Why You’ll Love This Recipe
These homemade flatbreads are soft, slightly chewy, and full of flavor. Their fluffy texture makes them ideal for stuffing with your favorite fillings or serving alongside Mediterranean dishes. Plus, they’re easy to make, requiring minimal equipment, and can be stored for later use or frozen for convenience. Whether you enjoy them warm or cold, they maintain their foldable texture, making them perfect for sandwiches or wraps.
Ingredients
- 7 g (2 tsp) instant dry yeast
- 480 ml (2 cups) warm water
- 4 tbsp olive oil, plus extra for brushing (approx 2-3 tbsp)
- 780 g (6 ½ cups) strong bread flour, plus extra for rolling (approx 60g or 1/2 cup)
- 1 ½ tsp sugar
- 1 ½ tsp table salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Activate the Yeast
Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir and leave for about 5 minutes until foam appears on the surface, indicating the yeast is activated.
2. Mix the Dough
Add the olive oil, flour, sugar, and salt to the yeast mixture. Use either a stand mixer with a dough hook (recommended) or mix by hand until combined.
3. Knead the Dough
Once the ingredients are mixed, knead the dough for 10 minutes using the stand mixer or by hand. The dough will be sticky, so coat your hands and work surface with a little olive oil to prevent sticking.
4. Prove the Dough
Place the dough in an oiled bowl, cover with a damp cloth or clingfilm, and leave to prove for 60-90 minutes, or until it doubles in size.
5. Divide the Dough
Lightly flour your work surface, then divide the dough into 12 equal pieces. You can shape them into balls and let them rest for a few minutes before rolling them out.
6. Roll the Dough
Take one dough ball and roll it out into a flatbread shape, about 19 cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
7. Cook the Flatbread
Brush or spray a medium-sized frying pan (cast iron works best) with a small amount of oil (about 1/4 tsp). Heat the pan over medium-high heat.
Toss the flatbread in your hands to remove excess flour, then place it in the pan. Cook for 60-90 seconds, until bubbles start to appear, then flip and cook for another minute. While one flatbread is cooking, roll out the next.
8. Stack and Serve
Place the cooked flatbreads on a plate, covering them with a clean tea towel to keep them soft and warm. Continue the process, brushing the pan with oil every 3-4 flatbreads.
Servings and Timing
- Servings: 12 flatbreads
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
Variations
- Garlic Flatbread: Add 1-2 teaspoons of garlic powder or finely minced fresh garlic to the dough for extra flavor.
- Herb Flatbread: Mix in dried herbs like oregano, thyme, or rosemary for an aromatic twist.
- Whole Wheat Flatbread: Substitute half of the bread flour with whole wheat flour for a heartier version.
Storage/Reheating
- Storage: These flatbreads can be stored at room temperature for up to 2 days. Cover them with foil or clingfilm to keep them soft.
- Freezing: If freezing, place a sheet of baking parchment between each flatbread and store them in a freezer bag. Defrost at room temperature before serving.
- Reheating: To reheat, sprinkle the flatbreads with a little water and place them in the oven at 180°C (350°F) for 2-3 minutes, or until warmed through.
FAQs
Can I make these flatbreads ahead of time?
Yes, you can prepare the dough and let it prove the night before. Store it in the fridge, then allow it to come to room temperature before shaping and cooking.
Can I use a different type of flour?
You can experiment with different flours, like whole wheat or spelt, but keep in mind that the texture may change. You may need to adjust the amount of water depending on the flour’s absorbency.
How can I make the flatbreads more crispy?
To make the flatbreads crispier, you can cook them a bit longer in the pan or bake them for a few minutes in the oven after cooking.
Can I freeze the dough?
Yes, you can freeze the dough after the first proofing. Wrap it tightly in plastic wrap and store it in a freezer bag. Let it thaw in the refrigerator overnight before rolling and cooking.
What can I serve with these flatbreads?
These flatbreads pair perfectly with gyros, souvlaki, hummus, or any Mediterranean-style dip. You can also use them to make wraps or sandwiches.
Conclusion
Homemade Flatbreads are a simple, delicious way to bring a little taste of Greece into your kitchen. With a soft, fluffy texture and the perfect foldable shape, they make a fantastic accompaniment to any Mediterranean dish, from gyros to souvlaki. Easy to make, versatile, and perfect for meal prepping, these flatbreads are sure to be a hit at any meal!
Homemade Flatbread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 flatbreads
- Category: Bread, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These soft, fluffy homemade flatbreads are perfect for folding and pairing with Mediterranean dishes like gyros or souvlaki. Easy to make and incredibly versatile!
Ingredients
7 g (2 tsp) instant dry yeast
480 ml (2 cups) warm water
4 tbsp olive oil, plus extra for brushing (approx 2–3 tbsp)
780 g (6 ½ cups) strong bread flour, plus extra for rolling (approx 60g or 1/2 cup)
1 ½ tsp sugar
1 ½ tsp table salt
Instructions
- Activate the Yeast: Place the yeast in a bowl with warm water and let sit for 5 minutes until foam appears.
- Mix the Dough: Add olive oil, flour, sugar, and salt to the yeast mixture and mix until combined.
- Knead the Dough: Knead for 10 minutes using a stand mixer or by hand until smooth and elastic.
- Prove the Dough: Place the dough in an oiled bowl, cover, and let prove for 60-90 minutes until doubled in size.
- Divide the Dough: Divide the dough into 12 equal pieces, shape into balls, and let rest for a few minutes.
- Roll the Dough: Roll each dough ball into a flatbread shape, about 19 cm (7.5 inches) in diameter.
- Cook the Flatbread: Heat a lightly oiled pan over medium-high heat. Cook each flatbread for 60-90 seconds on each side until bubbles form.
- Stack and Serve: Place cooked flatbreads on a plate, cover with a tea towel to keep warm. Repeat until all are cooked.
Notes
For extra flavor, add garlic powder or herbs like oregano and rosemary to the dough.
For whole wheat flatbreads, substitute half the bread flour with whole wheat flour.
Flatbreads can be frozen; separate each with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 flatbread
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
