Healthy and Digestible Unleavened Bread Using Whole Wheat Flour


Unleavened bread is a great and healthy grain to enjoy. One of the great benefits of unleavened bread is you do not have to worry about potentially chemically treated yeast with toxins that can accumulate in your body. Additionally, like all other breads, unleavened bread is a great source of complex carbohydrates.

For soft, layered unleavened bread, choose wheat flour that has been processed in the East. Commonly known as “Atta“, this wheat flour is processed in a more natural way.

In commercially processed North American wheat flour, steel roller mills separate the endosperm, the bran, and the germ. To make whole wheat flour, the bran is then added back to the flour after milling. This process of separating and re-adding may be the root of some gluten-related issues as our body has a harder time assimilating the grain when its integrity or ‘whole-ness’ is lost to this method of processing. This can be anecdotally observed by studying cultures that eat bread made from flour processed in the traditional way, every day vs. those that consume the other kind. Gluten intolerance is a non-existing issue in the former group.

Also, for this reason unleavened bread turns out hard and difficult to chew. If you use North American wheat flour, you’d have to use all-purpose flour to get soft unleavened bread, you could use whole wheat flour, but its going to be harder and chewy.  

On the contrary, when processing the wheat kernel to flour in the East, the grains are first sun dried to harden (and oxidize to get a lighter color flour when ground), then the grain is ground whole on stone grinders. The bran is not separated from the rest of the grain and exists in a more natural state. Using this kind of flour ensures softer, thoroughly digested unleavened bread!


  • 2 cups Atta whole wheat flour, 1/4 cup for rolling the bread 
  • 1-2 tsp. pure oil, optional 
  • Water, as needed (to knead a soft dough, usually around 3/4 cup)
  • Oil or ghee (to brush on bread)


  1. Add 2 cups of flour to large bowl. If desired, add a small amount of oil, but none is required. Start adding water, little by little. As you add water, mix with your hands and bring the dough together. You may need more or less water, depending on the type of flour. 
  2. Once dough comes together, start gently kneading dough. Keep kneading until dough feels soft and pliable. If it feels hard or tight, add a little water and knead again. If it feels too sticky or soft, add some dry flour and mix. 
  3. Once done, dough should be smooth. Press dough with your fingers, it should leave an impression. Cover dough with a damp cloth for 20 to 30 minutes to help dough absorb moisture.
  4. After dough has rested, give a quick knead again. Divide dough into 12 equal parts and roll each part into smooth lemon-size balls between both palms. 
  5. Pre-heat MEC skillet (MEC’s newest product!) over medium-low heat. Roll out each piece on a lightly floured surface (approx. 6-7-inch ovals). Cook on skillet for 2 minutes on each side. Apply ghee or oil to both sides of bread immediately after coming off skillet. Place finished bread in a pan with lid to keep warm, or for storage. Serve!


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