As a severe fan of pitas, tortillas, and wraps, one in all my finest baking discoveries currently is sprouted wheat flatbread. I may simply make a meal of puffy white pita bread dipped in hummus. Or a delicate corn tortilla full of pulled pork and crunchy greens. These types of breads all fall into the “flatbread” class, though some are leavened (with yeast, like pita) and a few aren’t.
Unleavened flatbreads are a beautiful factor to grasp as a baker: They’re fast and easy to make, require no rising time, and roll out simply. Regardless of the shortage of effort they require, they ship spectacular outcomes. You’ll be able to combine up a batch of flatbreads in beneath 20 minutes! They usually style unbelievable scorching off the range.
Whereas tortillas, pitas, and different flatbreads made with white flour are scrumptious, I’ve been looking for one thing extra nutritious. Swapping complete wheat flour for the white flour can doubtlessly yield dense, leaden flatbreads, as you might have found up to now. That’s why at present’s sprouted wheat flatbread recipe is such a revelation: tender, mild, and properly pliable.
What’s sprouted wheat precisely? Our sprouted wheat flour is produced from white complete wheat berries which can be misted with water and allowed to sprout briefly, earlier than being dried and milled right into a high quality flour. Sprouting the wheat berries helps to unlock their dietary advantages, and improves digestibility. (That’s what we name a win-win!)
You should use sprouted wheat flour simply as you’d complete wheat flour in any of your favourite recipes. As a result of we use white complete wheat as an alternative of a extra conventional pink complete wheat, our flour has a creamier,…