The Granary Flatbread Recipe

Bloom yeast

Combine warm water (1 cup) and honey (1 tbsp) in a small bowl. Sprinkle the active dry yeast (1 tsp) over the water, stir gently, and let sit 5–8 minutes until foamy. If the mixture does not foam, yeast may be inactive—use fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together whole wheat flour (2 cups), all-purpose flour (1 cup), and fine sea salt (1 tsp).

Combine wet and dry

Make a well in the center of the dry ingredients. Add the bloomed yeast mixture, plain yogurt (1/2 cup), and olive oil (2 tbsp). Stir with a wooden spoon or spatula until a shaggy dough forms.

Add grain mix

Fold the pre-soaked grain & seed mix (see next section) and flaxseed meal (2 tbsp) into the dough until evenly distributed. The dough should be slightly tacky but manageable; if too dry add 1–2 tbsp warm water, if too sticky dust with up to 2 tbsp all-purpose flour.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 4–5 minutes). The dough will be denser than white-bread dough due to whole grains.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until roughly doubled, about 60–75 minutes.

Prepare the grain and seed mix while the yeast blooms. Combine rolled oats (1/2 cup), mixed seeds (1/4 cup), cracked wheat or bulgur (1/4 cup) and warm water (1/4 cup) in a small bowl. Stir and let sit 15–20 minutes to soften the grains and hydrate the oats. After soaking, stir in the flaxseed meal (2 tbsp). Use about half of this hydrated mix folded into the dough during mixing and reserve the rest to press on top of the shaped flatbreads before baking.

Divide and rest

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Divide into 6 equal portions for small flatbreads (or 4 for larger ones). Shape each portion into a loose ball and let rest, covered, for 10 minutes to relax the gluten.

Shape flatbreads

Working with one ball at a time, press and roll each piece into a 7–8 inch round (or desired oval), about 1/8–1/4 inch thick. If dough resists, let it rest another 5 minutes.

Top and brush

Place shaped rounds on a parchment-lined baking sheet (or a well-floured peel if using a baking stone). Lightly brush each with olive oil (from Finish & Optional, 2 tbsp). Press reserved grain & seed mix gently onto the tops so it adheres. Sprinkle with coarse sea salt (1/2 tsp total distributed) and chopped rosemary or thyme if using (1 tbsp).

Final proof

Cover the shaped flatbreads with a clean towel and let rest 20–30 minutes until slightly puffed.

Preheat oven

Place an oven rack in the middle position and preheat the oven to 475°F (245°C). If using a baking stone or steel, place it in the oven while preheating. Preheat for at least 30 minutes so the surface is very hot.

Bake

Transfer flatbreads (on parchment or directly to the hot stone) into the oven. Bake 8–12 minutes until edges are golden and the top is set; thinner rounds may take 6–8 minutes. Rotate the tray once halfway through for even browning.

Finish

Remove from oven and immediately brush any remaining olive oil over the top for sheen and softness. Let cool on a rack for 5 minutes before serving so crumb sets but flatbreads remain warm.