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Looking for an Easy Flatbread Recipe? We’ve got you! Soft on the inside, crispy on the edges and so simple to make!
An incredibly easy flatbread recipe using Greek yogurt, oil and a pinch of baking powder to get them to rise without yeast! Cook them with a light brushing of olive oil to make them soft and pliable without making them doughy and for a kick of flavour, add an optional pinch of fresh garlic.
EASY FLAT BREAD RECIPE
You’ll be so surprised at how EASY these flatbreads are to make. Fresh and warm homemade wraps straight out of the pan, much healthier than store bought wraps and with no artificial preservatives. YYYYES! All you need is flour, baking powder, cooking oil, greek yogurt and milk, that’s it.
The protein in the milk mixed with the oil is what gives you a soft, sturdy consistency, making your flatbread perfect for wrapping and dipping. We also add baking powder to give us beautiful pockets of air while cooking.
Flatbreads are extremely versatile and pair perfectly with absolutely anything!
HOW TO MAKE FLATBREAD
Who doesn’t love warm, soft, steaming bread, fresh out of the pan? Filling your kitchen with that unmistakable, sweet, fresh bread smell – is there anything more irresistible? A wholesome bakery aroma drifts throughout your home, drawing you in and getting you ready for a dreamy mouthful of flatbread.
This recipe is so easy. With minimal ingredients, you’ll have a stack of steaming flatbread in no time.
- Start off by mixing the dough. When you’re done it should be sticky to the touch (the stickier the dough, the softer the wraps.)
- Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with about 1 tablespoon extra flour and knead until it forms a smooth, soft and semi-sticky ball. You may want to give up but don’t! Give it a good 2-3 minutes of kneading and it will come together easily.
- Return dough to bowl and lightly spray with cooking oil spray.
- Cover with cling wrap, let it rest for about 30 minutes.
TIPS
- Divide dough into 6 equal parts for larger wraps, or 8 pieces for smaller-sized flatbreads.
- Once they are all rolled into balls, work one piece at a time to prevent flatbreads from drying out (cover the balls with the same plastic wrap).
- Flatten one piece out with the palms of your hands.
- Roll out to about 5mm thick (or about 1/8-inch).
HOW TO COOK FLATBREAD
Lightly grease a nonstick pan with a drizzle of olive oil (about 1/2 teaspoon). Make sure you cook your flatbread on a medium heat. Higher heat will cause crispier wraps, which may crack when you try to bend or roll them.
Use the rolling pin to easily transfer dough into a preheated pan. Cook for about 2-3 minutes on each side, lightly pressing down with a spatula if it puffs up too much. You will see lovely, small, golden brown spots on both sides.
While one piece is cooking, roll the next piece out and repeat steps above, lightly greasing your pan with a drizzle of oil after each bread (if your pan is not nonstick or if it starts to dry out).
Please note: there’s enough oil in the flatbreads to help them cook without additional oil.
HOW TO KEEP FLATBREAD SOFT
Line a plate with a clean tea towel. Stack your cooked flatbread on the towel once cooked and wrap them in the towel while cooking the rest – the moisture from the trapped steam helps to keep them soft and warm.
You will be mesmerised at how easy it is to make your own wraps at home. Store-bought flatbread will be a thing of the past!
HOW TO SERVE FLATBREAD
Brush a small amount of oil onto them when they’re fresh out of the pan, or just leave them as they are. Either way, you’re going to love them! I think I can safely say that this is the only flatbread recipe you’ll ever need.
WHAT TO SERVE WITH FLAT BREAD
Dunk them in White Bean Parmesan Spinach Soup or Beef and Guinness Stew. You can also try wrapping up some shredded Garlic Butter Herbed Roast Chicken and salad! Use them for kebabs, dip them in Hummus, the choices are endless.
MORE BREAD RECIPES
Crusty Artisan Bread
Easy Cheesy Garlic Bread
Easy Soft Dinner Rolls
ORIGINALLY POSTED JANUARY, 2016. POST UPDATED WITH NEW PHOTOS.
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Easy Flatbread Recipe
Ingredients
FLATBREADS
- 3 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder optional
- 3/4 cup plain Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil or olive oil, plus extra for cooking
- 3/4 cup milk divided
Instructions
- Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
- Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
- Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
- Knead dough a few more times until smooth. (You shouldn't need any extra flour at this point to knead, as the oil from the dough will help you).
- Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
- Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
- While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
- Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest -- the steam helps keep them soft.
- To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This flat bread was fantastic. I cut it into eighths and they were still very big. Fantastic. I let the dough rest for almost an hour at room temp in the counter, and yes it was covered. But, I forgot to cover the dough in oil, but it didn’t need it.
These rolled out super easy. I rolled them to 1/8 inch and they puffed up so nicely. My daughter kept raving about them.
I have made this recipe twice now and both times has been brilliant
The second time I made this I split the dough over two days and found the second day was easier to roll and so the flatbreads were bigger and thinner.
I have now transferred this recipe to my main recipe collection meaning as we intend to cook it often.
Thank you
Hi Rav, it’s great that you’ve made the recipe twice and both times it turned out brilliant for you! The idea of splitting the dough over two days for easier rolling and achieving bigger, thinner flatbreads is a fantastic tip. I’m honored that the recipe has found a place in your main collection! Thank you for your kind words, and I’m glad you plan to cook it often.
I made these last night and they were gorgeous! They’re definitely going to be a regular addition to family meals. Everyone asked for seconds and as the recipe produced 8, they weren’t disappointed. I made the mistake of cooking them on a high heat but they were still gorgeous. I’ll cook on medium next time. You’re a Godsend Karina!
Wouldn’t you know it! I was on Swasthi’s website but wheat flour was called for and I don’t have any. Googling ‘easy flatbreads ‘ Lo and behold, I’m directed to my favourite recipe creator, Karina! I’m going to make these tonight with butter chicken masala. I’ll let you know how I get on but I’m already confident because all of your recipes always turn out fab!
Your flatbread recipe was yummy. My husband (who isn’t fond of flatbread loved them. Thank you for a recipe I’ll be making again and again.