A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making.
Let me paint a picture for you here. You are making an Easy Flatbread Recipe that starts with a bowl of soft, puffy, yeasty dough, and ends with warm, soft, fluffy flatbreads straight off the griddle or skillet and stuffed straight into your mouth.
Because not eating them while they are all puffy and warm is quite frankly pretty impossible. I tried and I lost. Welcome to carb heaven.
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If yeasty recipes scare you, please be brave, trust me, like you have done with my No Knead Focaccia Bread, and give this one a try. It's really super easy. As long as you follow my instructions step by step you will be making flatbreads like a boss in no time at all! But if you really don't want to use yeast, check out my quick and easy no yeast flatbreads instead.
This flatbread recipe is kind of like homemade pita bread and a bit like naan bread. If you like both of those you will love it. They are really soft and pliable.
Look at that! And because they are so soft and pliable they are really versatile.
How to serve
Here are some suggestions for how to use them:
- -eat them alone just as they are while freshly cooked - so good!
- -eat them with curry hummus, beet hummus or other dips
- top them with whatever you fancy - how about my spreadable vegan feta cheese or vegan cream cheese with piles of peppery arugula and sliced tomato?
- use 2 to make a sandwich instead of regular bread
- fold them or roll them and stuff. Kids love them spread with peanut butter and jelly or peanut butter and banana, then rolled up.
- turn them into mini pizzas: add a schmear of marinara sauce or tomato paste, some vegan cheese, toppings of choice and bake at about 400°F (200 °C) for about 7 - 10 minutes
- brush them with melted vegan butter or vegan garlic butter
- serve them as a side with salads, soup or curry
You name it, this flatbread recipe works with it!
Ingredients and Equipment
For detailed measurements and instructions, see the printable recipe card.
To make flatbreads you need just some basic ingredients. They are:
- all purpose flour or bread flour
- yeast
- salt
- sugar
- oil
- and water
You will also need a griddle or skillet.
How to make flatbread
This simple flatbread recipe is made in just a few easy steps.
STEP 1 - Activate your yeast (full details are in the recipe), or if you use instant yeast you can skip this step
Step 2 - Add the flour and salt to a large bowl and mix them together
Step 3 - Add the oil, yeast mixture, remaining water and mix together with a spoon, then get your hands in and bring it all together right there in the bowl.
Step 4 - Leave it alone, put your feet up, and let the yeasties get busy for 1 hour
Step 5 - Break into pieces and roll out into rough circles or ovals
Step 6 - Then throw each one on a hot griddle or in a large skillet for a couple of minutes each side. They start off flat...
... but bubbles start to form very quickly
Some puff up massively like balloons but once they come off the griddle they deflate and become flat again.
and then onto the good part: Your first bite of warm, fresh off the griddle, soft, yeasty flatbread ... and yes that's me stealing one .....
Success tips
- Make absolutely sure that your yeast is fresh and active
- Be sure to use all purpose flour or bread flour. All purpose gives slightly softer results. If you are in the UK use strong flour.
- Make sure your griddle or skillet is nice and hot for ultimate puff and fluff
- Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than was intended.
Possible variations
These flatbreads are great plain, but can be switched up with many different flavour variations.
- Garlic and Herb - Add 2 minced cloves of garlic and 1 tablespoon of dried mixed herbs to the dough
- Cumin - Toast 1½ teaspoons of cumin seeds in a hot pan for a minute or two to release the flavours, let cool then add them to the dough
- Red Pepper Flakes - Add 1 teaspoon (or more) of spicy red pepper flakes to the dough
- Cilantro - Add a handful of chopped cilantro leaves to the dough
- Rosemary - Add 2 teaspoons chopped fresh rosemary to the dough
- Cinnamon Sugar - Make the flatbreads as they are, and while warm brush with melted vegan butter and sprinkle with cinnamon sugar
One more very special thing you can do with this recipe, is turn it into pizza dough. How?
Well, just make it exactly as described until it has been left covered in the bowl for one hour. Then, instead of shaping into flatbreads, shape into a big pizza or a couple smaller ones, and while the dough is still raw, top with pizza sauce, vegan cheese and whatever else floats your boat, then bake in a really hot oven (about 450 °F (225 °C) on a pizza stone if you have one, but on a regular baking tray if you don't, until cooked through and crispy.
Perfect fluffy pizza here we come!
Hungry for more?
For more great bread recipes, check out these very popular reader favourites:
- No Knead Cinnamon Pull Apart Bread
- Easy No Knead Focaccia
- Easy Whole Wheat Bread
- Homemade Pita Bread
- No Knead Sourdough Bread
📖 Recipe
Easy Flatbread Recipe
Author:Ingredients
- 1½ teaspoons active dry yeast , or instant/quick action yeast
- approx 1 cup & 1 tablespoon / 255 mls warm water (not hot!) , divided (Somewhere between 95°F and 115°F is fine). You might not need all of it.
- 2 teaspoons sugar , white sugar or cane sugar
- 2½ cups / 310 g all purpose flour or bread flour , (strong flour in the UK)
- 1 teaspoon fine salt
- 3 tablespoons / 45 mls olive oil , or any other liquid oil like vegetable, avocado, sunflower etc
INSTRUCTIONS
- If you are using active dry yeast you first need to activate it. (If you are using instant or quick action yeast skip to the next step). In a small jug or bowl, add the active dry yeast, the sugar and about 120 mls / ½ cup of the warm water. The water should be somewhere between 95°F and 115°F. If you drop some on the inside of your wrist it should feel warm but not hot. Stir it together and leave for 5 or 6 minutes. It will take about 2 to 3 minutes for the yeast to become thoroughly dissolved and 2 or 3 more for it to begin to show signs of life and start bubbling. Once that has happened you are set to continue.
- Add the flour and salt to a large mixing bowl. If you are using instant or quick action yeast add the sugar. Mix together. Next add the yeast mixture or instant/quick acting yeast and the oil. Stir it all together with a spoon then add just enough of the remaining water to form a slightly sticky dough (you might not need all of the water and you may need a tiny bit more). Keep stirring as you add it, then start using your hands to bring it all together. The dough will stick to your hands at first but keep kneading it around in the bowl until it comes together in a ball. If you prefer you can use a stand mixer but it's so quick and easy by hand that I never bother. If the dough feels too sticky, add a little more flour. It should only take 2 to 3 minutes of relaxed kneading to get a smoothish ball of dough. It doesn't need kneading as thoroughly as a loaf of bread might.
- Scrape the ball of dough loose from the bowl with your fingers and lift it out for a second, then with your other hand, pour a drop of oil into the bottom of the bowl. Put the dough back in and turn it all around so all sides have a layer of oil. Run a clean dish towel under warm water and wring it out, then place it over the top of the bowl. Leave on your kitchen counter for 1 hour.
- After 1 hour, lightly flour your work surface and tip the dough out onto it. Punch the air out of it, then form into an even round ball. Using a sharp knife, cut into 6 evenly sized pieces. Roll each one into a ball then use a rolling pin, roll each ball into a disc or oval shape about 3-4 mm thick.
- Heat a griddle, skillet or frying pan over a medium high heat for a few minutes until very hot. No oil is necessary. Gently and carefully place each flatbread on the hot surface (you can do more than one at a time if you have space). Stay close by as it all happens pretty fast. Watch as bubbles start appearing and it puffs up. After 2 to 3 minutes, use a spatula to gently peek underneath Once the underside is golden in places (or slightly charred if you prefer - just cook for slightly longer) flip it over and cook for another 2 to 3 minutes on the other side. Wrap the cooked flatbreads in a clean dish towel to keep extra soft, or place on a cooling rack. Continue until they are all cooked.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Liam Laubach says
good as fuuuuu-
made for family several times and its a huge hit, best flat bread recipe hands down. incredible w spices brushed on top.
i honestly dont even roll it out like i j flatten them w my hands or a spatula and they turn out the same.
Kendra says
I love this flatbread recipe so much, I usually make a double batch and it always turns out perfect. Very tasty and soft.
I Adrianna says
Very delicious! I will be making those again to go with curry or falafel
Mariane Sfeir says
Beautiful, delicious, simple and easy recipe! Must try!
Shanda Berry says
Hi! What a great sounding recipe for a staple side! There are definitely days where I've forgotten to plan for flatbread for my Indian or middle eastern cravings and this will help beat the time crunch, thank you!
I was wondering if you would share details about your griddle? I've been looking for a griddle I can use on my gas stove since we're not fancy enough to have a built in plate! Thanks in advance.
A Virtual Vegan says
I've got a new yeast-free flatbread recipe coming in the next 2 weeks too so you might want to look out for it. It is really super quick. Done from start to finish in under 15 minutes!
As for the griddle, mine is old and I can't find the exact one, but this is the same kind of thing and a really great price. It's reversible with the grill one side, griddle the other and it's suitable for all cooking surfaces. I just sit mine over the gas burners and use it all the time, on the stovetop, in the oven and outside on the grill too. https://www.amazon.com/gp/product/B07GP87S39/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=avirveg05-20&creative=9325&linkCode=as2&creativeASIN=B07GP87S39&linkId=96c1d51ada426f06eb3ff1ef7209a4af
Nissi says
I'm planning to make this but I don't have white or cane sugar on me. Is it okay to use brown sugar? Thanks.
A Virtual Vegan says
To be honest with you, if you're using quick/instant yeast you can probably omit it completely. I'm 99.9% it will be fine. I don't think I've added the sugar the last few times I"ve made them. If you're using active yeast then you will need some but brown will do the job. It's such a small amount that you're not going to taste it. If you have some maple syrup or agave that will work too. Same amount.
Hope that helps!
sabina says
I so enjoy Mel’s sense or organisation, recipes are easy to follow, clear, concise wording, and you know how long it’s going to take till you get to dig into something delicious...love this quick bread, l skip the one hour rise/rest period when using fast rising yeast and it turns out pretty much the same way as when I tried it the first time, incl. 1 hour rest period for dough...check that you have enough veg butter!
Rob says
Hi Mel. These look fantastic and I can’t wait to give them a blast. However my wife is gluten intolerant so are you aware of an alternative flour that could work at all
Thank you
Rob
A Virtual Vegan says
Thank you! Unfortunately, this recipe has only been tested with wheat flour and it would need major alterations to work with any other flour. The good news though, is I am currently experimenting with a gluten-free diet myself. I just added gluten-free flatbreads to my editorial calendar for the end of September so watch this space. I'll start testing recipes!
JA says
Hello! Rated 5 stars, because I always lose my recipes, and those used yogurt or cream and I am trying to use a very minimalist recipe with basic ingredients. This hit the nail on the head. Going to prepare some to accompany a salted fish stew I made, instead of the typical rice. Thank you for your awesome recipe!
Abby says
This is the absolute BEST flatbread I've ever tried! Even my non-vegan family loved this so, so much. Olive oil + spices spread on top makes this even better. 10 out of 5 stars definitely making this again and again!
A Virtual Vegan says
Thank you Abby. I'm really pleased you and your family are enjoying it!
Jo says
Can this recipe be done in the bread machine? And can it be doubled?
A Virtual Vegan says
It can easily be doubled. As for the bread machine, it's not something I've ever tried because I don't have one, but I guess you could use the dough cycle. Whether you'd be able to double it in the bread machine though depends on the capacity of your machine and whether it will all fit once it's almost doubled in size. I would imagine it would be touch and go. It's so easy to make by hand though that there really isn't any need for the bread machine. The dough only needs kneading for about 3 minutes. Hope that helps!
Gina Jankovich says
My family really likes these flatbreads, and it also made a delicious pizza crust.
Melissa L Sharp says
Can you use pizza crust yeast and if so, is it considered active yeast?
A Virtual Vegan says
It does work as pizza dough and yes active yeast, or you can use quick/fast action yeast. Directions are included for both.
A Virtual Vegan says
I'm sorry Melissa, I just realized I misread your question. I was answering hundreds and rushing through.
I'll try again!
Pizza yeast isn't a variety I've ever used or seen here. From looking online it seems that it's probably fast action yeast with dough relaxers added, which enable you to cook the pizza dough immediately after mixing and a short knead. That's terrible for flavour and gluten development so I wouldn't imagine it gives great results.
I think if I were trying it I would mix the dough, knead it then leave it to proof regardless of what it says. it's important for flavour and texture for there to be some time to proof. Maybe not for the full hour. I'd try 45 minutes. Then shape and cook as per my instructions. Hopefully they should work out ok!
Valerie says
I forgot to rate it! If I could rate it higher , I would. I rate it 5+++.
Valerie says
I just finished making this bread and it is DELICIOUS and so so so EASY TO MAKE! I bake breads, but I have never tried Flatbread/Pita Bread. I made it because I had made a Greek Salad and wanted Flatbread/ Pita Bread to go along with it and I came across your recipe and I am so glad that I did! This will be my “go to” recipe! No more searching! Thank you for a wonderful recipe!
A Virtual Vegan says
I'm really pleased you enjoyed the flatbreads Valerie! And thank you for adding on your rating - It's much appreciated!