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Soft Flatbread Recipe

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!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.

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

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.

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

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!

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

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!

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

How to make Soft Flatbread:

I’ve also shared this Soft Flatbread Recipe over on Food Fanatic.

Yield: 8 servings

Soft Flatbread Recipe

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!

Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes

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

  1. 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.
  2. 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.
  3. Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.
  4. Place the dough in an oiled bowl and cover tightly with plastic wrap.
  5. Let the dough rise until doubled, about one hour.
  6. Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes.
  7. Roll out the pieces of dough into 6-8 inch circles, as evenly as possible.
  8. 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.
  9. Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft.
  10. Store in a plastic bag after they have cooled.

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Nutrition Information:

Yield:

8

Serving Size:

1

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.

    1. Stacey says:

      I have not tried that. My family does enjoy eating it just with butter and honey, so I think it would adapt well to a sweet version, but I haven’t tried adding any flavouring to the dough. I think if I wanted to try it I would replace a few tablespoons of the water with maple syrup, or add 1-2 teaspoons of maple flavoring. But if you’re planning to have toppings on the flatbread, I might be more inclined just to add some maple syrup to the toppings, as I haven’t tried adding flavouring to the bread before! Let me know if you try it!

  1. I tried your flatbread recipe, twice today. First time it was very gooey even though I added a lot of flour. Scrapped that and tried again. It came together better but still slight goodness. I put it in a bowl and hope it’s rising now. My question is mixer speeds. I have a kitchen aid. What speed to mix and what speed to knead ? Help!

    1. Stacey says:

      I don’t have a Kitchen Aid mixer, I have a Bosch, but I only ever use the lowest speed for bread. From what I’ve read, I believe Kitchen Aid’s are the same and you just mix and knead on low speed for bread dough. If the dough is very sticky after kneading and you can’t handle it at all, just add more flour, a couple tablespoons at a time until it is smooth and just slightly tacky. It shouldn’t be overly sticky. The amount of flour can really change depending on a number of factors, such as humidity, with bread dough, so don’t be too concerned if you have to add another 1/2 cup of flour to the dough! If you’re unsure, I have a post on How to Make Bread, that shows step by step photos of how the bread dough should look. It’s details for making white bread, but the dough looks very similar for this flatbread recipe so it should still help if you’re unsure.

    1. Stacey says:

      Oh mine aren’t usually perfectly round! They’ll be weird shapes a lot of the time, but I find if I roll them out, alternating the direction of the rolling pin constantly, and flipping the dough over once or twice, that helps to get them rolled out more evenly. Regardless of the shape though, they still taste great! 🙂

  2. laura says:

    Everybody needs to make this now exactly as written! Just too easy and SO GOOD! My new favorite thing and my family hangs around in the kitchen to get this right out of the pan !!!

  3. Kristin McNally says:

    I’m really excited to try this recipe! Do you know if coconut flour would work instead of the “regular” flour?

    1. Stacey says:

      I have not tried any other kind of flour with this recipe. I think that coconut flour would not work the same as I don’t think it would develop the gluten that wheat flour does, so the texture would be entirely different. Plus it absorbs more liquid than wheat flour does so I think you would need more liquid. I don’t really think that it would work well with this recipe, but that being said, I have not tried it and don’t have any experience with replacing flour with coconut flour.

  4. Ed says:

    I’ve tried your recipe as is and it’s phenomenal. I’ve made them many times. But now with the pandemic, yeast is really hard to come by. I am also a sourdough baker so i always have started on hand. Do you know how much starter i would use in place of the dry yeast? Any experience with that?

    1. Stacey says:

      So glad you like the flatbread! I do not have any experience with sourdough starter, but I did just start some this week because it’s something I’ve always wanted to try, and my yeast supply is getting low too! I have done a lot of reading on this though, and have spent some time delving into the sourdough section of Peter Reinhardt’s book The Bread Baker’s Apprentice this week (I highly recommend it if you enjoy making bread!), so I tried figuring out how to convert this recipe for you. I think to convert it you should use 86g starter, 245g flour, and 184g water with the salt and olive oil staying the same. This is based on a starter that is 50% water and 50% flour, so if yours is fed differently you would have to adjust the math. From what I’ve read, the starter should be 1/6 of the weight of the flour and water in the recipe, so that’s how I converted it. Since the flour is a range in this recipe I went with the middle of that range (2 1/4 cups, or 288g) and I’m basing it on the flour being 4.5oz, or 128g, per cup. I think you would need to let it rise significantly longer too, probably 3-4 hours instead of just 1 hour. Hopefully that helps you! Please let me know if you try it and how it works out, as like I say, I haven’t tried this myself, this is based on what I’ve read, although I am excited to start some sourdough baking myself in the next weeks!

      1. Ed says:

        Awesome. I’ll try this soon. I’ve been SD baking for a long time. I love it. But this recipe is so perfect. That’s why i want an Starter option. Yes. I have peter’s book as well and many others. Addictive. Lol.

    2. Will M. says:

      The substitution is usually 1 Cup of starter per packet of yeast. A packet contains 2 1/4 teaspoons of yeast. So I would use 1/2 to 3/4 cup of starter just to be sure you get the rise you need for the pillows er flat bread.

      1. Stacey says:

        That’s about the same math then. The starter weighs 198g per cup (according to my book at least, I haven’t weighed it myself) so 1/2 cup would be 99g – not identical to the amount from the formula I used, but pretty close. Thanks!

  5. LeAnne says:

    Can you tell me the temperature you set on your electric skillet for the soft flatbread? I’m having a hard time with my results and I know it is because of temperature.

    1. Stacey says:

      My electric griddle doesn’t actually have temperature on it which is why I couldn’t put that in the recipe! It just has a dial of 1-5. I usually have it at medium, so around 3-3.5 and if they’re taking longer than about 2 minutes per side then I increase it to 4. It’s the same temperature that I use for pancakes on it if that helps you. I’m guessing it would be about 350F? Basically they should take about 2-3 minutes per side to cook. If they have brown spots and are puffed up they’re good to flip. If they’re taking less time then that they will likely be a bit doughy in the middle so decrease your heat, and if they’re taking longer than 2-3 minutes per side they will be a bit dry so increase your heat. You may need to play with it a bit to get it right for your skillet or stove though, but aim for 2-3 minutes per side. Hope that helps you a bit!

    2. Will says:

      My griddle has temperature settings and I cook Mont at 350. Just keep in mind temps vary from unit to unit so you may need to adjust yours on the fly. I also fry mine on a large cast iron skillet and my temp there stays a constant 400 degrees.

  6. Grace says:

    Hi Stacey,
    I’m from New Zealand and we’re on our 3 weeks of our lockdown period nationwide… one more week to go (we’re hoping ☺)because I have time at this moment. I’m going to try your delicious looking flat bread. And reading from all the comments you are receiving…it is a success! So ĺike many others I have tried making it and looking for that perfect soft, pillowy light, moist flat bread that I can make. I’m pretty sure my search will end this time.
    I wish you all the best. Keep safe ❤
    Cheers,
    Grace

    1. Stacey says:

      I haven’t tried that. I did some reading on it, and I think you could replace 2/3 to 3/4 of the flour with oat flour with good results, but replacing all of it probably wouldn’t work well since bread needs some gluten for it’s structure. I haven’t tried it myself though, so I can’t say for sure. If you try, let me know how it turns out!

  7. Nadia says:

    Made them for dinner tonight, with chicken gyros, they were delicious and my husband loved them to! Thank you for sharing your recipe

  8. Ed says:

    I’m really intrigued by this recipe. I went to a restaurant last week where they had a flat bread (NO pocket like in pita). It was so pillowy soft. We dipped in a soft butter/honey bowl. Pillows from Heaven. I’m hoping you recipe is similar to what we had. I didn’t want to make pita so your recipe looks like something I’m looking for. Do you always use olive oil or can you use butter instead? and if butter, will it change the softness?

    1. Stacey says:

      I haven’t tried this recipe with butter instead of olive oil, but I think that it would turn out about the same if you used a tablespoon of melted butter instead. There’s not a lot of it so I don’t think that it would affect the texture at all, probably the flavour a little bit? I’m guessing not enough to be too noticeable though. Let me know how it turns out if you try it!

      1. Ed says:

        You were right. With such a small amount of fat, switching olive for butter was not a problem. It did give it a nice flavor though. Now i want to make it with EVO and see the difference. This was so pillowy and fluffy. Perfection. I tore it into pieces and smear on soft butter and honey. Heavenly.

        1. Will M. says:

          It is pretty much the same. I have tried various fats including EVOO, lard, bacon fat, and vegetable oil, aside form the subtle flavor differenced the texture is the same.

  9. Will M. says:

    Hello Stacy,

    Like you I was disappointed in just about every flatbread I have tried save a very small handful. This is my now favorite recipe. Thank you thank you, a thousand times THANK YOU!!! It is amazing just how simple to make but so delicious this flatbread is.

      1. Will M. says:

        One tip for those people in humid regions. (I live in Florida). Reduce the water to 3/4 of a cup and it will turn out perfectly!

  10. Candy says:

    So good, this is a very good recipe, superb side for ‘fusion’ style curries too. I kneaded by hand but will use mixer next time.

  11. Tara says:

    Hi Stacey! I can’t wait to try your recipe. I have made similar ones before but the flatbread became so dry and hard during frying that I had to coat them in oil. Did that happen to yours?

    1. Stacey says:

      No, these shouldn’t dry out on you, they should stay nice and soft! I find you need to figure out the right heat level though – they should take about 2 minutes on each side to cook. If they’re taking way longer then that your heat is likely too low and they’ll dry out on you. If they’re cooking way faster, it’s too high and they may be raw in the middle. I use an electric griddle on medium heat and that works perfectly but it’ll depend on what you’re using to cook them. On the stovetop I usually set the burner just below medium and that works well. It also helps to stack them under a clean tea towel as they come off the griddle – the steam helps to keep them soft.

  12. vivian says:

    What a great recipe! It was simple to make and turned out exactly like it should. I did it by hand as I couldn’t be bothered to get my stand mixer out of the pantry, and also I quite like kneading things. I think I will try it next time with some herbs and spices on top. This time I served it with Moroccan lentil and chickpea stew and it was perfect. Thanks for a great recipe!

    1. Stacey says:

      Once they cool completely you can store them in an airtight container or a ziplock bag, and they will be good for 2-3 days at room temperature, they tend to start to dry out after that. They will keep a bit longer stored in the fridge, or you can freeze them for up to 3 months (I freeze mine in a large ziplock).

  13. Ana Luisa says:

    Hi! I just now saw this recipe, and would like to give it a try, but I’m confused, it says to “deep fry” on a griddle or skillet. Is this fried or just cooked ona hot skillet or griddle? Thanks !

    1. Will M. says:

      They are cooked on a hot skillet, you really only need enough oil to keep them from sticking. Cast Iron or non-stick pans are best but you can use any pan or electric griddle as well.

    1. Stacey says:

      I have a Bosch mixer so it might be different then yours, but I always knead bread dough on the lowest speed setting, which is what the manual for my mixer recommends. So I would guess you should use the lowest speed for kneading, but it may change depending on the mixer. If you check your manual it may tell you what the recommendation is for using the dough hook – if not I would go with the lowest speed. You could always extend the kneading time by a couple of minutes if you’re not sure that’s correct – kneading the dough for a little longer won’t hurt it.

  14. Roberta says:

    Your photo looked so great, I thought I’d give this recipe a try. It’s SO expensive to buy these delicious little pockets of bread, that I really wanted to bake my own!

    I have to say, I was surprised at how easy they were to make, and they even LOOKED like yours! They were so much tastier than store-bought!

    Moroccan Chicken Tagine (my first try at that, too) was the perfect dish to serve them with, because the idea is to tear off pieces of the pita, using it almost as your fork! Thanks, Stacey, for another winning recipe!

  15. Annette Doyle says:

    I am on an almost no carb diet (50 per day). I crave bread and can’t have it. I want to try this recipe with almond flour instead. Will it work?

    1. Stacey says:

      I’m really not sure if it will work or not, as I’ve never actually used almond flour. I think that it absorbs a lot more liquid then wheat flour (from what I’ve read) so I’m guessing the recipe would not turn out the same if you substituted it since it would likely need more liquid, but I really don’t know for sure as I’ve never tried it!

    2. Will M. says:

      In short no. To get the pillowy softness you need white wheat flour. Gluten formation is a big factor in soft flatbread. You can substitute some oat, almond, rice, coconut, etc. flour but substituting out all the white flour

  16. PJ says:

    Thank you thank you for this recipe! My husbands family are Greek and I have been trying to find a pita that does not puff up and form a pocket. These flat breads look like the pitas we buy to make gyros!

    1. Stacey says:

      Yes you can – stir everything together with a dough whisk or a wooden spoon in a large bowl until the dough comes together. I note in the recipe instructions that you just need to knead the dough for a longer period of time if you’re doing it by hand – 8 to 10 minutes instead of 5 minutes, but it will work just fine.

  17. Charlene says:

    Hi I just made the flatbread for supper tonight as a side. It was a hit and I love that it could go with so many different dishes. The kids wanted it in their lunches tomorrow too. Thanks.

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