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
