Flatbread
Whip up these simple, pillowy homemade flatbreads in minutes using just a handful of pantry staples for any meal.
Ingredients
- •2 cups all-purpose flour (250g), plus extra for dusting
- •1 tsp active dry yeast or instant yeast
- •1 tsp sugar
- •3/4 cup warm water (180ml)
- •2 tbsp plain yogurt or olive oil
- •1 tsp salt
- •2 tbsp melted butter or olive oil for brushing
Instructions
- 1
In a large bowl, whisk together the warm water, sugar, and yeast, letting it sit for about 5 minutes until it becomes frothy.
- 2
Add the flour, yogurt or oil, and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- 5
Punch the dough down and divide it into 4 equal portions, shaping each into a smooth ball.
- 6
On a floured surface, roll each ball out into a circle or oval about 1/4-inch thick.
- 7
Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot.
- 8
Cook each flatbread for 1 to 2 minutes until large bubbles form on the surface and the bottom is golden-brown with charred spots.
- 9
Flip and cook for another 1 minute on the other side.
- 10
Remove from the pan and immediately brush with melted butter or olive oil, then repeat with the remaining dough.
💡 Chef tips
- Add minced garlic, fresh herbs, or a pinch of chili flakes to the melted butter for an extra burst of flavor.
- You can store leftover cooked flatbreads in an airtight bag at room temperature for up to 2 days, or freeze them for up to a month.
- If you prefer a completely unleavened version, you can skip the yeast and resting time by using baking powder instead.
✅ How it should turn out
The finished flatbreads should be soft, pliable, and slightly charred with a toasty aroma and a tender, chewy crumb.