Simple Flatbread

This recipe provides a more detailed, beginner-friendly guide to making delicious, versatile flatbread at home without needing an oven. This is a game-changer for homemade bread enthusiasts, especially beginners.

Cuisine: Mediterranean

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 1 hour

Servings: 10 flatbreads

Here’s a great video that shows the process of making simple flatbread.

Why You’ll Love Making It

• Incredibly Soft & Fluffy Texture: The combination of yeast for lift and yogurt for moisture results in a wonderfully tender and light flatbread, perfect for tearing, dipping, and wrapping.
• No Oven Required: All the cooking is done on the stovetop in a simple pan or skillet, making this recipe accessible to everyone, regardless of their kitchen setup.
• Amazingly Versatile: Use it as a side for curries and soups, as a base for mini pizzas, or as a wrap for gyros and sandwiches. The possibilities are endless.
• Beginner-Friendly: The steps are straightforward and broken down to ensure success. With detailed tips, you’ll feel confident from the first mix to the final flip.
• Customizable Flavors: While delicious as is with herbs and garlic, you can easily personalize the dough by adding your favorite spices, seeds, or even finely grated cheese.

Ingredients

• 1¼ cups lukewarm water (around 105°F/40°C)
• 2½ teaspoons active dry yeast (1 standard packet)
• 1 tablespoon granulated sugar
• ¾ cup plain yogurt (full-fat preferred for richness)
• 2 tablespoons olive oil, plus more for brushing
• 1 tablespoon salt
• ½ tablespoon dried basil
• ½ tablespoon dried oregano
• 1 teaspoon garlic powder
• 3¾ cups all-purpose flour, plus more for dusting
• ¼ cup chopped fresh parsley (optional)

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the lukewarm water, yeast, and sugar. Gently whisk them together. Let the mixture stand for 8-10 minutes. You’ll know the yeast is active when the surface becomes foamy and bubbly. This crucial step ensures your flatbread will be light and airy.

Step 2: Combine Wet Ingredients and Spices

Once the yeast is activated, whisk in the plain yogurt, 2 tablespoons of olive oil, salt, dried basil, dried oregano, and garlic powder until the mixture is smooth and well-combined.

Step 3: Form the Dough

Gradually add 3½ cups of the flour and the optional fresh parsley to the wet ingredients. Use a wooden spoon or spatula to mix until a shaggy, rough dough begins to form.

Step 4: Knead to Perfection

Lightly flour a clean work surface and turn the dough out. Knead for 4-5 minutes. The goal is a smooth, elastic dough that is soft and slightly tacky to the touch. If it feels very sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, as this can make the flatbread tough.

Step 5: Divide and Rest the Dough

Divide the dough into 10 equal portions. For uniformity, using a kitchen scale is helpful. Roll each portion into a small, smooth ball. Lightly dust the balls with flour, place them on a tray or cutting board, and cover them with a clean kitchen towel. Let them rest for 15 minutes. This rest allows the gluten to relax, making the dough much easier to roll out.

Step 6: Roll Out the Flatbreads

While the dough rests, preheat a dry cast-iron skillet or non-stick frying pan over medium-low heat. Working with one ball at a time, use a rolling pin to roll it into a circle about 7 inches in diameter. Lightly brush the top surface of the rolled-out dough with olive oil.

Step 7: Cook the Flatbread

Carefully place the dough, oil-side down, into the hot pan. Cook for about 1 to 1½ minutes, or until large bubbles start to form on the surface. While it’s cooking, brush the top (exposed) side with a little more olive oil.

Step 8: Flip and Finish

Flip the flatbread and cook for another minute on the second side until it’s golden brown with some darker spots. It should be slightly puffed.

Step 9: Keep Warm and Serve

As each flatbread finishes cooking, stack them on a plate and keep them covered with a kitchen towel. The trapped steam will keep them soft and pliable. Repeat the rolling and cooking process with the remaining dough balls. Serve warm.

Tips for Success

• Don’t Rush the Rest: The 15-minute rest after shaping the dough balls is essential. It makes the dough less resistant to rolling and results in a more tender flatbread.
• Get the Pan Temperature Right: The pan should be hot enough to cook the flatbread quickly, but not so hot that it burns before cooking through. Medium-low heat is usually perfect. If they take too long to cook, they can dry out.
• Roll Thinly: For a soft, foldable flatbread, roll the dough quite thin, about ⅛-inch thick. They will puff up as they cook.
• Cover After Cooking: Stacking and covering the cooked flatbreads is key to keeping them soft. The residual heat creates steam, which ensures they stay pliable.

FAQs

Can I make this flatbread without yeast?
Yes, for a quicker version, you can substitute the yeast with 1 teaspoon of baking powder and ½ teaspoon of baking soda mixed in with the flour. The texture will be slightly denser, but still delicious and soft.

Why didn’t my flatbread puff up?
There are a few common reasons: the yeast wasn’t properly activated, the dough was too dry from too much flour, or the pan wasn’t hot enough. A hot surface is crucial for creating the steam that makes the flatbread puff.

How do I store and reheat flatbread?
Store cooled flatbreads in an airtight container or a zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in a dry skillet over medium heat for about 15-30 seconds per side. You can also wrap them in a damp paper towel and microwave for 15-20 seconds.

Can I freeze flatbread?
Yes, this recipe freezes beautifully. Once cooked and completely cooled, stack the flatbreads with a piece of parchment paper between each one. Place the stack in a freezer-safe bag and freeze for up to 3 months. Reheat directly from frozen in a skillet or oven.

What can I serve with this flatbread?
This flatbread is incredibly versatile. Serve it with dips like hummus or tzatziki, alongside hearty stews and curries like Butter Chicken, or use it as a wrap for gyros or chicken shawarma. It also makes a fantastic base for quick, personal-sized pizzas.