Perfect for breakfast, lunch, or dinner, this homemade flatbread is flavored with delicious spices and uses yogurt to achieve an ultra-soft, fluffy texture.
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About Homemade Flatbread
Flatbread is one of those staple ingredients we probably see everywhere and enjoy all the time but don’t always have at home. Or, maybe you do always have flatbread on hand because you purchase it already made from a store.
But, you guys, flatbread is just like everything else:
It tastes better when it’s made from scratch.
And making homemade flatbread is easy. Super easy. Like why-haven’t-I-been-doing-this-all-along easy.
Plus, when you have the power to make your own never-ending supply of flatbread, you get the chance to customize the flavor to perfectly match your favorite dishes.
Where does flatbread come from?
While traditional flatbread is said to have originated in ancient Egypt, many cultures and created or adapated their own versions of this soft, flat bread. The tortilla is probably one of the most popular variations, which has origins in Central and South America. Naan, popular in Afghanistan and India, and the piadina from Italy are other nods to this simple yet unique food.
What’s in flatbread?
There are many types of flatbread recipes out there, but this particular recipe strives to pay homage to authentic flatbread while also packing in subtle, rich flavors.
As far as ingredients, you’ll need the following to create the “base” of the flatbread:
- Granulated sugar
- Active dry yeast
- Olive oil
- All-purpose flour
And to enhance the flavor of your flatbread, be sure you have the following:
- Dried basil
- Dried oregano
- Garlic powder
- Fresh parsley
How can you use flatbread?
Flatbread is very versatile and can be used in so many different cuisines and courses. A couple of my favorites include:
You can also make desserts with flatbread (although I’d recommend making this recipe without the “optional” ingredients listed above). Check out Easy Cinna Sticks, S’mores Flatbread Dessert Pizza, and Apple Crumble Flatbread.
There are also more fun flavor profiles you can create with flatbread like Macaroni and Cheese Flatbread, Flatbread with Mushroom and Sage, Steak, Goat Cheese, and Roasted Brussels Sprouts Flatbread, Crab Alfredo Flatbread, and Butter Chicken Flatbread.
How long does flatbread last?
Once prepared, flatbread can be stored in a sealed container on the counter for up to two days or in the refrigerator for up to five days.
Can you freeze flatbread?
Yes, you totally can!
Once prepared and cooled, place flatbread in a sealed container for freeze bag. For best results, place a strip of parchment paper between each flatbread or wrap each piece in plastic wrap to prevent sticking and easy removal. Once ready for storage, flatbread can be frozen for up to three months.
More great bread recipes
How to make flatbread from scratch
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, add some lukewarm water, guar, and active dry yeast. Quickly whisk everything together, then let the mixture sit for about 10 minutes or until it becomes puffed and foamy (a process called “blooming”).
Step 2 – Add the following ingredients to the bowl: yogurt, olive oil, salt, dried basil, dried oregano, garlic powder, fresh parsley, and flour. Gently fold everything together until a dough forms.
Step 3 – Turn the dough out into a floured work area, kneading it for about four minutes, then separate the dough into 10 equally-sized dough balls.
Step 4 – Cover the dough with a towel and let it est for about 15 minutes. While you wait, heat up a pan on medium-low heat and set a plate nearby (for placing the finished flatbread on).
Step 5 – When ready to fry, use a rolling pin to roll out the dough balls, flattening them into seven-inch circles. Coat the top of the flatbread dough with olive oil, then add it to the warmed pan, oiled side down. Cook until the dough begins to bubble on top, coat the exposed top of the bread with mroe olive oil, then flip. Cook the other side until it’s golden brown in some areas. Transfer the fried flatbread to the prepared plate, covering with a towel to keep it warm.
Step 6 – When ready to serve, brush the flatbread with more olive oil and garnish with parsley.
Step 7 – Serve and enjoy!
- 1 cup water, lukewarm
- 1 tablespoon granulated sugar
- 2 1/2 teaspoon active dry yeast
- 3/4 cup yogurt
- 2 tablespoon olive oil, plus more for brushing
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 4 cup all-purpose flour, plus more for dusting work area
- 2 tablespoon fresh parsley, finely chopped, plus more for garnish
- Add yogurt, olive oil, salt, dried basil, dried oregano, and garlic powder to bowl, then whisk until combined.
- Add flour and parsley to bowl and use a spatula to gently fold in with the other ingredients. Mix until dough comes together, about 5 to 7 minutes.
- Generously dust a work area with flour. Turn out dough to work area and knead with your hands for about 4 minutes. Cut dough into 10 equal portions, rolling each one into a ball. If dough is too sticky to handle, dust with more flour as needed.
- Cover dough balls with a towel and let rest for 15 minutes. While dough rests, heat a large pan over medium-low heat and set a plate nearby.
- Place prepared flatbread dough into the warm pan, oiled side down. Cook for about 1-2 minutes or until the top is bubbly and the bottom is lightly browned. While cooking, brush the exposed side of the flatbread with more olive oil. Flip the flatbread and cook the opposite side for 1 minute or until golden. Once finished, transfer flatbread to the prepared plate, then cover with a towel. Repeat this step until all dough has been fried.
- Brush the fried flatbread with more olive oil and garnish with more fresh parsley.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.