Kitchen Basics

Whole Grain Flatbreads

These dead-easy flatbreads are an excellent addition to most meals. Top them with a few slices of fancy cheddar and lightly dressed greens; use them to sop up a pot of tomato-y beans, or fill them with leftovers for a satisfying sammie.

Makes: 6


  • KitchenAid mixer with a paddle attachment (if available)


  • 2 cups flour of choice (go for a whole grain, or a blend)

  • 1 tsp baking powder

  • 2 tsp salt

  • 1 cup liquid (buttermilk, yogurt, nut milk, veggie stock, whatevs)

  • Fresh herbs and spices (optional)

  • 1/2 cup sourdough discard (optional- if using, reduce 1 cup liquid to 1/2 cup)

  • Extra flour for shaping


  • Use a KitchenAid mixer with a paddle attachment if available, but mixing by hand is also fine. Combine flour, baking powder, salt, and any spices. Then, add liquid,sourdough, and fresh herbs. Mix until dry bits of flour are no longer visible. The dough will be very sticky — almost a batter. 
    Cover and rest for at least 30 minutes and up to 12 hours. For anything longer than one hour, stick it in the fridge.
  • To portion, pinch off a hunk of dough — about the size of a lemon. Dunk the hunk in a bowl of flour and make such it is fully coated. Roll it into a rough ball shape. Repeat with remaining dough.
  • To shape, dust the work surface with plenty of flour. Using a rolling pin, roll out each ball to 1/8-1/4 inch thickness. This is a very sticky dough, so add extra flour and flip as needed to prevent the dough from sticking to the table or the rolling pin. Repeat with remaining dough.
  • Heat a pan over medium-high heat for a minute or two. Carefully add a flatbread. After a minute, the surface will bubble and perhaps inflate a bit. Use a spatula to flip it. Heat for another 30 seconds, then remove from pan and repeat with remainder of the dough. (Note: Flour from the dough might burn in the pan, but I don’t mind the lovely char marks it leaves on the flatbread.)