Unleavened Bread

What? Where's the rise?










3 cups 100% whole wheat flour
1 teaspoon sea, pink, or kosher salt
1 cup warm water
Extra virgin olive oil, as needed

Select 1 set of optional herbs:
parsley and rosemary
basil and oregano


  1. Mix flour, salt, and optional herbs together in a bowl.
  2. Slowly drizzle in the water, stirring as you pour.
  3. If the dough becomes too sticky, add more flour.
  4. If the dough becomes too dry, add more water.
  5. If the dough is rough, drizzle in a few teaspoons of oil until smooth.
  6. Piece off the dough to roll into balls about the size of a golf ball.
  7. Set the balls in a bowl and cover with a damp towel for 10 minutes.
  8. With a rolling pin or your hands, flatten the balls into eighth-inch thick discs.
  9. Put a teaspoon of olive oil in a pan set to medium-low heat on the stove.
  10. Give the pan and oil a few minutes to heat up.
  11. Then gently add one of your dough discs to the pan (it should sizzle).
  12. Cook for 1-2 minutes on each side, or until slightly browned (in patches).
  13. After each flatbread is done, set aside in a good place to keep warm.

You may enjoy this on the side of a meal, used for pizza crust or as a wrap to fill with veggies, or cut in triangles for dipping! And you may also try them baked on 400 degrees until a desired chip-like “crunch” is achieved :-)