whole wheat skillet flatbread

whole wheat skillet flatbread

I spied a sort of recipe for skillet flatbread over at Mark Bittman’s blog a few weeks ago and bookmarked it immediately. It peaked my interest because of its simplicity, website its use of Whole Wheat flour and because it doesn’t take yeast. My impatient self loves that. Apparently, hair it’s also impossible to mess up. The author (Kerri Conan) says you can substitute any kind of whole grain flour and can play with the measurements of the flour and the water depending on whether you want something soft and “custardy” or nice and crisp. I went with the crisp. This kind of improvised, decease non-exact recipe is exactly how I like to cook!

And the flatbread was wonderful. Simple, hearty and ridiculously easy to make. Five ingredients and 45 minutes is all you need before you’re enjoying the crisp, warm pita-like bread. We topped ours with some freshly grilled and marinated graffiti eggplant, feta cheese and oil-cured black olives. Very delicious on a hot Sunday afternoon. Especially when eaten on a paper towel pool-side.

whole wheat skillet flatbread with eggplant, feta and olives

You can also pile it with pizza toppings and put it under the broiler for a few minutes. It’s not quite as soft and chewy as regular pizza dough, but works well if you have no time or patience for the dough to rise. I also think this would make a beautiful appetizer for guests simply topped with cheese, fresh produce and herbs and cut into pretty squares. Or a simple, sweet snack with cheese, figs and honey.

Whole Wheat Skillet Flatbread

1 cup whole wheat flour
2 tbsp. cornmeal
1.5 cups water
big pinch salt
2 tbsp. olive oil

Preheat the oven to 400°. While the oven heats, add the olive oil to a 12-inch cast iron or non-stick skillet (a smaller skillet will yield a thicker flatbread) and swirl it around until the entire pan is coated, then place it in the oven to heat up as well.

Whisk together the flour, cornmeal, water and salt in a bowl and set aside. Once the oven reaches 400°, remove the preheated pan and pour the batter into it. It’ll sizzle and bubble, and that’s ok. Bake it for 30 – 35 minutes, then flip it and bake for another 5 minutes or so until it reaches your desired crispness.

Cut into wedges and serve, or add toppings and run it under the broiler for a few minutes for something pizza-like.


  1. this looks really tasy. Mmmmm at crumbly feta and black olives.

  2. You’re killing me! These recipes look amazing and I’m a sucker for a versatile bread. I love that this can go sweet OR savory.

    Thanks for the idea! I’ll enjoy getting to know your blog a little better.

  3. Rebecca – I love versatile bread too! And versatile bread that doesn’t need to rise is even better :)

  4. Wow; I love this idea, and I have all the ingredients on hand. (Hot dog!)

    Love the variety of ingredients and the layout on your blog (I’m anticipating migrating my blogger one onto an individually-hosted page!) What do you use for your photography? (Fancy flash? Mad skills?)

  5. Hi Mindy – I host on Dreamhost. They’re fairly cheap and have a 1-click install and upgrades for WordPress.

    For the photos, I use a Canon Rebel XT – the most affordable DSLR. I also have a 50mm lens for all those food close-ups. I try to take as many photos as I can in natural sunlight since those always come out more appetizing, but if it’s after dark, I just use my fluorescent under-counter lighting – never flash. I also color-correct the photos with Adobe Lightroom. Hope that helps :)

  6. Oh I book marked this too! I haven’t gotten to it yet… but I too am very impatient about many things involving baking, like ahem, yeast. I thought this looked like a great thing to try, and I’m glad to hear that it turned out so well.

  7. I just made this for dinner, after searching Google for a flatbread recipe to have with a Greek-style tempeh recipe. Oh my goodness, this was so good! My husband liked it better than when I make pita from scratch, and that takes much more planning. Thanks for your great variation of Bittman’s suggestions.

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  10. Very useful post. Bookmarked. Thanks for it!

  11. I tried your recipe tonight…very excited about it… but the center was doughy and not done even after I put it back in the oven for a while! It never really got done, I’m disappointed! :(

  12. Jeanne – What size was your skillet? I use a 12-inch skillet so that the dough stays nice and thin and cooks through in the middle.

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