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Soft, fluffy, and incredibly easy to make, this homemade flatbread is the perfect addition to any meal. Whether served alongside curries, soups, or used as a wrap, this stovetop flatbread is a versatile must-try recipe. No fancy equipment or oven is needed—just a mixing bowl, a rolling pin, and a pan.
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Cuisine: Mediterranean
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Servings: 10 flatbreads
Why You’ll Love Making It
- Soft & Fluffy Texture – Thanks to the yogurt and yeast, these flatbreads turn out incredibly light, airy, and tender.
- No Oven Required – Cooks quickly in a pan, making it perfect for any kitchen setup.
- Customizable Flavors – Add your favorite herbs, spices, or even cheese to personalize each batch.
- Beginner-Friendly – Straightforward steps with easy-to-follow techniques ensure great results every time.
- Perfect for Meal Prep – Make a batch and store them for quick meals throughout the week.
Ingredients
- 1¼ cups lukewarm water (about 105°F, warm enough to activate the yeast but not too hot)
- 2½ teaspoons active dry yeast (creates a soft and airy texture)
- 1 tablespoon sugar (feeds the yeast and enhances flavor)
- ¾ cup plain yogurt (adds moisture and a slight tang for extra softness)
- 2 tablespoons olive oil (adds richness and makes the dough pliable)
- 1 tablespoon salt (balances the flavor)
- ½ tablespoon dried basil (adds a hint of herby aroma)
- ½ tablespoon dried oregano (gives a Mediterranean touch)
- 1 teaspoon garlic powder (for a subtle garlicky depth)
- 3¾ cups all-purpose flour (start with 3½ cups and add more as needed to create a soft, non-sticky dough)
- ¼ cup chopped fresh parsley (optional, for added freshness and color)
- ½ cup olive oil (for brushing the flatbreads while cooking, keeping them soft and flavorful)
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Instructions
Step 1: Activate the Yeast
In a large mixing bowl, whisk together lukewarm water, yeast, and sugar. Let the mixture sit for 8-10 minutes, or until it turns foamy. This step is crucial for activating the yeast—if no bubbles form, the yeast may be expired.
Step 2: Make the Dough
Once the yeast is active, whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder until well combined. Gradually add in the flour and parsley, stirring with a wooden spoon until the dough starts to come together.
Step 3: Knead the Dough
Lightly flour a clean work surface and turn out the dough. Knead it for 4-5 minutes until smooth and elastic. If the dough is sticky, add a little more flour, but don’t overdo it—the dough should be soft and slightly tacky, not dry.
Step 4: Divide & Rest the Dough
Cut the dough into 10 equal pieces and shape each piece into a small ball. If you have a kitchen scale, weighing them ensures uniformity. Lightly dust each ball with flour, cover with a kitchen towel, and let them rest for 15 minutes. This makes rolling easier and improves the texture.
Step 5: Roll Out the Flatbreads
Preheat a dry frying pan or cast-iron skillet over medium-low heat. While it heats, take one dough ball and roll it out into a 7-inch circle using a rolling pin. Lightly brush the top of the dough with olive oil—this prevents it from drying out and adds flavor.
Step 6: Cook the Flatbread
Carefully place the rolled-out dough into the hot pan, oil-side down. Cook for about 1½ minutes, until bubbles form on the top. While it’s cooking, brush the exposed side with a little more olive oil.
Step 7: Flip & Finish Cooking
Flip the flatbread and cook for another 1 minute, until golden brown and slightly puffed. Remove from the pan and keep warm under a clean kitchen towel to maintain softness.
Step 8: Repeat & Serve
Continue rolling and cooking the remaining dough balls, keeping the cooked flatbreads covered to retain their softness. Serve them warm or at room temperature.
FAQs
Can I make this flatbread without yeast?
Yes! You can replace the yeast with 1 teaspoon baking powder and ½ teaspoon baking soda. The texture will be slightly different—more like naan or pita—but still soft and delicious.
How do I store and reheat flatbread?
Store flatbreads in an airtight container or zip-top bag at room temperature for 2 days or in the refrigerator for up to 5 days. Warm them in a dry skillet for 30 seconds per side, or microwave for 15-20 seconds.
