- Dish type
This bread is great for having with your curry, much better than your shop bought naan bread. You can add in your own herbs and spices for different flavours.
Perthshire, Scotland, UK
37 people made this
IngredientsMakes: 8 flatbread
- 200g plain flour
- 200g Greek yoghurt
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 dash pepper, or to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Put in the flour, yoghurt, bicarbonate of soda, salt, pepper and herbs in a bowl. Mix with a wooden spoon till roughly blended, then combine with your hands till it has turned into a rough dough ball. Knead until it turns into a nice dough, about 2 to 5 minutes.
- Shape the dough into a disk of 2.5cm (1 in) and divide into 8 equal pieces. Roll each piece into a ball.
- Heat a heavy frying pan. Roll out one of the balls into a 5mm disk.
- Place the disk into the pan and flip when bubbles start popping up and a little bit of steam comes up from underneath the disk. When flipped wait for 30 seconds and flip for the 2nd time onto a plate. Repeat until all 8 flatbreads are cooked.
Do not pile the flatbread on top each other or cover with a tea-towel when hot, this will make the it sweat. Keep it warm in the oven.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Fantastic, very light and fluffy, doesn't make huge flatbreads, and I didn't add any herbs, will try making a coriander flatbreads, maybe a peshwari-29 Aug 2016
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How to Make Flatbread
Now that you have plenty of options for your flatbread, here’s how to make it. This recipe is vegan-friendly and does not require an oven (a welcome bonus during warm weather months).
It does, however, require yeast which makes the dough extra soft and chewy.
If you’re having difficulty tracking down yeast at the present moment, don’t despair. We also recommend this yeast-free flatbread option , but be advised that it contains dairy for those with dietary concerns. (Gluten-free roti is also worth experimenting with, and doesn’t use yeast either.)
What Tools You Need to Make Flatbread
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, $14.88 from Amazon
- 2 cups all-purpose flour (plus extra for rolling out the dough)
- ½ teaspoon sugar
- ¾ teaspoon salt
- 1 packet active dry yeast or rapid rise yeast
- ½-¾ cups of warm water
- 1 tablespoons olive oil (plus extra drops to coat the bowl)
- Non-stick spray
Steps to Making Easy Flatbread
1. Evenly mix the dry ingredients in a large bowl. Make a well in the mix and add the olive oil and the warm water. Start with ½ cup and add more water if the dough seems too dry.
2. Gently fold the wet and dry ingredients together with clean hands, then knead for 30 seconds and shape into a ball. Evenly coat with a few drops of olive oil. Cover the bowl with plastic wrap and let sit for 1 hour if using active dry yeast or 10-15 minutes if using rapid rise yeast.
3. After the dough has proofed, lightly flour a clean surface and a rolling pin. Heat a non-stick skillet over medium heat.
4. In the bowl, carefully cut the dough ball into 6 pieces, and gently separate each piece into individual dough balls.
5. Take one of the dough balls and gently form it into a disk with your hands. Flatten it with the floured rolling pin over the floured surface, flipping two or three times and flattening more, until it’s 6-8 inches in diameter.
6. Spray the skillet with non-stick spray and add the flattened disk. Flip after two minutes and cook the other side for an additional two minutes (heat an extra minute on each side if you plan on using for dipping or pizza-style flatbread). While it cooks, flatten the next ball of dough.
7. Repeat steps 5 and 6 until all of the flatbread is cooked.
The flatbread is best served warm but can be refrigerated for several days and reheated in the oven at 350 for 3-4 minutes.
If you do not add any meat or oil, there are 3 Blue Plan SmartPoints in a serving.
Thank you for reading my quick flatbread recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, food blog.
Originally published Nov 2015. Updated March 2020.
- Make absolutely sure that your yeast is fresh and active
- Be sure to use all purpose flour or bread flour. All purpose gives slightly softer results. If you are in the UK use strong flour.
- Make sure your griddle or skillet is nice and hot for ultimate puff and fluff
- Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than was intended.
Choose Your Base
This Indian-style flatbread comes with the air bubbles and fire-kissed edges of an actual pizzeria because they&aposre cooked in a traditional tandoor oven. We love the oval-shaped naan from Stonefire. Keep it classic or try a beautiful, summery Grilled Prosciutto and Peach Flatbread Pizza, or go island-style with Mini Naan Hawaiian Pizza.
Thin, round pitas are the perfect size for individual pizzas. You&aposll notice that one side dips inward slightly — that&aposs ideal for chunkier toppings. Because pitas are so thin, the pizzas can be made right in your toaster oven. Try user favorites like Veggie Pita Pizzaਊnd Individual Greek Pita Pizzas.
These flatbreads can be fluffy (think of the wrap for a gyro sandwich) or thin, likeਏlatout&aposs Artisan thin crust flatbreads. Whole-wheat versions have a noticeably sweeter flavor we recommend sticking to classic white for pizzas. Go simple or get creative with toppings, like thisਏlatbread Breakfast Pizza or this Grilled Prosciutto and Peach Flatbread Pizza.
Yes, even these wafer-thin wraps make fantastic pizza crusts. Reviewers love that tortilla pizzas are easy to assemble and quick to bake, and that they feel like a real pizza experience without the carb-heavy crust. Start with top recipes likeꃪsy Tortilla Pizza orꂻQ Chicken Tortilla Pizza.
Combine flour, baking powder, salt and garlic powder (optional) then stir in plain yogurt, vegetable oil and milk. The yogurt and milk will keep the flatbread soft and pliable once cooked. Knead into a smooth dough then wrap and allow to rest for 30 minutes. This allows the gluten in the flour to relax and will make rolling out the dough easier. Break tennis-ball sized balls off of the dough and roll into thin rounds on a floured surface. Cook in a hot pan until the dough starts to bubble then flip and cook for another minute on the other side. Brush with melted butter (optional) and keep warm until ready to serve.
Lucky for me, it turned out that flatbread isn&rsquot hard to perfect. It&rsquos so easy I aced it on my first attempt or so I thought because when I tweaked the recipe slightly I ended up with bread so lightly, flaky and flavourful I had to share it.
Plus so many of you requested the recipe, so here you go!
How to make Soft Flatbread:
- Use an oiled or well floured rolling pin to roll out your flatbread.
- Make sure to roll it really thin as it will puff up a fair bit when it cooks.
- This flatbread will stay soft for days kept in an airtight plastic bag at room temperature.
- Freeze this flatbread in an airtight container or a ziplock bag after it cools completely for up to 3 months.
Here are some great recipes you can use this flatbread with:
I&rsquove also shared this Soft Flatbread Recipe over on Food Fanatic.
Tips for making flatbread
- Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
- You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature.
- Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don't look nice.
- Don't stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you're good to go.
- Garlic butter is completely optional. The flatbread tastes great with or without it.