A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making. Made on the stovetop or outside on the grill!
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"Fantastic Bread. My son who lived in The Middle East, could not get his favourite pita, so I made him a batch of these flatbreads. He loved them and asked if I would make more. Great recipe!" - Michael ⭐️⭐️⭐️⭐️⭐️ More reviews →
Let me paint a picture for you...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.
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! If you really don't want to use yeast though check out my quick and easy no yeast flatbreads instead.
Mel x
Let's Make Fluffy Flatbreads!
Can't wait to make this simple flatbread recipe? Gather your flour, yeast, salt, sugar, oil, and water and let's go! See the recipe card for the full and detailed version, or check out my recipe video to watch me make it.
1 - Activate the yeast (full details are in the recipe). Skip this step if you are using instant/quick action yeast.
2 - Add all of the ingredients along with the yeast together in a bowl and knead for a few minutes to form a dough. This recipe doesn't involve the amount of kneading a loaf of bread does. Let it rest for an hour while you put your feet up.
3 - Cut into pieces and roll out into rough circles or ovals
4 - Throw each one on a hot griddle or in a large skillet for a couple of minutes each side.
Bubbles start to form very quickly.
Some bubble gently and others puff up like balloons but once they come off the griddle they deflate and become flat again. And then it's on to the good part: Your first bite of warm, fresh off the griddle, soft, yeasty flatbread ... and yes that's me stealing one .....
I cook these outside on the grill all summer too. I've included directions in the recipe card!
You can use all purpose flour or bread flour to make this recipe. All purpose flour makes softer, less chewy flatbreads than bread flour. Both are great though! Note that if you are in the UK you need to use strong flour.
Serving Suggestions
You name it, these flatbreads work with it! Some ideas:
- Eat them with curry hummus, beet hummus along with some spicy roasted cauliflower and call it dinner.
- Top with vegan feta cheese or vegan cream cheese, piles of peppery arugula, sliced tomato, and a drizzle of balsamic vinegar.
- Turn them into mini pizzas: Spread with marinara sauce or tomato paste, some vegan cheese, toppings of choice and bake at about 400°F (200 °C) for 7 to 10 minutes.
- Brush them with melted vegan butter or vegan garlic butter and serve with curry.
- Serve with salads and soups.
Variations
This is a really versatile recipe. You can switch it up with all sorts of flavorings:
- 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.
Recipe
Easy Flatbread Recipe
Author:WATCH HOW TO MAKE IT
Ingredients
- 1½ teaspoons active dry yeast , or instant/quick action yeast
- approx 1 cup & 1 tablespoon (255 mls) warm water (not hot!) , divided (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 grams) all purpose flour or bread flour , (strong flour in the UK)
- 1 teaspoon fine sea salt
- 3 tablespoons (45 mls) olive oil , or any other neutral 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 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).
- Use your hands to bring it all together and knead gently for 2 to 3 minutes to form a smooth slightly tacky 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 a clean work surface and tip the dough out onto it. Form into a round ball. Using a sharp knife, cut into 6 even pieces. Roll each one into a rough ball then use a rolling pin, roll each ball into a disc or oval shape about 3 to 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 it's 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 trap the steam and keep them really soft.
- Continue until they are all cooked.
TO GRILL/BBQ
- Follow the recipe until step 5 so you have your dough ready and rolled out into circles/ovals.
- Place the flatbreads straight onto the cooking plates of a very hot preheated to high gas grill. If it has a lid close it for 3 minutes. Then open and check the bottoms. Turn the flatbreads over when there are some nice grill lines. If no lid cook until puffy with grill lines then turn. Cook for a further 2 minutes or until there are grill lines, then remove and wrap in a clean dish towel to trap the steam and keep them nice and soft until serving.
NOTES
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Lilian Dickey says
I make these often, they always turn out great, my grandkids love making them with me. More importantly, they love eating them
Summer A says
Made these flat breads this evening and they were absolutely delicious!! My husband and I ate them with hummus and tomorrow will eat as gyros. Thank you for the tasty recipe!!
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 omit it completely. 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!
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.
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!
Simon says
Just tried these flatbreads to test a new griddle. We've run out of white flour, but I had some atta flour and they were excellent. Soft, with a lovely fluffy texture inside. My 20-year-old son, not always easy to please, rated them "ten out of ten". Thank you!
A Virtual Vegan says
Glad you both enjoyed them! It's good to know they worked ok with atta flour. Thanks Simon!