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!
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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.
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