Lupin flour makes up one-fifth of the flour blend. That is enough to raise the protein and fiber content while keeping its slightly beany flavor from taking over. The 15-minute pause gives both flours time to absorb water, so the dough rolls more readily without needing extra flour on the work surface.
BreadsWhole Wheat and Lupin Flatbreads
Soft skillet flatbreads with a lightly nutty flavor and browned spots from a hot pan. Lupin flour replaces part of the whole wheat flour, adding protein while the baking powder keeps the breads tender without yeast.
Ingredients
Preparation Steps
Mix the dough
Whisk the whole wheat flour, lupin flour, baking powder, and salt in a large bowl. Add the water and most of the olive oil, then mix until no dry flour remains.
Knead and rest
Knead the dough on a clean work surface for 2 to 3 minutes, until smoother and only lightly tacky. Cover and rest for 15 minutes so the whole wheat flour and lupin flour can absorb the water.
Shape the flatbreads
Divide the dough into four equal pieces and roll each piece into a thin round. Keep the rounds covered while shaping the remaining dough.
Cook in a skillet
Heat a heavy skillet over medium-high heat and brush it with the remaining olive oil. Cook each flatbread for about 2 minutes per side, until puffed in places with deep golden-brown spots and a dry, cooked surface.
Hold before serving
Stack the cooked flatbreads under a clean kitchen towel for 5 minutes. The trapped steam keeps them flexible for tearing, folding, or filling.
Recipe insights
Keeping lupin flour in balance
A hot pan and a covered stack
Medium-high heat should create deep brown spots before each round dries out. The short towel hold after cooking traps enough steam to soften the surface, keeping the breads flexible for folding or filling. Cool any leftovers fully before sealing them airtight; they keep for up to two days and regain their bend in a dry hot skillet.
Size of the flatbreads
I was feeling lazy, so I simply divided the dough into four, which made them genuinely large flatbreads—not an unusual occurrence on my side, where things tend to be on the sizeable side.
But you can divide it into six to get more normally sized flatbreads.
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