Wholemeal flatbreads

Wholemeal flatbreads

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(11 ratings)

Prep: 10 mins Cook: 10 mins


Serves 8

These flatbreads are a doddle – simply make a large batch out of storecupboard ingredients and freeze them for later in the week

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per flatbread

  • kcal168
  • fat2g
  • saturates0g
  • carbs27g
  • sugars1g
  • fibre5g
  • protein6g
  • salt0g
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  • 350g wholemeal flour, plus extra for dusting
  • 4 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Put the flour in a medium bowl and rub in the oil with your fingertips. Stir in 225ml warm water, mix thoroughly, then knead until the dough feels smooth and elastic.

  2. Put the dough onto a lightly floured surface and divide into eight balls. Sprinkle the work surface with a little more flour and roll out one of the balls very thinly, using a floured rolling pin, to around 22cm in diameter. Turn the dough regularly and sprinkle with a little more flour if it begins to stick. Set aside and make the other flatbreads in the same way. If making ahead, freeze before cooking.

  3. Put a medium non-stick frying pan over a high heat and, once hot, add one of the flatbreads. Cook for about 30 secs, then turn over and cook on the other side for 30 secs. Press the flatbread with a spatula while cooking to encourage it to puff up and cook inside – it should be lightly browned in patches and look fairly dry, without being crisp. Repeat with the remaining flatbreads, keeping them warm by wrapping in a clean tea towel until needed.

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Comments, questions and tips

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21st Jun, 2019
Very easy, came out perfectly first time, but I agree that they would benefit from some salt.
14th Dec, 2018
These definitely need salt!
15th Jan, 2018
very easy to make and tasty! I will make them again
19th Apr, 2016
Excellent recipe - easy and quick to make, tastes lovely and is a useful standby. Millions of times better than buying ready made!
12th Jul, 2018
How important is the cold-pressed rapeseed oil? I have a cupboard full of oils and I don't really want to buy another one, can I use vegetable oil or olive oil?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. It will change the flavour slightly but yes you can use either of these.
12th Feb, 2018
Can you tell me if these will keep once cooked until the following day? Thank you
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. Ideally we'd recommend eating them on the day or freezing. You could however cook, allow to cool straightaway and then bag up, pressing out all the air before sealing the bag, for use the next day. They won't be quite as fresh but they should still be good.
2nd May, 2017
Hi - if you're making this ahead to freeze do you freeze the dough before rolling or after you've rolled and made each individual flatbread? Thanks, Laura
goodfoodteam's picture
5th May, 2017
Thanks for your question. It might be easiest to freeze the dough in balls and then you can take out the number you need, defrost and roll.
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