inches across for the smaller pieces. Once rolled, place the flatbread onto the hot, dry frying pan. Bubbles will start to form on the raw side of the dough. After 30 seconds, flip the bread over and cook the other side. Once the bread is golden in colour, remove from the pan and wrap in a clean dish towel. Start rolling out the next piece of dough when you've put the previous piece in the frying pan. Repeat until you are out of dough, piling the freshly made flatbread onto the already cooling ones and keep them wrapped in the towel. Wrapping the flatbreads will do a couple of things. First, you may notice the freshly cooked flatbreads feel crunchy and stiff. By covering them, the steam from the breads will soften the crust and make them easier to fold into sandwiches when they've cooled. Second, the towel will trap the steam in and around the breads and continue to cook them. Number of Servings: 6Recipe submitted by SparkPeople user GIRLIE_BIKE.

The nutritional information for Homemade Flatbreads is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.2

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 357.5 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 3.0 g
• Protein: 4.8 g