Here's the whole wheat version of the King Arthur  flatbread recipe I linked to awhile back on our fitness group. If you don't have the seeds it calls for, leaving them out wouldn't affect the outcome of the basic recipe. They're supposed to add an extra nutritional punch to the bread. It's great for wraps, and I have several all-veggie wrap recipes, but of course you can make up your own easily enough.

Chia Seed Flatbread

2 cups white whole wheat flour                 1/2 teaspoon salt
1 teaspoon instant yeast                              2 tablespoons toasted sesame seeds or whole flax seeds
2 tablespoons chia seeds                              2 tablespoons soft butter
3/4 cup warm water

Whisk together the flour, salt, yeast, and seeds. Work in the soft butter and water, then mix and knead the dough until it becomes smooth and pliable. Form the dough into a ball, place in a greased bowl, cover, and let rise for an hour or more, until puffy. Turn the dough out onto a greased surface and fold it over several times. Divide the dough into six pieces. Roll each piece into a ball. Cover the balls with a damp cloth and let rest for 10 minutes. Starting with the first ball you made, roll each ball of dough into a rough 8" to 9" circle; circles should be a scant 1/8" thick. Heat a heavy frying pan or griddle on  medium heat for a minute or two, and brush the pan with oil just before cooking the first bread. Place a dough round in the pan. Cook the first side for 1 to 2 minutes, until it starts to bubble and has some darkish brown spots; flip over and bake the second side until firm. Stack the breads as they come off the griddle to keep them warm and soft. Yield: 6 flatbreads.