This Homemade Flatbread recipe is the carb you need right now. It’s soft, fluffy, and super flavorful. Brush it with olive oil and sprinkle with fresh parsley on top for a warm, soft, and fresh snack or dinner side.
Homemade Flatbread with Yogurt
Flatbread is some serious comfort food for this Macedonian girl. Carbs, carbs, carbs! They make everything better, right? Your go-to carb might be a big crusty loaf of French bread, but for me – flatbread is where it’s at.
I love to make my own flatbread because it’s quick and easy. It’s easier than most breads because you don’t need to allow it to rise for too long, and you cook it right on a skillet instead of in a temperamental oven. What makes my flatbread better than average, super tangy, and fluffy is the addition of plain yogurt!
What is the Difference Between Flatbread and Naan?
There isn’t a big difference between flatbread and Naan. A flatbread is any type of unleavened bread. The main ingredients are flour, water, and salt. Most Middle Eastern and Mediterranean cuisines have their own signature flatbread.
Some common types of flatbread are pita, tortilla, piadina, and naan.
So, basically, Naan is a type of flatbread, but, there are tons of other yummy types of flatbread – like this one!
Flatbread Recipe Ingredients
Flatbread is infamously a quick and easy bread to make. The ingredients are all basically staples and you can make it in a pinch.
Here’s what you’ll need to make this flatbread:
- lukewarm water
- active dry yeast
- plain yogurt
- olive oil
- dried basil
- dried oregano
- garlic powder
- all-purpose flour
- chopped fresh parsley
- olive oil for brushing
How to Make Flatbread
Prep the Yeast: In a large mixing bowl whisk together the water, yeast, and sugar. Set the mixture aside for 8 to 10 minutes, or until it’s foamy.
Whisk: Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
Add: Add the flour and parsley. Stir everything together with a wooden spoon until the dough comes together.
Knead: Generously sprinkle flour over your kitchen counter or work-area and turn the dough onto the floured surface. Turn the dough to coat and then knead it for 4 minutes. Sprinkle on more flour if the dough is sticky while kneading.
Separate: Cut the dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each piece so as to make sure they are all equal in size.
Rest: Lightly sprinkle each dough ball with flour. Cover the dough with a kitchen towel and let it stand for 15 minutes.
Heat: Preheat a frying pan over medium-low heat.
Roll Out: Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.
Lightly brush the top of the rolled out dough with olive oil.
Cook: When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
While the dough is frying, brush the opposite side of the flatbread with olive oil.
Flip: Flip the flatbread and cook it for 1 more minute, or until golden on the bottom.
Remove the flatbread from the pan and transfer it to a plate. Keep the flatbread covered with a kitchen towel while working with the rest of the dough.
Repeat: Repeat the process with the remaining pieces of dough. Make sure to keep them covered so that they stay soft while cooling down.
Serve: Sprinkle with chopped fresh parsley and serve.
Tips for the Best Flatbread
This flatbread recipe is super easy! Follow these simple tips for perfect flatbread:
- Mix your yeast with room temperature water. Using water that is too cold or too warm will affect the yeasts activity.
- Make sure each ball of dough is as close as possible to the same size. I use a kitchen scale to weigh each piece so as to make sure they are all equal in size.
- In a pinch, you can make this without yeast but it will be less fluffy and soft.
- Make sure to brush each side of the dough with oil to avoid sticking and to create that nice crispy exterior.
How to Use Flatbread
There are so many fun ways to use this flatbread recipe. The easiest and simplest is to serve it with a meal in place of rolls or a sliced bread. It’s perfect with any meal, really, but especially with a stew or curry or a meat and rice dish. I love it with this Salmon BLT Salad. You can also slice it into triangles and dip it into your favorite hummus or tzatziki sauce.
Flatbread is also perfect for sandwiches. You can really make almost any kind of sandwich on a folded flatbread. I also like to make Mediterranean style tacos on flatbread. Layer Mediterranean seasoned meat with shredded lettuce, diced tomatoes, and feta cheese.
My kids love when we make mini flatbread pizzas! They are each able to make their own and choose their own toppings. It’s fun for them and a big clean-up mess for me. YAY! 🙄😄
How to Store Flatbread
- Once your flatbread has cooled, you can store them in ziploc bags and keep them at room temperature for 2 days. After 2 days, it’s best to put it in the fridge. It will stay nicely in the fridge until the 5th day after it’s made.
- You can also freeze your flatbread. I suggest placing them in an airtight zip top bag and separating each with a piece of parchment paper. That way, you’ll be able to easily pull out the amount you want to reheat.
Easy Homemade Flatbread Recipe
- 1¼ cups lukewarm water about 105˚F
- 2½ teaspoons active dry yeast
- 1 tablespoon sugar
- ¾ cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- 3¾ cups all-purpose flour
- ¼ cup chopped fresh parsley
- ½ cup olive oil for brushing
- In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy.
- Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
- Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.
- Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
- Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal.
- Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
- Preheat a frying pan over medium-low heat.
- Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.
- Lightly brush the top of the rolled out dough with olive oil.
- When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
- While frying, brush the opposite side of the flatbread with olive oil.
- Flip the flatbread and cook for 1 more minute, or until golden on the bottom.
- Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.
- Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.
- Serve warm or cold.
- Once cooled, store in Ziploc bags and keep at room temperature for 2 days.
- Keep refrigerated for up to 5 days. Freeze for 3 months.