Yogurt Grain Flatbreads

Yogurt Grain Flatbreads
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 cup natural wheat bran
1-4 teaspoons sugar, or to taste
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain yogurt (I used Greek)
1 cup + 2 Tablespoons water

In a large bowl, stir together the flour, oat bran, bran, salt, and baking soda. Make a well in the center. 
Whisk together the yogurt and water. Add to well and stir well. Mixture will seem fairly liquidy. Let mixture sit for thirty minutes to thicken.
Heat a large greased griddle or skillet over medium-high heat. Check the mixture, and add a little extra water if necessary to thin it. Cook as desired, spreading batter to desired size.

For soft, thick flatbreads: Keep the dough a little thicker, don't spread as thinly in the pan. Cook over medium heat for a few minutes on each side until golden.
For crispy, thin flatbreads: Add a little extra water to make the dough thin and pourable, spread very thinly in the pan. Cook over high heat for a few minutes on each side until golden and crispy. 

These may also be baked, or kept warm in the oven.

This is a pretty versatile recipe. They can be made thick or thin, crispy or soft; if you want to experiment, cook one at a time in a skillet and add more water or spread the dough thicker or thinner next time if desired. For really thin and crispy breads, I recommend cooking them in a skillet, but if you want to cook many smaller ones at once, a griddle works really well. Whichever way, grease the pan between batches. These can be made any size you want. They can be used for a variety of dishes, sweet or savory, including sandwiches, wraps, burgers, falafels, crêpes, fruit desserts, etc.