Directions:
- Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes.
- Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
- Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
- Photograph by Marcus Nilsson
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 844.04 Kcal (3534 kJ) | ||
| Calories from fat | 150.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Sodium | 2124.23mg | 89% | |
| Potassium | 208.35mg | 4% | |
| Total Carbs | 151.4g | 50% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 17.6g | 35% | |
| Iron | 8.1mg | 45% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 390.36 Kcal (1634 kJ) | ||
| Calories from fat | 69.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 26% | |
|---|---|---|---|
| Sodium | 982.44mg | 89% | |
| Potassium | 96.36mg | 4% | |
| Total Carbs | 70.02g | 50% | |
| Dietary Fiber | 2.25g | 19% | |
| Protein | 8.14g | 35% | |
| Iron | 3.8mg | 45% | |
| Calcium | 13.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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