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Homemade Flatbreads

Make a double batch of these soft, delicious flatbreads and stash them in the freezer. That way, you’ll always have tasty, homemade flatbreads ready whenever you need them!
Print Recipe
Tall stack of golden-brown homemade flatbreads with charred spots, resting on a wooden board.
Prep Time:15 minutes
Cook Time:40 minutes
Rising time:1 hour
Total Time:1 hour 55 minutes

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.
Servings: 16 flatbreads