Mostly Whole Wheat Flat Bread

These soft, pillowy breads are made mostly with whole wheat flour. A touch of Greek yogurt keeps them tender, while a high-heat cook delivers the puff and golden finish - perfect for enjoying with roasted veggies, scooping up yogurt dip or eating alongside a salad.

Ingredients

Instructions

1. Add flours, yeast, and salt to food processor. Pulse to combine.
2. Add yogurt and olive oil and pulse.
3. With processor running, slowly drizzle in warm water until dough forms a smooth ball.
4. If too sticky, add 1 tbsp flour. If too dry, add a splash of water.
5. No kneading needed. Cover dough and let rest 60–90 minutes until doubled in size.
6. Preheat a griddle or oven to 475°F, with a hot baking sheet or pizza stone inside if baking.
7. Divide dough into 8 equal balls, roll each into a thin 6–7" round.
8. Cook either:
9. On a dry griddle, ~1–2 minutes per side
10. In the oven, 3–5 minutes directly on the hot surface until puffed and golden

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