Whole Wheat Olive Oil Flatbreads, 3 ways


It’s here, it’s here, it’s here! Thank goodness Spring is here.

Whole Wheat Olive Oil Flatbreads | EmmaEats

I’m so grateful that the weather is warming up and the sunshine is finally coming to stay. As the dredges of winter worked themselves away, it has been difficult to find inspiration. Have you felt the same? Thankfully, there are little hints of spring around – the blooms on our yellow magnolia are peeking out, the crocuses and tulips are starting to poke out of the ground and the squirrels and robins are making regular appearances in the early morning sun. And although we’ll have our fair share of spring showers, they are just a part of the signs of wonderful fresh things to come.

It was when I was grilling these flatbreads that I really noticed the approaching season. Flatbreads are the perfect base for quick pizzas, the ideal bites to accompany your favourite dip or the superlative wrap around barbecued meats and vegetables. Vegan and nut-free, they really are an impeccable accompaniment to go with nearly whatever inspiration you find for dinner. It takes minutes to make the dough and while it rests, you can prep the rest of your meal. They are flexible and easy to make: be it in the oven, on the stovetop or on the grill.

Welcome sunshine. Welcome Spring. Welcome inspiration. We’ve been waiting for you.

Whole Wheat Olive Oil Flatbreads, 3 ways

(makes 6 6″ flatbreads)

  • 2 cups whole wheat flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 3/4 cup warm water
  • 3 tbsp extra virgin olive oil

Whisk together the flour, salt and baking powder in medium bowl. Mix in the water and olive oil and knead the mixture for about 5 minutes. The dough will be smooth and not sticky. Coat the dough very lightly with oil, place back into the bowl and let rest, covered, for 30 minutes.

Divide the rested dough into 6 pieces and roll each into a 6″ round.

Decide how you’ll be cooking the flatbreads.

Barbecue: Heat the barbecue to 450F. Place 2 rounds side by side on the grill and close the lid. Grill for 1 to 1 1/2 minutes per side until slightly puffed.

Stovetop: Heat a non-stick frying pan on high. Place 1 round in the centre of the pan and cook for 2-3 minutes per side until slightly puffed.

Oven: Place the oven rack in the centre of the oven and heat to 450F. Place 2 rounds side by side on the rack. Flip after about 2 minutes until slightly puffed.

Brush lightly with olive oil and serve with dip or fill with your favourite fillings, fold or roll up and enjoy.

Tips and Suggestions:

  • These are best eaten the day they are made but can be reheated in the oven (wrapped in foil) or microwave (sandwiched between two plates).

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