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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Cindy says
Will they open like a pita or be more like a wrap?
Melanie McDonald says
No they don't open like a pita. Well not most of the time anyway. Occasionally the odd one does but it doesn't happen often. You could use them as a wrap but they are a bit thick, not like the thin wraps you buy at the grocery store. They are thick, soft, and fluffy. Hope that helps!
Amalia says
I've made this today after a failed flatbread recipe from another blog. It turned out exactly as it should, so I'll save it and return to it whenever I have a flatbread craving (which will be soon enough). Thank you for the precise and detailed recipe.
Melanie McDonald says
I'm really pleased the recipe worked well for you Amalia, and thank you for taking the time to leave a review. It's much appreciated!
Karen says
Can this recipe be made oil free, or with less oil? Thx~
Melanie McDonald says
You will probably get away with halving it without noticing a huge difference.You can omit it completely but they won't be quite as soft and fluffy and they won't keep well if you have leftovers. Oil acts as a softener and preservative. If you do leave it out you will probably need to add an extra tablespoon or 2 of water to make up for the loss of liquid. Hope that helps.
Karen Moore says
Thanks so much!
Jack says
Excellent recipe, but all of the ads make this site virtually unusable.
Melanie McDonald says
A little over dramatic there I think. How do you think I'm able to bring you these FREE "excellent recipes"? ... Because of the ads. Without them there would be no recipes and no website.
Lindsay says
Yes, I keep coming back to this recipe! I have only made it in a cast iron skillet. I want to try the oven method one of these days. I understand what Gerrard is saying about "doughy" edges compared to thinner middles, but I find that it cooks through and has a good flavor and texture.
Also want to ditto Jennifer! Thank you so much for using weight measurements. It comes out great every time. I've made them twice in just this past week.
Also, I have frozen them and reheated them after cooking and they still taste good.
Gerrard says
I made this twice. First using the fry method, in a cast iron pan. It worked well, although I found the edges to be a tiny bit doughy for my tastes. It was done on the inside though, not doughy, so otherwise it was good.
The second time, I baked it in the oven on a baking sheet at 500 °F (well, 450+ ???, since my oven goes up a bit higher than 450 °F, but has no "500 °F" setting).
It puffed up really well and browned well, but you have to watch it carefully. It takes 2 minutes max before it's time o flip it over, put it back in, and bake it for 1 to 2 more minutes to brown the other side.
But it could easily burn if you don't get it out soon enough.
I liked the baked version more. Both work well, I just think it's a matter of personal preference.
Jennifer says
So amazing! Everyone loved these. I made them in a couple cast iron pans and they turned out really well. I ended up making a triple batch (one at a time) and no regrets. Thank you! Also, thank you so much for using weight measurements for ingredients. It makes a big difference and I trust your recipes.
Melanie McDonald says
Thanks for your review Jennifer. I'm so pleased you enjoyed the recipe!
Michael Miller says
Fantastic Bread. I have made it twice in one week. 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! Thank you..
annette says
omg , made this fo first time a few days ago ,it is so good ,I'm addicted !
Just making second batch now , but have doubled it so can freeze half the dough for later use as this is going to be a regular I know !
Melanie McDonald says
I'm so pleased you're enjoying it Annette! I always double it with the intention of freezing and then we just eat it all 🤣