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This Homemade Flatbread recipe is soft, fluffy, and super flavorful. Brush it with olive oil and sprinkle with fresh parsley on top for a warm, soft, and fresh snack or side dish.
Flatbread holds a special place in my heart as a cherished comfort food, especially as a Macedonian who loves her carbs! While many might reach for a crusty French loaf as their carb of choice, for me, it’s all about flatbread.
Making my own flatbread is not only quick and easy but also simpler than baking most breads. You don’t need to wait for a long rise time, and it’s cooked on a skillet, avoiding the unpredictability of an oven. The secret to my flatbread’s above-average taste, tanginess, and fluffy texture is a simple but magical ingredient: plain yogurt!
What is the Difference Between Flatbread and Naan?
Flatbread and Naan are quite similar, with the primary difference being that flatbread is a broader category. Essentially, any unleavened bread made from a simple mix of flour, water, and salt can be classified as flatbread. Various Middle Eastern and Mediterranean cuisines feature their own unique versions, including pita, tortilla, piadina, and of course, naan. So, while Naan is a specific type of flatbread, there are many other delicious varieties of flatbread to explore and enjoy, just like this one.
Flatbread Recipe Ingredients
- Lukewarm water will activate the yeast, providing the right environment for it to work.
- Active dry yeast is the leavening agent that helps the flatbread rise.
- Sugar feeds the yeast and adds a slight sweetness to balance the flavors.
- Plain yogurt adds moisture and a slight tang to the dough.
- Olive Oil will add flavor and and texture to the dough and will also be used for brushing the tops of the flatbread before cooking.
- Salt
- Dried basil adds an herb flavor.
- Dried oregano will provide a classic Mediterranean aroma and taste.
- Garlic powderfor flavor.
- All-purpose flour
- Fresh parsley
How to Make Flatbread
This type of pita bread is infamously quick and easy to make. The ingredients are all basic staples, and you can make it in a pinch.
- Prep the Yeast: In a large mixing bowl whisk together the water, yeast, and sugar. Set the mixture aside for 8 to 10 minutes, or until it’s foamy.
- Combine the Ingredients: Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.Add the flour and parsley. Stir everything together with a wooden spoon until the dough comes together.
- Knead: Sprinkle flour over your work area, turn the dough onto the floured surface, and then knead it for 4 minutes. Add more flour if the dough is sticky while kneading.
- Separate: Cut the dough into 10 equal pieces and form each piece into a small ball.
- Rest: Cover the dough with a kitchen towel and let it stand for 15 minutes.
- Heat: Preheat a frying pan over medium-low heat.
- Roll Out: Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle. Lightly brush the top of the rolled-out dough with olive oil.
- Cook: When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1-½ minutes, or until the top surface is covered with bubbles. While the dough is frying, brush the opposite side of the flatbread with olive oil.
- Flip: Flip the flatbread and cook it for 1 more minute, or until golden on the bottom.Remove the flatbread from the pan and transfer it to a plate. Keep the flatbread covered with a kitchen towel while working with the rest of the dough.
- Repeat: Repeat the process with the remaining pieces of dough. Make sure to keep them covered so that they stay soft while cooling down.
- Serve: Sprinkle with chopped fresh parsley and serve.
Recipe Tips
- Mix your yeast with lukewarm water. Using water that is too cold or too warm will affect the yeast’s activity.
- Make sure each ball of dough is as close as possible to the same size. I use a kitchen scale to weigh each piece so as to make sure they are all equal in size.
- In a pinch, you can make this without yeast but it will be less fluffy and soft.
- Make sure to brush each side of the dough with oil to avoid sticking and to create that nice crispy exterior.
How to Use Flatbread
- Our flatbread recipe opens up a world of delicious possibilities. It’s a wonderful alternative to rolls or sliced bread for any meal, pairing exceptionally well with mulligan stew, chicken Madeira, curries, or meat and rice dishes – try it with a Salmon BLT Salad for a delightful combination.
- For a quick snack, cut the flatbread into triangles and dip them in your favorite hummus or tzatziki sauce.
- Flatbread also transforms into the perfect base for creative sandwiches; fold it around your favorite fillings to make a satisfying meal. Enjoy Mediterranean-style tacos by topping the flatbread with seasoned meat, shredded lettuce, diced tomatoes, and feta cheese.
- For a fun activity, try making mini flatbread pizzas! It’s a hit with kids as they can customize their pizzas with their preferred toppings.
Proper Storage
You can store pita bread in ziploc bags and keep them at room temperature for 2 days or in the fridge for up to 5 days. You can also freeze flatbreads for up to 3 months.
Other Bread Recipes
- No Knead Dutch Oven Bread
- Challah Bread
- Homemade Cornbread
- Spinach And Feta No Yeast Bread
- Zucchini Banana Bread
- Pumpkin Swirl Bread
Print Recipe
4.95 from 35 votes
Homemade Flatbread Recipe
Make this incredibly soft and fluffy Homemade Flatbread recipe for a warm, fresh, and delicious snack or the perfect complement to any meal.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr
Course: Bread
Cuisine: Macedonian, Mediterranean
Keyword: flatbread recipe, how to make flatbread
Servings: 10 Flatbreads
Calories: 320kcal
Author: Katerina | Easy Weeknight Recipes
Ingredients
- 1¼ cups lukewarm water, about 105˚F
- 2½ teaspoons active dry yeast
- 1 tablespoon sugar
- ¾ cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- 3¾ cups all-purpose flour
- ¼ cup chopped fresh parsley
- ½ cup olive oil, for brushing
Instructions
In a large mixing bowl, whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Then, whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
Add the flour and parsley, and stir everything together with a wooden spoon until the dough comes together.
Generously sprinkle flour over your kitchen counter or work area and turn the dough onto the floured surface; turn it to coat with the flour and then knead it for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
Cut the dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal. Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
Preheat a frying pan over medium-low heat. Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle. Lightly brush the top of the rolled-out dough with olive oil.
When the pan is hot, pick up the rolled-out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles. While frying, brush the opposite side of the flatbread with olive oil.
Flip the flatbread and cook for 1 more minute or until golden on the bottom. Remove it from the pan and transfer it to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.
Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.
Serve the flatbreads warm or cold.
Notes
- Right Temperature for Water: Make sure the water is lukewarm (around 105˚F) to activate the yeast without killing it. Too hot or too cold, and the yeast won’t work effectively.
- Kneading the Dough: Knead the dough thoroughly for at least 4 minutes to develop gluten, which gives the flatbread its structure and chewiness. If the dough is sticky, add a little more flour, but be cautious not to add too much.
- Resting the Dough: Allow the dough balls to rest covered for about 15 minutes before rolling. This resting period helps the gluten relax, making the dough easier to roll out.
- Adding Herbs: Incorporate herbs like dried basil and oregano – or whatever you like – into the dough for additional flavor.
- Storage: Once cooled, store the flatbreads in zip-top bags and keep them at room temperature for 2 days; keep refrigerated for up to 5 days or freeze for 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 712mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
