Homemade Flatbread Recipe

Introduction

Homemade flatbread is a simple, versatile bread that’s perfect for wraps, dips, or as a side to any meal. With just a few basic ingredients and easy steps, you can enjoy warm, soft flatbreads fresh from your stove.

Ingredients

• 7 g (2 tsp) instant dry yeast
• 480 ml (2 cups) warm water
• 4 tbsp olive oil (plus extra for brushing, approx 2-3 tbsp)
• 780 g (6 ½ cups) strong bread flour (plus extra for rolling, approx 60 g or ½ cup)
• 1 ½ tsp sugar
• 1 ½ tsp table salt

Instructions

1. Step 1: Place the yeast in the bowl of a stand mixer or a large bowl. Add the warm water, stir together, and leave for 5 minutes until foam appears on the surface.
2. Step 2: Add the olive oil, flour, sugar, and salt to the yeast mixture.
3. Step 3: Mix the dough using a stand mixer with a dough hook (recommended) or your hands until combined.
4. Step 4: Knead the dough for 10 minutes using the stand mixer or by hand. The dough will be sticky; if kneading by hand, coat your hands and work surface lightly with olive oil to prevent sticking.
5. Step 5: Place the dough in an oiled bowl, cover with a damp cloth or clingfilm, and let it prove for 60-90 minutes until doubled in size.
6. Step 6: Lightly flour your work surface.
7. Step 7: Divide the dough into 12 equal pieces. Optionally, shape each into a ball and cover with a damp cloth to rest for a few minutes while you prepare to cook.
8. Step 8: Roll out one dough ball into a flatbread about 19 cm (7.5 inches) in diameter and ½ cm thick.
9. Step 9: Brush a medium-sized frying pan (cast iron is best) with about ¼ tsp of oil and heat over medium-high heat.
10. Step 10: Toss the rolled dough lightly to remove excess flour, then place it in the hot pan.
11. Step 11: Cook for 60-90 seconds until bubbles appear, then flip and cook for another minute. Meanwhile, roll out the next flatbread.
12. Step 12: Place cooked flatbreads on a plate, cover with a clean tea towel, and repeat cooking, brushing the pan with oil after every 3-4 breads.
13. Step 13: Stack the flatbreads to keep them soft and cover with a tea towel to keep warm until serving.

Tips & Variations

• Use a cast iron pan if you have one; it gives the best heat retention and browning.
• For extra flavor, add 1 tsp of dried herbs or garlic powder to the dough before kneading.
• If the dough is too sticky, add a little more flour but avoid overdoing it to keep the bread soft.
• Brush cooked flatbreads with garlic butter or olive oil for a delicious finish.

Storage

Store cooled flatbreads in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze them separated by parchment paper in a freezer-safe bag for up to one month. To reheat, warm gently in a dry pan or microwave wrapped in a damp cloth to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by proofing it in warm water with sugar for about 10 minutes before mixing it with other ingredients.

How thick should the flatbreads be rolled out?

Roll the dough about ½ cm (just under ¼ inch) thick for soft, pliable flatbreads that cook evenly and develop nice bubbles.

Homemade Flatbread Recipe

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★★★★★

5 from 98 reviews

• Author: Mariam
• Total Time: 1 hour 35 minutes
• Yield: 12 flatbreads 1x
• Diet: Vegetarian

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Description

This homemade flatbread recipe makes soft, pillowy flatbreads with a crispy exterior, perfect for serving with dips, wraps, or alongside your favorite meals. Made from simple ingredients including flour, olive oil, yeast, and water, these flatbreads are cooked on the stovetop in a frying pan, requiring no oven. Ideal for an easy, versatile bread option that comes together with minimal ingredients and effort.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 7 g (2 tsp) instant dry yeast
• 480 ml (2 cups) warm water

Dry Ingredients

• 780 g (6 ½ cups) strong bread flour, plus extra for rolling (approx 60g or 1/2 cup)
• 1 ½ tsp sugar
• 1 ½ tsp table salt

Other Ingredients

• 4 tbsp olive oil, plus extra for brushing (approx 2–3 tbsp)

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Instructions

1. Activate Yeast: Place the instant dry yeast in the bowl of a stand mixer or a large bowl. Add the warm water and stir gently. Let it sit for 5 minutes until foam forms on the surface, indicating the yeast is active.
2. Combine Ingredients: Add the olive oil, strong bread flour, sugar, and salt to the yeast mixture.
3. Mix Dough: Using a stand mixer with a dough hook (recommended) or your hands, mix all ingredients together until a dough begins to form.
4. Knead the Dough: Knead the dough for 10 minutes either with the stand mixer or by hand. The dough will be sticky; if kneading by hand, coat your hands and work surface with olive oil to prevent sticking.
5. First Proof: Place the dough in an oiled bowl, cover it with a damp cloth or cling film, and allow it to prove for 60-90 minutes, until it doubles in size.
6. Prepare Surface: Lightly flour your work surface to prevent sticking during shaping.
7. Divide and Rest Dough Balls: Divide the dough into 12 equal pieces. Shape each piece into a ball and cover with a damp cloth while you prepare to cook.
8. Roll Out Flatbreads: Take one dough ball and roll it out into a flatbread shape, about 19 cm (7.5 inches) diameter and ½ cm thick.
9. Heat the Pan: Brush or spray a medium-sized frying pan (cast iron is ideal) with about 1/4 tsp of oil and heat over medium-high heat.
10. Remove Excess Flour: Toss the rolled flatbread in your hands to remove any excess flour before cooking.
11. Cook Flatbread: Place the flatbread in the hot pan and cook for 60-90 seconds until bubbles appear. Flip and cook for an additional minute on the other side. Meanwhile, roll out the next flatbread.
12. Repeat and Cook All Flatbreads: Continue cooking the remaining flatbreads, brushing the pan with oil after every 3 or 4 to prevent sticking and promote browning.
13. Keep Warm: Stack cooked flatbreads on a plate and cover with a clean tea towel to keep warm and soft until ready to serve.

Notes

• Using a stand mixer with a dough hook makes kneading easier but kneading by hand works well too with lightly oiled hands.
• Cast iron pans give the best crispy outer texture, but a non-stick frying pan can be used.
• Make sure the water is warm, not hot, to properly activate the yeast without killing it.
• Stacking the flatbreads while warm keeps them soft and pliable.
• Flatbreads are best eaten fresh but can be reheated wrapped in foil or a damp towel in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: flatbread, homemade flatbread, easy bread, stovetop bread, no oven bread, Mediterranean bread, yeast bread