Published: · Modified: by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 67 Comments
5 from 45 votes
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A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making.
Let me paint a picture for you here. 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.
In this post:
In this post:
- How to serve
- Ingredients and Equipment
- How to make flatbread
- Success tips
- Variations
- Recipe
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! But if you really don't want to use yeast, check out my quick and easy no yeast flatbreads instead.
This flatbread recipe is kind of like homemade pita bread and a bit like naan bread. If you like both of those you will love it. They are really soft and pliable.
Look at that! And because they are so soft and pliable they are really versatile.
How to serve
Here are some suggestions for how to use them:
- -eat them alone just as they are while freshly cooked - so good!
- -eat them with curry hummus, beet hummus or other dips and maybe some spicy roasted cauliflower and call it dinner.
- top them with whatever you fancy - how about my spreadable vegan feta cheese or vegan cream cheese with piles of peppery arugula and sliced tomato?
- use 2 to make a sandwich instead of regular bread
- fold them or roll them and stuff. Kids love them spread with peanut butter and jelly or peanut butter and banana, then rolled up.
- turn them into mini pizzas: add a schmear of marinara sauce or tomato paste, some vegan cheese, toppings of choice and bake at about 400°F (200 °C) for about 7 - 10 minutes
- brush them with melted vegan butter or vegan garlic butter
- serve them as a side with salads, soup or curry
You name it, this flatbread recipe works with it!
Ingredients and Equipment
To make flatbreads you need just some basic ingredients. They are:
- all purpose flour or bread flour
- yeast
- salt
- sugar
- oil
- and water
You will also need a griddle or skillet.
How to make flatbread
This simple flatbread recipe is made in just a few easy steps.
STEP 1 - Activate your yeast (full details are in the recipe), or if you use instant yeast you can skip this step
Step 2 - Add the flour and salt to a large bowl and mix them together
Step 3 - Add the oil, yeast mixture, remaining water and mix together with a spoon, then get your hands in and bring it all together right there in the bowl.
Step 4 - Leave it alone, put your feet up, and let the yeasties get busy for 1 hour
Step 5- Break into pieces and roll out into rough circles or ovals
Step 6 - Then throw each one on a hot griddle or in a large skillet for a couple of minutes each side. They start off flat...
... but bubbles start to form very quickly
Some puff up massively like balloons but once they come off the griddle they deflate and become flat again.
and then onto the good part: Your first bite of warm, fresh off the griddle, soft, yeasty flatbread ... and yes that's me stealing one .....
Success tips
- Make absolutely sure that your yeast is fresh and active
- Be sure to use all purpose flour or bread flour. All purpose gives slightly softer results. If you are in the UK use strong flour.
- Make sure your griddle or skillet is nice and hot for ultimate puff and fluff
- Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than was intended.
Variations
These flatbreads are great plain, but can be switched up with many different flavour variations.
- 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
One more very special thing you can do with this recipe, is turn it into pizza dough. How?
Well, just make it exactly as described until it has been left covered in the bowl for one hour. Then, instead of shaping into flatbreads, shape into a big pizza or a couple smaller ones, and while the dough is still raw, top with pizza sauce, vegan cheese and whatever else floats your boat, then bake in a really hot oven (about 450 °F (225 °C) on a pizza stone if you have one, but on a regular baking tray if you don't, until cooked through and crispy.
Perfect fluffy pizza here we come!
Recipe
Easy Flatbread Recipe
Author: Melanie McDonald5 from 45 votes
A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making.
PRINT PIN
PREP: 15 minutes minutes
COOK TIME: 18 minutes minutes
Dough resting time 1 hour hour
Total 1 hour hour 33 minutes minutes
Serves 6 flatbreads
Ingredients
- 1½ teaspoons active dry yeast , or instant/quick action yeast
- approx 1 cup & 1 tablespoon (255 mls) warm water (not hot!) , divided (Somewhere 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 salt
- 3 tablespoons (45 mls) olive oil , or any other 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 it 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). Keep stirring as you add it, then start using your hands to bring it all together. The dough will stick to your hands at first but keep kneading it around in the bowl until it comes together in a ball. If you prefer you can use a stand mixer but it's so quick and easy by hand that I never bother. If the dough feels too sticky, add a little more flour. It should only take 2 to 3 minutes of relaxed kneading to get a smoothish ball of 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 your work surface and tip the dough out onto it. Punch the air out of it, then form into an even round ball. Using a sharp knife, cut into 6 evenly sized pieces. Roll each one into a ball then use a rolling pin, roll each ball into a disc or oval shape about 3-4 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 the underside is 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 keep extra soft, or place on a cooling rack. Continue until they are all cooked.
NOTES
Allow flatbreads to cool completely before storing in a plastic bag or air tight container. They will stay soft for 3 to 4 days.
If you want to reheat them, pop them in a warm oven (at about 300°F (150 ° C) for 3 - 4 minutes or warm through on a hot griddle or in a skillet for a minute or two each side.
MAKE AHEAD TIP
Once the dough has rested and risen in the bowl for 1 hour, you can place it covered in the fridge for up to 2 days. Once you are ready to cook the flatbreads, remove from the fridge and leave for about 30 minutes to take the chill off the dough, then continue with the recipe from step 4.
FREEZING
Once the dough has rested and risen in the bowl for 1 hour, it can be frozen in an airtight container or plastic bag for up to 3 months. When you want to use it, thaw overnight in the fridge. Then before making the flatbreads, let the dough sit at room temperature for about 30 minutes before continuing with the recipe from step 4.
Cooked Flatbreads can also be frozen for up to 3 months.
NUTRITION
Serving: 1flatbread | Calories: 256kcal | Carbohydrates: 41g | Protein: 6g | Saturated Fat: 7g | Sodium: 396mg | Fiber: 2g | Sugar: 1.5g | Calcium: 10mg | Iron: 2.5mg
Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
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Reader Interactions
Comments
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.
Reply
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.
Reply
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.Reply
Melanie McDonald says
Thanks for your review Jennifer. I'm so pleased you enjoyed the recipe!
Reply
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..Reply
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 !Reply
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 🤣
Reply
Lilian Dickey says
I make these often, they always turn out great, my grandkids love making them with me. More importantly, they love eating themReply
Summer A says
Made these flat breads this evening and they were absolutely delicious!! My husband and I ate them with hummus and tomorrow will eat as gyros. Thank you for the tasty recipe!!Reply
Liam Laubach says
good as fuuuuu-
made for family several times and its a huge hit, best flat bread recipe hands down. incredible w spices brushed on top.
i honestly dont even roll it out like i j flatten them w my hands or a spatula and they turn out the same.Reply
Kendra says
I love this flatbread recipe so much, I usually make a double batch and it always turns out perfect. Very tasty and soft.Reply
I Adrianna says
Very delicious! I will be making those again to go with curry or falafelReply
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