Whole-Wheat Flat Bread with Filling

Preparation info

  • Difficulty

    Easy

  • Dough Yield:

    20

    Flat Bread at 2 oz each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

These Flat Breads are a True Delight—easy to prepare and readily accepting a wide range of fillings beyond the two offered here. I particularly enjoy them baked in a wood-burning oven with a live fire. The dough can certainly be rolled out and baked with no filling, in which case a light brushing with clarified butter after the bake is an option. Do note that for the filled flat breads, more is not better—too much filling can result in either a soggy bread, or worse, the moist filling might cause the dough to deteriorate and tear during the bake. The dough recipe is listed here along with two possible fillings. There is really no limit to how many fillings one could use—let your imagination and skilled taste buds be the guide.

U.S. Metric Home Baker’s %
Chapati Flour* 1.44 lb .655 kg 11.6 oz ( cups 100%
Water .96 lb .432 kg 7.6 oz (1 cup less 1 T) 66%
Vegetable Oil .07 lb .033 kg .6 oz (4⅛ tsp) 5%
Salt .03 lb .013 kg .2 oz (1 tsp) 2%
Total Yield 2.5 lb 1.133 kg 1 lb,4 oz 173%

* Note: Chapati flour is very finely ground whole wheat used primarily in Indian flat breads. Conventional whole-wheat or white whole-wheat flour can be sifted and used in place of the chapati flour. A portion of white flour can also be mixed in with the whole-wheat flour.

Method

  1. Mixing: Either by hand or in a machine, mix all the ingredients together to a smooth, well-kneaded ball. By hand, this should take 6 to 8 minutes. About half that time is needed if using a machine.
  2. Resting: Cover with plastic and leave at cool room temperature for 6 to 8 hours.
  3. Dividing and Shaping: Divide the dough into 2-ounce pieces and shape into balls. Cover lightly and when relaxed, use a rolling pin to roll each piece to a flat thin disk, 8 to 9 inches in diameter. Lightly water the rim, and place the desired filling fairly thinly onto the lower half. Fold the top half over and seal well.
  4. Baking: Bake the flat breads in a very hot oven— 500°F or higher on the hearth or on a pizza stone. After 1 to 2 minutes, when the bottom shows brown spots, flip and bake for about 1 minute more. Enclose the flat breads in a cloth to keep them pliable. If they won’t be eaten right away, slip the cloth into a plastic bag. The flat breads will reheat very well wrapped in aluminum foil and baked for 4 to 5 minutes at 350°F.