This Homemade Flatbread recipe is perfect for sandwiches and wraps, for dipping and scooping, and as a base for pizza. This is a no-yeast recipe.
Gather all of the ingredients, utensils and cookware before you start. This is, of course, standard cooking practice, but extra important for making dough because you’ll have flour on your hands and counter and being prepared can keep it from spreading it throughout the kitchen. Be sure to wear an apron to protect your clothes, too.
Preparing the Dough
This recipe works with all-purpose unbleached flour used alone or mixed 50/50 with whole wheat flour. Both versions result in a pliable flatbread. I use olive oil; use vegetable oil if you prefer.
I sometimes start by mixing in a big bowl with a wooden spoon, then switch to using just my hands. It can be mixed on a dough board, pastry mat or directly on the counter. Do what is easiest and most comfortable for you.
If you like you can add flavor to the dough: minced garlic, herbs, spices, sesame or flax seeds, etc.
Once the dough formed into a ball, place it in a bowl covered with a tight-fitting lid or plastic wrap and let it rest for 10 minutes.
After the dough is rested, divide it into 10-12 pieces. To form the dough into flatbreads, dredge each piece in flour then roll it out on a flat surface and/or shape it with your hands. It’s okay if it’s not a precise circle, but the dough should definitely be flat. Make each flatbread approximately 1/4″ thick – thinner than that and the cooked flatbread won’t be pliable.
Cooking the Flatbread
Warm two tablespoons of oil in a pan. Add the dough and fry until bubbles form, then flip it and cook the other side. Use a spatula or wooden spoon to press down the bubbles on the second side, then flip the flatbread over again and cook for a few more seconds. This ensures that all of the dough is fully cooked.
I usually make my flatbreads 8″ round and cook them individually in a 10″ or 12″ cast iron skillet. If you have a larger pan or griddle you can make two or more at a time.
As you go through the cooking process, stack the completed flatbreads on a plate and cover them with a kitchen towel. This makes it so the steam helps keep them soft. In my photo I lifted the towel so you can see the stack, but you’ll want to keep them completely covered.
This Homemade Flatbread is used for this Easy Flatbread Pizza recipe. It is also perfect for sandwiches, dipping, and to scoop up dishes like this Cucumber and Yogurt Salad or this Roasted Eggplant Dip.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 10 minutes |
| Servings |
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- 3 cups all-purpose flour, unbleached add extra as needed
- 3 TB olive oil for the dough
- 3 TB olive oil for frying
- 2 tsp baking powder
- 1 tsp salt
- 1 cup water warm
Ingredients
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- Add the flour, baking powder, and salt to a large mixing bowl. Stir until well combined. If you are adding spices, seeds, etc, add them at this stage.
- Add the oil and some of the water and mix with a wooden spoon or by hand, adding water incrementally until a ball of dough is formed. Adjust with flour as you go - the dough should be pliable and moist but not sticky.
- Cover the bowl with and let the dough rest for 10 minutes.
- Divide the dough into 10-12 equally sized balls. Dredge each piece in flour and form into a 1/4" thick circle using a rolling pin, or by shaping it with your hands. The shape doesn’t have to be a precise circle, but the dough should definitely be flat.
- Heat 2 TB of oil to a cast iron skillet or griddle. Cook the flatbreads one at a time. Fry the first side approximately 2 minutes until bubbles form, then flip and cook the other side. Press down the bubbles on the second side and flip it over for a few seconds, then remove from the pan. Use a pastry brush to add oil to the flatbread as needed (or add additional oil to the pan).
- As each flatbread is done add them in a stack onto a plate to cool. Keep a towel over them - the steam will help keep them soft.
- Store leftover flatbreads individually wrapped then placed together in an airtight bag or container for 2-3 days. Flatbreads may also be frozen.
