Multigrain Flatbread

中文菜谱: 杂粮发面烙饼

I recently begin to explore a healthier diet to include more fibers and whole grains.  But we all know healthy foods don’t always equal deliciousness and good taste.  It takes a few experiments in my kitchen to find a way to make healthy nutritious multigrain flatbread.   


200 g multigrain flour
50 g gluten flour
1 teaspoon vegetable oil
a pinch of salt
1/2 teaspoon yeast
2/3 to 1 cup warm water



I usually buy different high fiber whole grains from Sprouts and Wholefoods market and mix everything together in a big jar later.  Top choices are but not limited to kidney beans, split green peas, yellow peas, barley, oats, wheat berries, lentils, wheat bran, flax seeds, and so on.

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Add 2 cups multigrain mixture to a Vitamix blender dry container.

Grind on high speeds for 20 to 30 seconds.

Super freshly ground multigrain flour!

Add 200g multigrain flour and gluten flour to a bread machine.

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Add warm water and yeast.  Let it sit for 5 minutes.

Add vegetable oil and salt.  Start “dough” program.

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The dough may appear quite dry and rustic at first.

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After 15 minutes’ kneading, it becomes smooth and elastic.

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Proof the dough until it double in size.

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Transfer to a lightly dusted wooden board.

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Equally divide the dough into 12 pieces.

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With a small rolling pin, flat out each piece into 1/4 inch flat bread dough.

Cover with plastic wrap and proof for another 10 to 15 minutes.

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Preheat a double sided electric griddle skillet.  Add 4 pieces of flatbread dough.  Bake for 2 to 3 minutes.

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Each batch is done quickly and perfectly. 

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They are 100% real multi-grain flatbread, and taste so much better than the store bought version.  When piping hot out of the griddle, they are fluffy, soft and a little bit chewy, with tons of grain aroma. 

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Split each piece into halves in the middle.  You can stuff meat, eggs, and vegetables to make some super healthy and awesome sandwiches! O(∩_∩)O~

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