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Flatbreads stacked on a towel next to a rolling pin

Soft Whole Wheat Rye Flatbreads with Scallions

Delicious, tender and easy flatbreads made with whole grain flours, buttermilk and chopped scallions. Perfect for dipping, wrapping or even as a base for a quick pizza!
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Course: Breads and Buns
Cuisine: Nordic, Scandinavian
Keyword: easy flatbread recipe, homemade flatbread, how to make flatbread, whole grain flatbread
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 flatbreads
Calories: 232kcal
Author: Kristi


  • 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 such as Maldon, for sprinkling


  • Whisk whole wheat flour, rye flour, salt and yeast together in the bowl of a stand mixer.  Set aside.
  • In a seperate bowl, combine honey, melted butter, buttermilk and egg.  Add wet ingredients to dry ingredients.
  • Using the dough hook attachment, mix on low until mixture is just combined.  Increase speed to medium and knead dough for 3-4 minutes, adding the scallions during the final minute of kneading.  The dough will clear the sides and bottom of the bowl and be slightly tacky to the touch.  Remove bowl from the mixer and cover with plastic wrap.  Let the dough rise for about an hour.
  • Remove dough from the bowl and divide into 8 equal pieces.  Cover with plastic wrap.  Working with one piece of dough at a time, shape into a ball and then, using a rolling pin, roll into a thin round, about ⅛ inch thick.  
  • Heat 1 tablespoon of canola oil in a large skillet, preferably cast iron, over medium heat.  With the help of a metal dough scaper, carefully remove dough round from the work surface and transfer to the skillet.  Cook until spotty brown and cooked through, about one minute on each 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 pieces of dough, adding more oil as necessary to keep a thin layer on the bottom of the skillet.  Serve immediately or freeze.


Adapted from Sift Magazine, Fall 2017


Calories: 232kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 334mg | Potassium: 247mg | Fiber: 6g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg