Bulk Whole Wheat Flat Bread
Serving Size: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes
Every month, I make about 20 wholewheat flat breads to freeze. I add psyllium husk and gluten for extra fiber and softness. It takes 30 seconds each side to heat up in a microwave. I use them for tacos, eat with hummus, or with curry. This meal prep stops me from ordering take out and makes me feel happy about myself for being prepared.
I don’t worry too much about them being the exact same size. I use the time to FaceTime my mom while I’m making them, and the whole event just makes me happy.
Ingredients
4 cups wholewheat flour
2 tsp salt
1/4 cup psyllium husk powder
1/4 cup gluten
1/4 cup olive oil + 1/2 tsp for cooking
2/12 - 3 cups warm water
Directions
Mix all the dry ingredients well.
Add the oil and half of the water and start kneading. Add the rest of the water as needed. Knead for about 5 minutes.
Cover and let the dough rest for 15 minutes.
When ready to cook, heat up a cast iron skillet and drizzle a bit of oil.
Divide the ball into 18-20 1 inch balls. No need to stress about being all the same size. Eyeballing is fine.
Cover the rest as you take one of the balls and flatten it out, about 4-5 inches in diameter.
When the pan is hot, place the prepared dough on the pan. Cook one side for about 1 minute then flip. Flip when the top is slight cooked, but check the bottom first, especially if doing this for the first time. You want it cooked but not burned.
Cook the other side for another minute. Don’t fret if they don’t fully rise.
Repeat for all the balls. I like to FaceTime my mom when I’m doing this.
Eat right away and let the rest cool to store. I like to store them in the freezer in groups of 3 using a foil.