Homemade Soft Flatbread
These pillowy, golden-brown flatbreads are incredibly simple to make and perfect for scooping up dips or wrapping your favorite sandwich fillings.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1/2 cup plain Greek yogurt (120g)
- •2 tablespoons olive oil
- •2-3 tablespoons warm water (as needed)
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 2
Add the Greek yogurt and olive oil to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
- 3
Gradually add the warm water one tablespoon at a time, kneading by hand until the dough is smooth, soft, and no longer sticky.
- 4
Cover the dough with a clean kitchen towel and let it rest at room temperature for 10 minutes.
- 5
Divide the dough into 4 equal portions and roll each piece out on a lightly floured surface into a circle about 1/8-inch thick.
- 6
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until hot.
- 7
Place one flatbread into the dry skillet and cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown.
- 8
Flip and cook for another 1-2 minutes on the other side, then remove and repeat with the remaining dough.
💡 Chef tips
- For extra flavor, brush the hot flatbreads with melted garlic butter or sprinkle with fresh chopped parsley immediately after cooking.
- You can store leftover flatbreads in an airtight container at room temperature for up to 2 days; reheat them briefly in a warm skillet to restore their softness.
- If the dough feels too dry while kneading, add an extra teaspoon of water; if it is too sticky, add a dusting of flour.
✅ How it should turn out
The finished flatbread should be soft and pliable with beautiful charred golden spots, offering a slightly tangy flavor and a tender, chewy crumb.