Homemade Flatbread Recipe

4.95 from 37 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

This Homemade Flatbread recipe is 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 side dish. 

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.
Stack of homemade flatbread on a wooden board.

Homemade flatbread holds a special place in my heart as a cherished comfort food, especially as a Macedonian who loves her carbs! While many might reach for a crusty French loaf as their carb of choice, for me, it’s all about flatbread.

Why You’ll Love This Easy Flatbread Recipe

  • Super Simple to Make: Making my own flatbread is not only quick and easy but also simpler than baking most breads. You don’t need to wait for a long rise time, and it’s cooked on a skillet, avoiding the unpredictability of an oven.
  • So Much Flavor: The secret to my flatbread’s above-average taste, tanginess, and fluffy texture is a simple but magical ingredient: plain yogurt!
  • Kid Friendly: Kids always love it when I make homemade bread recipes. But they seem to have a special place in their hearts for flatbread. I can’t blame them really… Homemade flatbread is warm, fragrant, and tastes amazing!

What is the Difference Between Flatbread and Naan?

Flatbread and naan are quite similar, with the primary difference being that flatbread is a broader category. Essentially, any unleavened bread made from a simple mix of flour, water, and salt can be classified as flatbread. Various Middle Eastern and Mediterranean cuisines feature their own unique versions, including pita, tortilla, piadina, and of course, naan. So, while Naan is a specific type of flatbread, there are many other delicious varieties of flatbread to explore and enjoy, just like this one.

Top view of a stack of homemade flatbread on a wooden board next to a bowl of olive oil.

What You’ll Need

  • Lukewarm Water: Warming the water (I microwave for 30 seconds) will activate the yeast, allowing it to rise the dough.
  • Active Dry Yeast: If you don’t bake much, you can get small packets of yeast in the baking isle of your grocery store.
  • Sugar
  • Plain Yogurt: Make sure you get plain yogurt without any flavoring (even vanilla). I prefer a full fat yogurt for this flatbread recipe.
  • Olive Oil
  • Seasoning: We’ll be using dried basil, oregano, garlic powder, and salt.
  • All-Purpose Flour
  • Fresh Parsley: This is optional, but it’s a nice addition to garnish with!

How to Make Homemade 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.
  • Combine: Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder. Add the flour and parsley. Stir everything together with a wooden spoon until the dough comes together. 
  • Knead: Sprinkle flour over your work area, turn the dough onto the floured surface, and then knead it for 4 minutes. Add 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.
  • Rest: 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 and Tricks

  • Activate the Yeast: Mix your yeast with lukewarm water. Using water that is too cold or too warm will affect the yeast’s activity and you won’t get a puffy flatbread. It’ll be too … flat
  • Size Matters: 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. 
  • No Yeast? In a pinch, you can make this without yeast but it will be less fluffy and soft. 
  • Brush the Dough: Make sure to brush each side of the dough with oil to avoid sticking and to create that nice crispy exterior.

What to Serve With Flatbread

  • Our flatbread recipe opens up a world of delicious possibilities. It’s a wonderful alternative to rolls or sliced bread for any meal, pairing exceptionally well with mulligan stew, chicken Madeira, curries, or meat and rice dishes – try it with a Salmon BLT Salad for a delightful combination.
  • For a quick snack, cut the flatbread into triangles and dip them in your favorite hummus or tzatziki sauce.
  • Flatbread also transforms into the perfect base for creative sandwiches; fold it around your favorite fillings to make a satisfying meal. Enjoy Mediterranean-style tacos by topping the flatbread with seasoned meat, shredded lettuce, diced tomatoes, and feta cheese.
  • For a fun activity, try making mini flatbread pizzas! It’s a hit with kids as they can customize their pizzas with their preferred toppings.
Stack of homemade flatbread on a wooden board.

How to Store and Reheat Leftovers

  • You can store any leftover flatbread in ziploc bags and keep them at room temperature for 2 days or in the fridge for up to 5 days.
  • You can also freeze flatbreads for up to 3 months.
  • If you’d like to serve them warm, I like to warm them in a skillet for a few seconds on each side.
Top view of a stack of homemade flatbread on a wooden board next to a bowl of olive oil.

More Easy Bread Recipes

4.95 from 37 votes

Homemade Flatbread Recipe

Make this incredibly soft and fluffy Homemade Flatbread recipe for a warm, fresh, and delicious snack or the perfect complement to any meal.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 10 Flatbreads

Ingredients 

  • cups lukewarm water,, about 105˚F
  • 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
  • cups all-purpose flour
  • ¼ cup chopped fresh parsley
  • ½ cup olive oil,, for brushing
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • In a large mixing bowl, whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Then, whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
  • Add the flour and parsley, and stir everything together with a wooden spoon until the dough comes together.
  • Generously sprinkle flour over your kitchen counter or work area and turn the dough onto the floured surface; turn it to coat with the flour and then knead it for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
  • Cut the 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 it from the pan and transfer it 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 the flatbreads warm or cold.

Notes

  • Right Temperature for Water: Make sure the water is lukewarm (around 105˚F) to activate the yeast without killing it. Too hot or too cold, and the yeast won’t work effectively.
  • Kneading the Dough: Knead the dough thoroughly for at least 4 minutes to develop gluten, which gives the flatbread its structure and chewiness. If the dough is sticky, add a little more flour, but be cautious not to add too much.
  • Resting the Dough: Allow the dough balls to rest covered for about 15 minutes before rolling. This resting period helps the gluten relax, making the dough easier to roll out.
  • Adding Herbs: Incorporate herbs like dried basil and oregano – or whatever you like – into the dough for additional flavor.
  • Storage: Once cooled, store the flatbreads in zip-top bags and keep them at room temperature for 2 days; keep refrigerated for up to 5 days or freeze for 3 months.

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 712mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




114 Comments

  1. andrea says:

    Recipe looks great I will try it… can you make the dough the day before and refrigerate until needed?

    1. Katerina says:

      Hi!
      Yes, you can.

  2. Tanya Stojanovski says:

    5 stars
    Terrific recipe. Thank you for sharing!

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  3. Leah Steury says:

    5 stars
    This flatbread recipe is perfect.
    Full of flavor and easy to make.
    I used these for BLT sandwiches – I definitely recommend!

    1. Katerina Petrovska says:

      Thank you so much! I’m very glad you enjoyed it! 🙂

  4. Kathy Q says:

    5 stars
    Recipe looks great, just what I was looking for. Going to try it later once I get all ingredients. Can I knead with a dough hook in my stand mixer, or does it have to be done by hand?

    1. Katerina says:

      Yes, you can knead it with a stand mixer on a low setting.

    2. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  5. Rachel Linnea says:

    5 stars
    I ended up baking one piece (9”x12”) in a heavy bottom pan that I preheated in a 450° oven. Baked for about 15-18 min (at 450°). It was perfect for BBQ chicken flatbread pizza. The bottom was golden and crispy and then top stayed light and fluffy.

  6. Deidre says:

    4 stars
    I will say up front that the final product was wonderful, and I will definitely be making this again. However… this dough was SO WET! I ended up adding probably another 1 cup of flour (I measured up to 1/2 cup and then just kept dumping more in) and it was still sticky. It was so hard for me to get these into the little balls to prep for rolling. So much flour got used! I don’t know if it was me (maybe it was since no one else seems to have had this problem) but next time I’m going to reduce the amount of water and see if I get along better. But the taste was amazing!

  7. Cristina Arroyo says:

    5 stars
    my gyros turned out amazing because of this recipe they tasted so good!! Mine came out to 10 and a half pieces, each weighing 80grams so I was able to keep them equal.

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

      1. Alex says:

        Can baking powder be used instead of yeast? It’s the only thing I have on hand.

        1. Katerina says:

          I have no idea. I never tried making this recipe without yeast.

  8. Patti Wudi says:

    worse flatbread recipe I have ever made.

  9. Alegria says:

    Just wondering if I should use plain normal yogurt or plain Greek yogurt? Planning on making this tonight!

  10. Kjt says:

    1 tablespoon of salt??? Am I reading this right? This recipe is WAY too salty! I had to throw it out; omg!

    1. Katerina says:

      Did you use regular salt, or did you use kosher salt? I have never had this complaint, so I’d really appreciate your response. Judging by the many positive reviews, this is an excellent recipe, and I make it all the time.