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Whole Wheat Flatbread

Whole Wheat Flatbread
featuring DHC Germinated Brown Rice

Experience this tasty whole wheat flatbread with your favorite soup.

Ingredients (serves 4)

1 cup whole wheat flour

1/4 teaspoon salt

1/3 cup warm water

3 tablespoons Núñez de Prado Extra Virgin Olive Oil divided

1/2 cup DHC Germinated Brown Rice,
cooked according to package directions


In a food processor, combine flour and salt. In a small bowl, mix 1 tablespoon of olive oil and water together. Add water and oil mixture to flour, and mix in food processor until dough begins to form a ball. Add cooked rice and mix in food processor. Place dough on a lightly floured surface and knead for 1–2 minutes. Next, wrap dough in plastic wrap and let rest for 1 hour.

Divide into 8 pieces. On a lightly floured surface, roll each piece into a round about 1/8” inch thick (or a circle of about 4 inches). Heat a griddle or cast iron skillet to medium high. Lightly brush the rounds with remaining olive oil and cook on the griddle, turning once after about 1–2 minutes. Keep warm under a towel and serve hot.


Don’t own a food processor? Combine flour and salt in a large bowl and stir in water and oil mixture. When the dough starts to form, add rice and knead for about 5 minutes. Wrap in plastic wrap and let rest for 1 hour. Cook as directed above.

A tasty variation is to deep-fry the dough. Heat 3 inches of peanut oil in a heavy-bottomed pan and heat oil to 370°. Fry the dough rounds (pushing the dough under the oil with tongs) until bread is puffed up and golden brown.
Drain on paper towels and serve hot.

Núñez de Prado Extra Virgin Olive Oil
Germinated Brown Rice
Browse all of our classic DHC recipes