If you’re craving something wholesome, easy, and utterly satisfying, Sprouted Wheat Flatbread will become your new go-to recipe. Imagine golden rounds emerging from your skillet, warm and tender but with a delightful chewiness, just waiting to be filled, dipped, or devoured straight from the pan. With only a handful of simple, nutritious ingredients, this flatbread brings the earthy goodness of sprouted wheat right to your table. Whether you’re in a rush for weeknight dinner or prepping for a picnic, this versatile bread is about to be your kitchen’s unsung hero!

Sprouted Wheat Flatbread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sprouted Wheat Flatbread lies in its simplicity. Every ingredient plays a key role, from the flour’s hearty flavor to the olive oil’s richness. Here’s what you’ll need and why each earns a starring role in your dough.

Sprouted Wheat Flour: This flour boasts a nutty depth and extra nutrition thanks to the sprouting process, making your flatbreads more flavorful and wholesome.
Salt: Just a pinch wakes up all the other flavors, ensuring your bread tastes anything but bland.
Warm Water: The secret to a supple, easy-to-knead dough that results in a soft, pillowy flatbread.
Olive Oil: Adds subtle richness, helps keep the flatbread tender, and brings a little Mediterranean sunshine to every bite.
Baking Powder: This little leavener gives your flatbreads a nice lift, preventing them from being too dense.

How to Make Sprouted Wheat Flatbread

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and adding your sprouted wheat flour, salt, and baking powder. Give everything a good stir with a whisk or fork to combine. This not only mixes the ingredients evenly but also helps incorporate a bit of air, which makes for fluffier flatbreads in the end.

Step 2: Add Wet Ingredients to Form a Dough

Next, pour in the olive oil and most of the warm water. Stir gently with a wooden spoon or your hands until a shaggy dough starts to come together. If it’s too dry, drizzle in the rest of the water, a little at a time. You want a soft, barely sticky dough that feels moist but isn’t soupy.

Step 3: Knead Until Smooth and Elastic

Transfer the dough to a lightly floured work surface and knead for about 5 minutes. Focus on folding and pressing the dough until it’s smooth and elastic, which develops the gluten and makes your Sprouted Wheat Flatbread beautifully chewy (without being tough).

Step 4: Divide and Roll

Cut your dough into 6 even pieces and roll each one into a tidy ball. Let them rest for a minute while you prep your rolling pin. Then, working with one at a time, flatten each ball into a circle about 1/8-inch thick. Sprinkle a little flour as needed so nothing sticks.

Step 5: Cook on a Hot Skillet

Heat a dry skillet or griddle over medium-high. Once hot, place one flatbread into the pan. Cook for about 1 to 2 minutes until bubbles appear and you spot golden patches underneath. Flip and cook another minute or two. Stack cooked flatbreads in a clean towel to keep them warm and soft.

How to Serve Sprouted Wheat Flatbread

Garnishes

For a flavor boost, brush your warm flatbreads with a touch of olive oil and scatter over fresh herbs like parsley or cilantro. A sprinkle of za’atar, sesame seeds, or flaky salt is a wonderful finishing touch that takes the bread from delicious to irresistible.

Side Dishes

Sprouted Wheat Flatbread is a perfect match for so many sides! Serve it alongside a bowl of creamy hummus, lentil soup, or a colorful tabbouleh salad to create a fresh, Mediterranean-inspired spread. It also makes a great vehicle for hearty stews or crisp veggie slaw.

Creative Ways to Present

For brunch or a fun dinner, offer a flatbread bar: set out bowls of roasted veggies, spiced legumes, tangy yogurt, and pickled onions for everyone to build their own wrap. You can also cut flatbreads into wedges for dipping or toast them to crunchy chips for a snack board.

Make Ahead and Storage

Storing Leftovers

If you have extra Sprouted Wheat Flatbread, let them cool completely before stacking with parchment paper in between. Store in an airtight container or zip-top bag at room temperature for up to 2 days; beyond that, pop them in the fridge to extend freshness.

Freezing

Sprouted Wheat Flatbread freezes beautifully! Layer with parchment, seal tightly in a freezer-safe bag, and freeze for up to 2 months. When you’re ready, pull out just what you need to thaw and enjoy on demand—homemade bread at your fingertips, any night of the week.

Reheating

Warm leftover flatbreads in a dry skillet for a minute or two until soft and pliable again, or pop them in a low oven wrapped in foil. Avoid microwaving if possible, as it can make the bread chewy instead of soft and delicious.

FAQs

Can I substitute regular whole wheat flour for sprouted wheat flour?

Absolutely! You can use regular whole wheat flour if that’s what you have on hand, though the texture and flavor will be a bit heartier and less sweet. Adjust the water as needed, since whole wheat flour often requires a tiny bit more hydration.

Is this Sprouted Wheat Flatbread gluten-free?

Not as written, but you can try it with gluten-free sprouted flour blends for a gluten-friendly option. The texture may turn out a little different, but the process is the same.

What’s the best way to keep flatbreads warm for serving?

Wrap your cooked flatbreads in a clean kitchen towel and place them in a bread basket or bowl. The towel traps warmth and moisture, so each flatbread stays perfectly soft until it’s time to eat.

Can I make the dough ahead of time?

Yes! Prepare the dough, wrap it tightly in plastic, and store it in the fridge for up to 24 hours. When ready, let it return to room temperature, give it a quick knead, and proceed with dividing and rolling out the dough.

How do I know when the flatbreads are fully cooked?

They’re done when golden brown spots appear on both sides and the bread feels flexible but not doughy in the center. If you’re unsure, cut one open—it should be cooked through without any raw bits.

Final Thoughts

Making a batch of Sprouted Wheat Flatbread at home is like bringing a little bit of bakery warmth right into your kitchen. There’s something deeply satisfying about transforming simple ingredients into something so versatile and tasty. Give it a try, and let these wholesome flatbreads become one of your favorite kitchen staples!

Sprouted Wheat Flatbread Recipe

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4.8 from 8 reviews

Author: Emma
Total Time: 30 minutes
Yield: 6 flatbreads 1x
Diet: Vegetarian

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Description

Learn how to make delicious and nutritious Sprouted Wheat Flatbread at home. This wholesome flatbread is easy to prepare and perfect for serving with your favorite dips or spreads.

Ingredients

Scale

Main Ingredients:

2 cups sprouted wheat flour
1/2 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil
1 teaspoon baking powder

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Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the sprouted wheat flour, salt, and baking powder.
Add Wet Ingredients: Gradually add the warm water and olive oil, stirring to form a soft dough.
Knead and Shape: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Divide the dough into 6 equal portions and roll each into a ball.
Flatten and Cook: Using a rolling pin, flatten each ball into a thin round flatbread about 1/8-inch thick. Cook each flatbread in a heated skillet for 1 to 2 minutes per side until golden brown spots appear.
Serve: Keep cooked flatbreads warm wrapped in a clean towel and serve with dips, spreads, or as wraps.

Notes

Sprouted wheat flour can be substituted with regular whole wheat flour but may affect texture.
Adjust water as needed for dough consistency.
Flatbreads are best enjoyed fresh.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Bread, Side Dish
Method: Mixing, Cooking on stovetop
Cuisine: Global