Whole Wheat Flatbread

A delicious and soft 100% whole wheat flatbread made with fresh milled soft white wheat flour and local honey.

The inspiration for this recipe came from one that was used in my church as a child. Ladies in our congregation would take turns making the bread that we would use for communion. The women of the church would take turns making a batch or two, would make one large sheet of bread, and cut the final baked product into small cubes. The cubes were then frozen and brought to church where we used them in our communion services.

I remember when it was my mom’s turn to make the bread. Whether she volunteered or somehow was assigned the task, I guess I do not know. What I do know is that somehow this recipe made it into our home, and I was sure to write it down because I thought the bread was soooo delicious.

I suppose that was the beginning of my love of honey whole wheat bread. A taste that I continue to enjoy immensely to this day.

Making the Whole Wheat Flatbread My Own

Over the years I have modified and adjusted the recipe to fit my needs and favored ingredients. I ditched the vegetable shortening for butter. Although, I have also used coconut oil at times when we were avoiding dairy. I have yet to try it with lard, but it’s on my list.

I also removed the all purpose white flour, and have adapted the qualities to work with fresh milled soft white wheat.

Finally, rather than making one large sheet and cutting it with a pizza cutter, I have opted for making individual sized cakes. I find this perfect for freezing and being able to grab at a moments notice. Both for myself and the kids, these patties are a perfect serving size for a snack.

---

Whole Wheat Flatbread

Ingredients:

• ​3 cups fresh milled soft white wheat
• 3/4 tsp. baking soda
• 3/4 tsp salt

• 1/2 stick (1/4 cup) (4 Tbsp.) butter
• 1/2 cup cold water
• 1/4 cup honey

Directions:
 
Preheat oven to 350 degrees F.
 
Begin by combing the dry ingredients in a medium bowl.  ​

Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture becomes coarse.

Add in the cold water and honey.  Mix by hand until dough comes together. Add additional water if needed.

Divide into 8 parts.  Roll each part out approx. ¼ inch thick (4-5 inch round) and place onto ungreased cookie sheet. Alternately, you can pat flat cakes of desired size.

Bake 9-11 minutes.  Checking for slight golden color.  Please note, this bread goes from ‘done’ to ‘dry’ easily.

Allow to cool.  

Serve, store in an air tight container, or freeze.

Save this one to Pintrest