Homemade Soft Flatbread
These pillowy, golden-brown flatbreads are incredibly easy to make and serve as the perfect vessel for dips, wraps, or grilled meats.
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
- •2-4 tablespoons warm water (as needed)
- •2 tablespoons melted butter (for brushing)
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 warm water, one tablespoon at a time, and knead by hand until the dough is smooth and no longer sticky.
- 4
Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes to relax the gluten.
- 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.
- 7
Place one dough circle into the hot pan and cook for 1-2 minutes until bubbles form and the bottom is charred with golden spots.
- 8
Flip the bread and cook for another minute on the other side, then remove from the pan and brush immediately with melted butter.
💡 Chef tips
- For extra flavor, stir a teaspoon of minced garlic or chopped fresh herbs like cilantro or parsley into the dough.
- Keep the cooked flatbreads warm by stacking them on a plate and covering them tightly with a clean kitchen towel.
- You can store leftover dough in the refrigerator for up to 24 hours, or freeze the cooked flatbreads in a sealed bag for up to one month.
✅ How it should turn out
The finished flatbread should be soft, flexible, and slightly chewy, with beautiful golden-brown char marks and a delicious buttery aroma.