Thursday, March 1, 2012

Lemon and Parsley Wheat Flatbread: Celebrating

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Lemon and parsley wheat flatbread
Finally it is March.  I could use a new month, a new day, a fresh start that is pointed towards spring.  One of the many things that makes me think of spring are what my kids call picnic meals.  These picnics can take place on our deck outside if the sun is peeking out or on the living room floor, it really doesn't matter.  It is a chance to eat everything just with your fingers and often includes fresh fruits, vegetables, cheeses, hummus and flatbreads.

Flatbread dough measured into pieces and being rolled out
These rustic and hand shaped flatbreads are quick to make and keep well.  They are the perfect vehicle for dipping or just eating plain.  They can be rolled up with a miniature salad of sprouts, avocado, tomato and cucumber with a drizzle of balsamic dressing and eaten soft taco style.  The subtle lemon flavor hints at spring and is just what I need today.

This has been submitted to YeastSpotting.

Lemon and Parsley Wheat Flatbread

Michelle K.


  • 1 1/2 cups warm water
  • 2 tsp yeast
  • 1 Tbs sugar
  • 1 tsp salt
  • zest from one lemon
  • 1 Tbs lemon juice, freshly squeezed
  • 1/4 cup parsley, finely chopped
  • 1/4 cup olive oil
  • 1 cup whole wheat flour
  • 3 - 3 1/4 cups white bread flour


  1. Combine your warm water, yeast and sugar and let the yeast proof. It will turn foamy when it is ready, in about 5 minutes.
  2. Add the rest of the ingredients and combine until you have a smooth dough using your stand mixer or by hand. Once it is smooth, knead for an additional 5 minutes.
  3. Put the dough into a lightly oiled bowl and cover. Leave the bowl sitting at room temperature for 30 minutes.
  4. Pre-heat your griddle over a medium-high flame. You will be cooking your flatbread on a dry griddle and you want it to be hot and ready to go before you begin rolling out your divided dough.
  5. Divide your dough into 12 equal pieces. On a lightly floured surface roll one or two pieces out into a rough circle about 5-6 inches. Remove any excess flour from the completed round. I work in batches of two - roll out 2 circles, pop them on my hot griddle, roll out 2 more and have them ready and waiting. Just roll out as many as will fit on your griddle and leave the rest to wait their turn.
  6. Cook your dough on the dry griddle, turning it once it starts to brown. Put completed flatbreads into a waiting tea towel.
  7. Serve warm or fully cooled, these are tasty either way.
Yield: 12

Prep Time: 00:20
Cook time: 00:05


Calories: 206
Total carbs: 34

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