Wholemeal flatbreads


  • 500g stoneground wholemeal strong bread flour

  • 10g instant yeast

  • Slug of cold-pressed rapeseed oil or extra virgin olive oil

  • Up to 400ml of tepid water

  • (Optional) A selection of seeds to top (I like to use sesame, poppy, flax, hemp or pumpkin seeds)

*Tip* knead your bread by hand! someone clever worked out it burns around 70 calories in ten minutes, and tones your shoulders and arms. Boom. 


  • Preheat the oven to 220 fan.

  • Put the flour into a large mixing bowl, followed by the yeast and the slug of oil. 

  • Add half of the water and use one of your hands to mix together, adding more water until it forms into a dough ball and the sides of the bowl are clean. You may need more or less water. I sometimes find I need more with wholemeal as it can be quite 'thirsty'. Don't let the dough get too sloppy though.

  • Knead in the bowl or on the side until the dough is smooth and elastic. It could take 15 minutes or so. If you're using a mixer and dough hook, (you're living the dream), wait until you have a smooth lump weaving around the bowl. 

  • Use a tiny bit of oil (olive or rapeseed) to lightly grease a big bowl, and put the dough inside. Cover with greased cling film. 

  • Leave to prove for at least an hour, in a fairly warm, but not hot, area. It will double in size, plus!

  • Knock the air out of the dough and give it a quick knead, before dividing it in half, then each of those halves into three, and then each of those six in half again, until you have 12 little balls. If you want to make bigger ones, stop when you have 6. 

  • On a floured surface, roll the balls into flat perfectly imperfect circles. 

  • Now you have a choice, either lay them flat on a lined baking sheet, paint them with water and sprinkle then with seeds and bake for 15 minutes OR heat a totally flat, non-stick pan and place the breads on the hot surface until they're scorched and baked on one side, before flipping over to finish off. 

       Either way, yum!

Makes 12 small ones, or 6 biggies



  • Using stoneground wholemeal flour gives the bread a lower GI index, which means it has a lesser affect on your blood sugar, which is believed to have an impact on cardiovascular disease.

  • ​I have left the usual salt out. A lovely sandwich filling or toast topper means you won't even miss it. 

  • Wholegrains provide a good source of fibre, vitamins and minerals. 

  • Fibre aids digestion. 

  • Wholegrains can even help prevent the body from absorbing 'bad cholesterol', and lower triglycerides, a form of dietary fat in meat, dairy and cooking oils. 

  • They make you feel full, which can aid weight loss, if that's what you're into!