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.
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 you can use this flatbread with:
I’ve also shared this Soft Flatbread Recipe over on Food Fanatic.
- 1 cup Very Warm Water
- 2-2 1/2 cups All-Purpose Flour
- 1 teaspoon Instant Yeast
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 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.
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Amount 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.