Whole Wheat Flatbread (Jewish Or Unleavened Bread) – a delicious recipe with whole wheat flour, salt, T, egg yolks, vegetable oil, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat oven to 400F. In a bowl, combine flour and salt. Using a stand electric mixer with a dough hook, beat the butter, egg yolks, and vegetable oil until combined (not smooth). Slowly alternate adding flour mixture and milk to mixer bowl while mixer is on a medium/low speed. Dough should be crumbly but moist.", "Lightly knead dough by hand to form smooth ball.", "", "Lightly flour a bread board and pinch off a quarter of the dough. Pat the dough into a flat disk, then using a rolling pin, thin the disk to approximately 1/8"" keeping the board floured and flipping disk as necessary to avoid sticking. Carefully transfer to an ungreased baking sheet. (Optional: Lightly pierce surface of bread with a fork to help avoid bubbling, and mark squares onto surface with a knife to aid in seperating servings). Bake for 10 - 12 minutes, or until lightly browned on edges."]
1904
kcal
Calories
122
g
Fat
177
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4c whole wheat flour, 1 1/2t salt, 3T butter, 2 egg yolks, and more.
Yes, Whole Wheat Flatbread (Jewish Or Unleavened Bread) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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