Flatbread recipes are one of the most underappreciated recipes in the world. Or, at least, that’s how I see them.
I don’t know many people that get excited about a flatbread recipe, but they all should!
Flatbreads are awesome to make at home.
Here is my list of the best 5 flatbread recipes:
1 – Easy Soft Flatbread (No Yeast)
Everything that is simple to make, I love. It’s that easy for me. That is why this soft flatbread recipe is one of my favorite. It’s not only easy to make, but it healthy as well.
- 2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
- 1/2 tsp salt
- 3 1/2 tbsp / 50g butter (1.75 oz)
- 3/4 cup / 185 ml milk
- 1/2 tbsp oil (for cooking)
How to Make:
- Combine butter and milk and heat until butter is just melted – on stove or in microwave.
- Combine 2 cups flour, salt, butter and milk.
- Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky.
- Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds.
- Heat 1/2 tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet. (Note 1)
- Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
- Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable.
- Continue to cook with remaining pieces.
- Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
2 -Greek Pocketless Pitas (Flatbread)
This recipe is brought to you by Greek Kitchen. That means this recipe is probably a historical figure that you will definitely enjoy making and eating. So, try the flatbread god recipe.
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
- 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour
How to Make:
- In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
- Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
- Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
- Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
- Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn’t hot enough, the bread can turn out dry (and won’t bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
- Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
- The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.
3 – Easy Gluten-free And Dairy-free Flatbread
Your doctor will most likely recommend trying this homemade flatbread recipe. It is one of the best I have ever tried and will always be looking forward to making it again.
- 1 cup potato flour
- ½ cup coconut flour
- 4 eggs
- 2 cups full-fat coconut milk
- ½ teaspoon salt
How to Make:
- Preheat the oven to 350 degrees.
- Put all ingredients in a medium bowl and mix together well. On two baking sheets lined with parchment paper, flatten out the dough in the sizes you prefer. (2 large or 6-8 small) Use your hands to shape it into a circle or whatever shape you prefer.
- Sprinkle with sea salt and/or your favorite seasonings.
- Bake in the preheated oven for 20 minutes, or until the sides are golden brown and the top is starting to turn golden brown. Enjoy!
4 – High Protein Pumpkin Flatbread
This recipe is not only healthy, but it tastes better than most other flatbreads AND it is easy to make. It only takes a few minutes for everything to be ready, and you can easily make it at the comfort of your home.
- 1,5 dl/ 0.6 cup red lentils
- water for soaking (about 2,5 dl/ 1 cup)
- 2,5 dl/ 1 cup pumpkin puree (you can either cook and puree the fresh pumpkin or use canned pumpkin puree for a shortcut)
- 1,5 dl/ 0.6 cup oats
- 1 dl/ 0.4 cup wheat flour
- 3 tsp baking powder
- 1 dl/ 0.4 cup water
- 1 tsp salt
- 2 tbsp olive oil
How to Make:
- Soak the lentils in cold water for at least 2 hours.
- Preheat the oven to 190 Celsius/ 375 Fahrenheit degrees.
- Rinse and drain the lentils.
- Put the lentils and all other ingredients in a food processor or blender and blend 1 to 2 minutes resulting in a smooth batter.
- Prepare a cake pan by spraying the pan with a light layer of oil or place a fitted sheet of parchment paper into the pan. You can also use a silicone cake mould like I did.
- Pour the batter into the prepared pan.
- Bake the bread for 20-25 minutes, until firm to the touch and top is cracked a bit.
5 – Easy Whole-Wheat Flatbread
This is another one of my favorite flatbread recipes. It is very easy to make and tastes better than you think. You could make it in around 30 minutes and enjoy it for as long as you can.
- 1 cup whole wheat flour, plus 1 tablespoon for dusting the cutting board
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 3/4 cup fat-free Greek yogurt
How to Make:
- Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
- Wrap the dough in plastic and let rest for 30 minutes to an hour.
- Divide the dough into six equal portions.
- Heat a large nonstick skillet or a griddle over medium-high heat.
- Using a rolling pin, flatten each dough ball until it’s about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
- Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
- Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
Flatbread recipes aren’t really the easiest ones on our blog, but the list above contains the very best (and probably the easiest flatbread recipes) you can find.
So, let us know in the comments down below when you try one of them. Also, if you have recipe suggestions, don’t hesitate to share them with us as well!