I mentioned in this post a few ways to use up your leftover whey from cheese making.
This is how I make the flat breads specifically.
The key ratio is 3:1 flour to whey (or really any water/liquid/milk even) with any added seasonings, a few sprays of olive oil (maybe a teaspoon) and baking soda if desired.
I like ratios rather than fixed recipes because it gives me to flexibility around how much I want as an end result and how much of something I have available.
In this batch I used 1 cup and flour and 1/3 cup of non-acidic whey, salt, pepper and baking powder so they puffed just a little. It made two good lunch sized breads, could stretch to four smaller size. Throw into a bowl and mix.
I've learnt now NOT to add any extra liquid at this stage, I always think that it needs more as it's not coming together BUT you have to keep going just a few minutes more and then you'll have a better idea. Get in there with your hands and keep mixing. This one did need a touch more but only half a teaspoon of whey.
Then knead until it's smooth or you've had enough, let it rest while you make whatever is going with/on the flat breads. Roll to your desired shape and size and bake in the oven at about 180c for 3-4 minutes either side, maybe a bit less if you want a pliable bread or a bit more if you want a crispier bread.
Top and enjoy. Maybe with mushroom and cheese like this
Maybe with carrots like this
Maybe with beetroot and black bean burgers like this
I've really just stuck to using commercial self-raising flour but I might experiment now I have my technique with other flours, knowing I'll probably need to adjust the ratio of flour to liquid to suit.