This homemade flatbread is so easy, versatile, and delicious that it is going to become a new staple recipe in your household! It doesn't take very long to rise and is cooked in a skillet in a matter of minutes! Use it to make pizzas, sandwiches, and wraps, or just enjoy it by itself!
Best Homemade Flatbread Recipe
This flatbread is the perfect comfort food for any occasion. It's so easy to make and only takes a few minutes! In fact, it's easier to prepare than most other types of bread because it has minimal rising time.
Of course, this yeast-based bread is ridiculously delicious all on its own, but it is also super versatile! Use it as a base for pizza, make sandwich wraps, or use it for quesadillas!
Jump to:
For more delicious flatbreads, check out my collection of flatbread recipes!
🥘 Homemade Flatbread Ingredients
This flatbread uses your standard bread-making ingredients. If you make bread frequently, you probably already have all of these things. If not, you may need to grab some yeast from the store!
- Water - 1¼ cups of lukewarm water. You'll want it to be about 110°F (43°C) in order to properly activate the yeast.
- Active Dry Yeast - 2¼ teaspoons of active dry yeast (or one packet). You can find this on the baking aisle of any grocery store, but remember that this is not the same thing as instant or fresh yeast. If you are looking for a yeast-free version, take a look at my yeast-free flatbread recipe.
- Sugar - 1 tablespoon of granulated sugar.
- Yogurt - ¾ cup of plain Greek yogurt.
- Olive Oil - 2 tablespoons of extra virgin olive oil, plus an additional ¼ cup for brushing.
- Salt - 1 tablespoon of salt.
- Seasonings - ½ tablespoon of both dried basil and dried oregano and 1 teaspoon of garlic powder.
- Flour - 3¾ cups of all-purpose flour, spooned and leveled.
- Parsley - ¼ cup of chopped parsley.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Homemade Flatbread
This flatbread is super simple to make, even if you've never made bread before! All you will need is a large mixing bowl, a whisk, a wooden spoon, a rolling pin, and a skillet. There's no special equipment required!
This recipe will make 10 flatbreads, so you can enjoy some now and save the rest for later!
Combine Ingredients
- Whisk. In a large mixing bowl, whisk together the lukewarm 1¼ cups of water, 2½ teaspoons of active dry yeast, and 1 tablespoon of sugar. Then, set it aside for 5-10 minutes or until it has become foamy. Then, whisk in the ¾ cup of yogurt, 2 tablespoons of olive oil, ½ tablespoon of dried basil, ½ tablespoon of dried oregano, and 1 teaspoon of garlic powder.
- Form the dough. Add 3¾ cups of all-purpose flour, 1 tablespoon of salt, and chopped ¼ cup of parsley, and use a wooden spoon to gently stir the mixture until the dough comes together.
Knead, Portion, & Cook
- Knead. Turn the dough out onto a generously floured work surface. Turn the dough to coat it in flour and then knead it for 4 minutes, sprinkling on more flour if necessary.
- Portion and rest. Cut the dough into 10 equal-sized pieces and roll each piece into a ball (you can use a kitchen scale to make sure all of the balls are the same size). Lightly sprinkle each one of the dough balls with some flour and then cover them with a kitchen towel and let them sit for 15 minutes.
- Roll. Place a skillet over medium-low heat. Take one of the dough balls (leaving the rest still covered) and use a rolling pin to roll it out into a circle that is about 7 inches in diameter. Lightly brush the surface with olive oil.
- Cook. When the pan is done preheating, place the dough into the hot skillet with the oil side facing down. Cook for about 1½ minutes or until the top is covered with bubbles. Brush the top side with oil and then flip the flatbread, cooking for 1 more minute or until lightly golden in color.
- Repeat. Once cooked, transfer the flatbread to a plate and cover it with a kitchen towel. Keep the cooked flatbreads covered while you are repeating the process with the remaining dough.
- Serve. Serve your flatbreads warm, room temperature, or cold.
Use these flatbreads for a sandwich or wrap, a homemade pizza, or a breakfast burrito! They also taste amazing all on their own, dipped in some hummus or tzatziki sauce! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- It's important that the water is at the proper temperature. It needs to be warm enough to activate the yeast without being so hot that it kills it. A temperature of between 105-115°F (40-46°C) is needed.
- If you don't have any dried basil and dried oregano, you can use 1 tablespoon of Italian seasoning instead.
- Use a kitchen scale to ensure that your dough is evenly split into 10 balls that are the same size.
- If you have a griddle, you can use that to cook multiple flatbreads at one time!
🥡 Storing & Reheating
Allow your flatbread to cool completely, and then place it into a zip-top storage bag. The flatbreads can be stored for 2 days at room temperature, 5 days in the fridge, or for 3 months in the freezer.
Reheating Flatbread
If desired, you can reheat your flatbread in a skillet over medium heat.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! Homemade flatbread freezes well. After cooking, allow the flatbread to cool completely, stack them with parchment paper between each piece, and store them in an airtight container or freezer bag. They can be frozen for up to 3 months.
Not at all! Homemade flatbread is relatively easy to make, requiring basic ingredients and simple techniques. With a little practice, you'll be able to whip up delicious flatbreads in no time!
Yes, flatbread dough can be made ahead of time and stored in the refrigerator for up to a day before cooking. Just be sure to let the dough come to room temperature before rolling it out.
🍞 🥐 🥖 Easy Homemade Bread Recipes
- Homemade Bread Bowls - These easy bread bowls are crisp on the outside, fluffy on the inside, and perfect for serving soups or dips.
- Oat Rolls - Fluffy oat rolls that go great with any meal.
- Cob Loaf - A beginner-friendly crusty yeast bread that can be paired with soups and stews.
- Rustic Bread - A no-knead, simple bread that can be enjoyed in a ton of different ways.
- Brioche Buns - Rich, buttery, and chewy buns for burgers, sandwiches, and more.
- Pretzel Buns - Chewy and soft buns that are perfect for sandwiches or hamburgers.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Homemade Flatbread
Ingredients
- 1¼ cups water (lukewarm, about 105°F/40°C)
- 2¼ teaspoon active dry yeast
- 1 tablespoon sugar
- ¾ cup Greek yogurt (plain)
- 6 tablespoon olive oil (extra virgin, divided 2 tablespoons, and ¼ cup or 4 tablespoon portions)
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- 3¾ cups all-purpose flour (spoon and leveled)
- 1 tablespoon salt
- ¼ cup parsley (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl, whisk together the lukewarm 1¼ cups water, 2¼ teaspoon active dry yeast, and 1 tablespoon sugar. Then, set it aside for 5-10 minutes, or until it has become foamy. Then, whisk in the ¾ cup Greek yogurt, 6 tablespoon olive oil, ½ tablespoon dried basil, ½ tablespoon dried oregano, and 1 teaspoon garlic powder.
- Add in the 3¾ cups all-purpose flour, 1 tablespoon salt, and chopped ¼ cup parsley and use a wooden spoon to gently stir the mixture until the dough comes together.
- Turn the dough out onto a generously floured work surface. Turn the dough to coat it in flour and then knead it for 4 minutes, sprinkling on more flour if necessary.
- Cut the dough into 10 equal-sized pieces and roll each piece into a ball (you can use a kitchen scale to make sure all of the balls are the same size). Lightly sprinkle each one of the dough balls with some flour and then cover them with a kitchen towel and let them sit for 15 minutes.
- Place a skillet over medium-low heat. Take one of the dough balls (leaving the rest still covered) and use a rolling pin to roll it out into a circle that is about 7 inches in diameter. Lightly brush the surface with olive oil.
- When the pan is done preheating, place the dough into the hot skillet with the oil side facing down. Cook for about 1½ minutes, or until the top is covered with bubbles. Brush the top side with oil and then flip the flatbread, cooking for 1 more minute or until lightly golden in color.
- Once cooked, transfer the flatbread to a plate and cover it with a kitchen towel. Keep the cooked flatbreads covered while you are repeating the process with the remaining dough.
- Serve your flatbreads warm, room-temperature, or cold.
Notes
- It's important that the water is at the proper temperature. It needs to be warm enough to activate the yeast, without being so hot that it kills it. A temperature of between 105-115°F (40-46°C) is needed.
- If you don't have any dried basil and dried oregano, you can use 1 tablespoon of Italian seasoning instead.
- Use a kitchen scale to ensure that your dough is evenly split into 10 balls that are the same size.
- If you have a griddle, you can use that to cook multiple flatbreads at one time!
- To store: Allow your flatbread to cool completely and then place it into a zip-top storage bag. The flatbreads can be stored for 2 days at room temperature, 5 days in the fridge, or for 3 months in the freezer.
Comments
No Comments