Homemade Flatbread

This homemade flatbread recipe is so easy! The flatbreads are soft, foldable, and can be cooked on a skillet or griddle.

Who knew it could be so easy to make flatbread at home! These flatbreads can be used for wrap-style sandwiches, as well as serving alongside a multitude of meals (like curry!).

Soft Flatbread Dough

The dough for these homemade flatbreads is very simple. It can be made by hand, but a stand mixer fitted with a dough hook makes it even easier.

Flatbread dough ingredients:

• yeast
• sugar
• water
• milk
• olive oil
• bread flour

Instead of relying on the flour measurement as an exact rule, judge the amount of flour needed by the look and feel of the dough. It should be soft and slightly sticky without leaving a lot of residue on your fingers.

Separate the dough into eight pieces and let the balls of dough rest until puffy. This helps relax the gluten so the flatbreads are easier to roll out.

How to Cook Flatbread

Roll each piece of dough into circle that is about 1/8-inch thick. The flatbreads will puff as they cook, so roll the dough as thinly as possible.

You can lightly stretch the dough with your fingers (but take care not to stretch too much, or the flatbreads can shrink back to a smaller circle while cooking).

The flatbreads can be cooked on a griddle or in a skillet set over medium heat on the stovetop. It helps to use a nonstick surface so the flatbread doesn’t stick. There’s no need to add oil for cooking if using a nonstick griddle or skillet.

Cook the flatbread for 2 to 3 minutes until the dough bubbles and puffs. Flip and cook until golden and spotty on the other side.

What Recipes to Use Flatbread With

This flatbread, hot off the griddle, is mind-bendingly delicious with a little butter and honey.

If you happen to have any leftover after trying that, here are a few recipes perfect for the soft, foldable flatbread:

• Avocado Veggie Flatbread
• Chicken Banh Mi Flatbread
• Easy Chicken Gyros
• Sheet Pan Chicken Tzatziki Wraps
• Tender Greek Pork
• Big Fat Greek Tacos

This flatbread also makes a delectable side dish/dipper for any number of recipes like the ones below:

• Chicken Curry in a Hurry
• Coconut Shrimp Curry
• Indian Butter Chicken
• Korean Beef Bowls
• Egg Roll in a Skillet
• Thai-Style Green Beans and Turkey

Flatbread Feedback

With hundreds of 5-star reviews, you can bet that this homemade flatbread recipe is a tried-and-true favorite for many (not just me!).

⭐️⭐️⭐️⭐️⭐️ This recipe was simple, the instructions were clear and informative. The dough was soft and well balanced in taste, and created a nice pita pocket. We filled ours with chicken, cucumber, pickled onion, tomatoes, and tzatziki sauce. So good! -Mariah

⭐️⭐️⭐️⭐️⭐️ So easy and so delicious!! I’ll never do store bought flatbread again now that I have this recipe in my arsenal. Made pita pizzas with the leftover bread using muhammara and leftover grilled chicken – fantastic!! Thank you for sharing this! -Lauri

⭐️⭐️⭐️⭐️⭐️ Made this last night and I was impressed. The dough is a dream to work with and the finished product was exactly what I wanted for the grilled kenbabs I made. -Mari

⭐️⭐️⭐️⭐️⭐️ Yes! I’ve been looking for a flat bread recipe like the ones I’ve had Greek gyros in and this is it! Perfect!! Thank you! -Kathy

Homemade Flatbread

Yield: 8 flatbreads

Prep Time: 1 hour hr 20 minutes mins

Cook Time: 6 minutes mins

Total Time: 1 hour hr 26 minutes mins

4.70 stars (375 ratings)

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Ingredients

• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• ⅔ cup warm water, 100 to 105 degrees F
• ½ cup warm milk, 100 to 105 degrees F
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 3 cups (426 g) bread flour, more or less (see note)

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Instructions 

• In the bowl of an electric stand mixer fitted with the dough hook, mix the water, milk, oil, yeast, sugar, salt and 1 cup of the flour until well combined.
• Add the remaining flour a little at a time until a soft dough is formed. Don't over flour the dough. It should pull away from the sides of the bowl to form a ball and feel soft to the touch without leaving a lot of dough on your fingers.
• Knead the dough for 4-5 minutes.
• 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 8 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 into a circle 7 to 8 inches in diameter and about 1/8-inch thick.
• Heat a griddle to medium (about 350 degrees F) or place a skillet on the stove over medium heat. When the griddle or skillet is hot, cook the flatbread for 2 to 3 minutes until they bubble and puff. Flip and cook on the second side until golden and spotty.
• Transfer the flatbread to a plate and cover with a clean kitchen towel. Repeat with the remaining dough, stacking the warm flatbreads as they come off the griddle or skillet.
• Serve warm or at room temperature

Notes

Flour Amount: because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, judge the amount of flour needed by the texture, look, and feel of the dough rather than the exact amount of flour. This tutorial on yeast may help identify how a perfectly floured dough should be.

Yeast: to use active dry yeast instead of instant, let the active dry yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients.

Author: Mel

Course: Bread

Cuisine: American

Method: Stovetop

Serving: 1 flatbread, Calories: 206kcal, Carbohydrates: 36g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 301mg, Fiber: 2g, Sugar: 1g

Recommended Products

Bosch Universal Stand Mixer

Mixing Bowl

Rolling Pin

Electric Griddle

Recipe Source: adapted from Jaclyn at Cooking Classy (reduced sugar, oil and salt, used instant yeast and adapted bread flour amounts, as well as adapting the method a bit)

Recipe originally published March 2014; updated February 2025 with new photos, recipe notes, etc.

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