Inspired by the soft, versatile flatbreads found across the Nordic region, these Soft Whole Wheat Rye Flatbreads with Scallions are hearty, tender and very adaptable. They pair beautifully with soups and stews, are excellent for dipping into hummus or sauces, and make a quick, satisfying wrap or sandwich base.
These flatbreads are made entirely with whole grain flours — a blend of whole wheat and dark rye — so they bring both flavor and nutrition to the table. Despite the robust grains, the texture remains soft and pliable, perfect for wrapping or serving alongside a meal.
The Ingredients
- Whole wheat flour. Adds a nutty, slightly sweet flavor and provides structure from gluten.
- Dark rye flour. Brings an earthy, Nordic character and keeps the flatbreads tender since rye has less gluten.
- Instant yeast. Can be mixed directly with the dry ingredients for convenience. If using active dry yeast, proof it in warm buttermilk first.
- Honey. Adds mild sweetness and helps with color.
- Unsalted butter. Adds richness and flavor; use melted and cooled in the dough and extra for brushing.
- Buttermilk. Provides the liquid and acidity to keep the bread tender.
- Egg. Adds richness and stability to the dough.
- Sliced scallions. Offer a fresh, oniony note that complements the whole grains. They are optional but recommended.
The Method
These flatbreads cook very quickly in a hot skillet — a cast-iron pan works particularly well — and require no oven time. Follow a few simple steps for efficient shaping and cooking.
- Mix and rise. Combine the dry ingredients, add the wet, then knead briefly until the dough is smooth and slightly tacky. Let it rise at room temperature for about an hour.
- Divide and roll thin. Divide the dough into eight equal portions. Shape each into a ball and roll one at a time into a thin round, roughly 1/8 inch thick. The rounds will puff slightly while cooking.
- Work efficiently. Roll one flatbread, cook it, then roll the next while the first cooks. This keeps the process moving so you finish all eight quickly.
- Avoid extra flour when rolling. Flour on the surface can make the exterior tougher. Rolling on a clean countertop is fine; use a metal dough scraper to lift the rounds when transferring to the skillet.
- Skillet temperature. Start the pan at medium heat for the first flatbread, then lower to medium-low for the remaining rounds so the skillet doesn’t overheat.
- Use oil sparingly. Keep a thin layer of oil on the skillet for each round to help browning and prevent sticking.
- Watch the cooking time. These breads cook very fast — roughly one minute per side — so monitor them closely or use a timer.
- Finish with butter and salt. Brush each flatbread with melted butter as it comes off the skillet for extra richness, and sprinkle with sea salt flakes if desired.
- Serve warm or store. These are best warm from the skillet but keep well at room temperature for a day or two. For longer storage, freeze them and reheat from frozen in a hot oven until warmed through.
- Optional finishing. If you like a little extra crunch and flavor, sprinkle with sea salt flakes such as Maldon after brushing with butter.
Storing Flatbreads
These flatbreads are most enjoyable when served warm straight from the skillet. They maintain good texture at room temperature for a day or two and freeze well for longer storage. To reheat, place frozen flatbreads in a hot oven until warmed through, or warm them quickly in a skillet.
Give this recipe a try — it’s straightforward and rewarding. The combination of whole wheat and rye with scallions produces a flavorful, flexible flatbread you’ll reach for again and again.
Recipe
Soft Whole Wheat Rye Flatbreads with Scallions
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Ingredients
- 1 ½ cups whole wheat flour
- 1 ½ cups dark rye flour
- 1 teaspoon fine salt
- 2 teaspoons instant dry yeast
- 2 teaspoons honey
- 3 tablespoons unsalted butter melted and cooled
- 1 cup buttermilk
- 1 large egg
- ½ cup sliced scallions
- Canola oil for frying
- Melted butter for brushing
- Sea salt flakes for sprinkling
Instructions
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Whisk whole wheat flour, rye flour, salt and yeast together in the bowl of a stand mixer. Set aside.
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In a separate bowl, combine honey, melted butter, buttermilk and egg. Add the wet ingredients to the dry ingredients.
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Using the dough hook, mix on low until just combined. Increase speed to medium and knead 3–4 minutes, adding the scallions during the final minute. The dough should clear the bowl and be slightly tacky. Cover with plastic wrap and let rise about one hour.
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Divide the dough into 8 pieces. Cover with plastic wrap. Working with one piece at a time, shape into a ball and roll into a thin round about 1/8 inch thick.
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Heat 1 tablespoon canola oil in a large skillet, preferably cast iron, over medium heat. Use a metal scraper to transfer a dough round to the skillet. Cook until spotty brown and cooked through, about one minute per side. Transfer to a wire rack and brush with melted butter; sprinkle with sea salt flakes if desired. Reduce heat to medium-low and continue with remaining rounds, adding oil as needed. Serve immediately or freeze.