Homemade Flatbread Recipe (Soft, Freezer-Friendly, and Made from Scratch)
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We used to buy flatbreads at the grocery store, but the ingredient list was not exactly what I wanted to feed my family. Luckily, it turns out that making homemade flatbreads is surprisingly easy—and even with three small kids, a job, and this blog, I’ve found a way to fit it in.
When I get about two hours of spare time, I make a double batch of this recipe and freeze the extras. I keep them in two large freezer bags, and whenever I need flatbreads (like with my Chicken Tikka Masala), I take out a few the day before, thaw them in the fridge, and reheat them in foil in the oven. They taste like they were just made.
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So you always have soft, homemade flatbreads ready to go!
What you’ll love about this recipe:
Which Ingredients do I use (and Why)
There are so many flatbread recipes out there—some use yeast, some don’t, some are baked, others are cooked in a skillet. This one’s my favorite because the ingredients strike a perfect balance: soft, flavorful, and easy to work with. Here’s why I choose each one:
All-Purpose Flour (and Bread Flour)
I mostly use all-purpose flour because it’s what I always have on hand, and it works beautifully in this recipe. I do add a bit of bread flour when I have it—it gives the dough just a bit more chew and structure. If you don’t have bread flour, no worries—just use all-purpose flour for the full amount.
Olive Oil
I love using olive oil here because it adds richness and keeps the dough soft. It also helps create that golden finish when cooking the flatbreads. If you’re out of olive oil, use another neutral-tasting oil or melted butter.
Honey
I use locally sourced, raw honey in this recipe—not just for flavor, but because it helps feed the yeast and kickstart the rising process. Some sources say raw honey can interfere with yeast, but I’ve never had any issues. It adds a subtle depth without making the flatbreads sweet.
Thick Yogurt
Yogurt is the secret ingredient that makes these flatbreads soft and slightly tangy. I use thick, Greek-style yogurt, but regular plain yogurt will work too. It also means you don’t need to use any milk or eggs in this dough—great if you’re running low.
Tip: Make your own thick yogurt! Check this yogurt recipe when you have an InstantPot, or this one if you only have a Dutch oven to make yogurt.
Salt & Baking Powder
Salt is essential for flavor, and baking powder gives a little extra puff to the dough when it hits the hot pan. It’s not strictly necessary (since we’re already using yeast), but I find it gives a fluffier, more forgiving result, especially helpful if your yeast is a bit old.
Lukewarm Water
You don’t need much water—just enough to bring the dough together. Make sure it’s warm, not hot, so it helps the yeast activate without killing it.
Step-by-Step Instructions
Activate the yeast: In a small bowl, stir the honey into the warm water. Add the yeast and let it sit for 5–10 minutes, until foamy.
Mix the dough: In a large bowl, combine the flours, salt, and baking powder. Pour in the yeast mixture, yogurt, and olive oil. Stir until a rough dough forms.
Knead: Knead the dough for 5–8 minutes (by hand or using a stand mixer with a dough hook) until smooth and elastic. Make a big ball of dough.
Divide and rise: Divide the dough into 16 equal balls (about 90 grams each).
Place them on a tray, plate, or wooden board, cover with a clean towel, and let rise for about 1 hour, or until doubled in size.
Roll out: On a floured surface, roll out each ball into a flat round or oval shape, about 5–6 inches wide.
Cook: Heat a dry skillet or frying pan over medium-high heat (do not use oil). Cook each flatbread for 1–2 minutes per side, until puffed and golden brown.
Keep soft: Stack cooked flatbreads under a damp towel to keep them warm and soft.
Notes:
- Do not oil the pan—dry heat gives the best puff and browning.
- To freeze: Let cool completely, then layer with parchment paper and store in freezer bags.
- To reheat: Thaw overnight in the fridge and warm in foil in a 160°C (325°F) oven.
How to Use These Flatbreads
These pair beautifully with:
- Chicken Tikka Masala
- Mexican Wraps
- Grilled veggies and hummus
- Flatbread pizzas or pan-fried breakfast wraps
Equipment You’ll Need
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Final Thoughts
This is one of those recipes that makes you feel like a real home cook. You’re turning simple ingredients into something truly delicious—and saving money while you’re at it. If you’re ready to ditch the packaged flatbreads, this is the recipe to try.
Homemade Flatbreads
Equipment
- 1 Set of measurement cups/spoons optional, or use a kitchen scale
- 1 Stand mixer optional
- 1 Small bowl
- 1 Dough scraper
- 1 Skillet I recommend a good old cast iron skillet!
- 1 Kitchen towel damp
- 1 Plate
Ingredients
- 6 cups (750 g) all-purpose flour 1 cup extra if not using bread flour
- 1 cup (125 g) bread flour optional, otherwise use 1 cup extra all-purpose flour
- ½ cup (100 ml) olive oil 100 ml
- 2 tbsp (30 ml) honey
- 4 tsp (14 g) dry yeast 14 grams
- about 1 cup (240 ml) lukewarm water (use about 0.8 cup/200 ml, check your dough if you need more)
- 2 tsp (8 g) baking powder
- 2 tsp (10-12 g) salt
- 1 cup (240 g) thick yogurt i.e. Greek-style yogurt
Instructions
- In a small bowl, stir 2 tablespoons of honey into 0.8 cup of lukewarm water. Add 4 teaspoons of dry yeast and let it sit for 5–10 minutes, until foamy.
- In a large bowl, combine 9 cups of flour, 2 teaspoons of baking powder, and 2 teaspoons of salt. Add the yeast mixture, 1 cup of thick yogurt, and ½ cup of olive oil. Stir until a dough forms.
- Knead the dough for about 5–8 minutes until smooth and elastic. If the dough feels too dry, gradually add the remaining lukewarm water until it comes together. You're aiming for a soft, pliable dough—not sticky, but definitely not dry either. Optional: Use a stand mixer.
- Divide the dough into 16 equal balls. Cover with a teatowel and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat a dry skillet or frying pan over medium-high heat.
- Roll out each dough ball into a flat circle.
- Cook each flatbread for 1–2 minutes per side, until puffed and golden brown.
- Stack the cooked flatbreads under a damp kitchen towel to keep them soft and warm.
Notes
- Do not oil the pan; the flatbreads cook best on a dry surface.
- These flatbreads can be frozen; just put them in a freezer bag. Whenever you want to eat them, remove them from the freezer one day before, thaw them in the fridge, and reheat them in the oven, wrapped in foil.
