This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!
I have been looking for a fantastic homemade soft flatbread recipe for ages.
I’ve had trouble finding one I love because I’m being really picky about it. I didn’t want a tortilla or pita bread or flatbread that is too thick or too thin.
And it had to be easy to make and taste great.
That shouldn’t be too much to ask for from a simple flatbread recipe.
Evidently it is though, because every recipe I’ve tried has fallen short one way or another.
So I always end up making this pita bread or these tortillas when I want flatbread for a meal, or just going out and buying some instead (which, sadly, I’m always disappointed with).
I was starting to think that my expectations were way too high and the perfect soft flatbread recipe just wasn’t going to happen for me.
And then I tried this recipe and decided that this was it.
This bread is soft and fluffy and easy to wrap around whatever toppings or sandwich fillings you like, it was easy to make, and everyone loved it.
We have a winner!
The dough mixes up very easily, you let it rise for about an hour, divide it into pieces and let them rest for 10 minutes.
Then roll them out and dry fry them on an electric griddle or a non-stick frying pan.
The trick to making sure they’re not too thick is to roll the circles out thinner then you think they should be because they puff up a fair bit when you cook them.
No more being disappointed in mediocre flatbread – yay!
How to make Soft Flatbread:
- Use an oiled or well floured rolling pin to roll out your flatbread.
- Make sure to roll it really thin as it will puff up a fair bit when it cooks.
- This flatbread will stay soft for days kept in an airtight plastic bag at room temperature.
- Freeze this flatbread in an airtight container or a ziplock bag after it cools completely for up to 3 months.
Here are some great recipes to use this flatbread with:
- Meatball Souvlaki
- Buffalo Chicken Pizza
- Instant Pot Greek Pork Wraps
- Instant Pot Butter Chicken
- Slow Cooker Hoisin Chicken Lettuce Wraps
Soft Flatbread Recipe
This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!
Ingredients
- 1 cup Very Warm Water
- 2-2 1/2 cups All-Purpose Flour
- 1 teaspoon Instant Yeast
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
Instructions
- In the bowl of a stand mixer with the dough hook attached, mix together the water, 2 cups of flour, yeast, olive oil and salt.
- If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl.
- Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.
- Place the dough in an oiled bowl and cover tightly with plastic wrap.
- Let the dough rise until doubled, about one hour.
- Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes.
- Roll out the pieces of dough into 6-8 inch circles, as evenly as possible.
- Dry fry them on a hot skillet or electric griddle for 2-3 minutes per side, or until they are puffed a bit with some browned spots. If they are taking longer to cook, increase your heat so that they don’t dry out.
- Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft.
- Store in a plastic bag after they have cooled.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 291mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared this Soft Flatbread Recipe over on Food Fanatic.
R.
Tuesday 17th of December 2024
Hello. I really liked these, but I just wasn’t too sure on the instructions as a beginner. In the instructions it reads as: mix everything together. Add more flour until it clears the bowl. Then knead for 5 minutes. No one needs any negativity so I reiterate, this tasted really good, and I thank the writer. It’s just that this recipe was not super clear for someone who’s never done this before. I had to guess what very warm water was, because I know that just over very warm can kill the yeast. It did mostly clear the bowl after I added close to 3 cups of flour. It said knead it for 5 minutes but as a reader I needed some assurance, I didn’t know why it was for exactly 5 minutes, you know? So I did it for 5 minutes… but then I think, well, uh, is this actually ready because the surface is not real smooth, I’m not seeing a window pane, (This is all based on previous beginner knowledge) and other than 5 minutes of kneading I just didn’t know what to look for to be sure it was ready. Because I could have my mixer on a different speed than yours, too. I was on my own and didn’t know what I was looking for in consistency. Sorry if I’m wrong here, I just hope maybe you can make your instructions more clear. Thank you for creating this recipe.
Stacey
Monday 6th of January 2025
I'm glad you liked the recipe, sorry that you found a few things unclear. Water temperature for bread making should be about 100F. I never measure with a thermometer, it should be like very warm water for washing your hands, comfortable to hold your hand in it, but not hot. For kneading, it's really tough to over-knead bread dough in a home machine, so if you're unsure if it's kneaded enough, add a few more minutes. The dough should be smooth, and testing with the window pane test is a good way to know for sure. If the window pane test isn't positive, knead for a few more minutes. It sounds like you had good results even being unsure of a few things, so that's great! Glad you liked the recipe in the end.
Debbie
Sunday 28th of July 2024
Have you ever tried adding some garlic?!
Stacey
Monday 29th of July 2024
I have not, but now I want to! That would probably be delicious! I think they'd be great made as written and brushed with garlic butter when they're warm too.
Colleen
Wednesday 3rd of April 2024
Hi there, I have never made flat bread before.. Is it better to use 00 flour? And when you have let it rest , do you take it out of the bowl and press the air out of it, or knead it a little before dividing into the 6 pieces to let rest again? Or do you try to leave the first rise in the dough and just divide it?
Stacey
Thursday 4th of April 2024
I always use all purpose flour, but I'm sure 00 flour would be fine. I just dump the dough out of the bowl and divide it into pieces to let it rest. It deflates, so I don't try to leave as much air in it as possible, but I don't knead it and make sure to get all the bubbles out either.
Dan
Monday 26th of February 2024
Just made this recipe to go with dinner tonight, I used this as the bread for Spiedies instead of Italian bread. It was very good, nice and soft, not too heavy. I really enjoyed it. Thanks for sharing the recipe.
Jennifer Wooten
Saturday 17th of February 2024
Can you bake these instead of frying them?
Stacey
Tuesday 20th of February 2024
I haven't tried baking these so I can't say how they would turn out. Let me know if you try it!