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.
Servings: 10 Flatbreads
Ingredients
- 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
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
