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Flatbread | Easy Delicious Mediterranean All-Purpose Bread

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Flatbread, homemade and fresh from the oven, is simply irresistible. Once you make this easy recipe, you’ll never buy it again. This flatbread recipe makes a bread that’s soft and chewy. It’s perfect as a scoop for a dip or ideal as the basis of the main dish. This yeast bread is so versatile your family will beg you to keep plenty on hand.

Flatbread is stacked up one on top of each other on a white plate with russet edge. A brick colored napkin with turquoise and gold is on the side.

 

Searching for the best flatbread recipe

It all started when we took our oldest son, Jason, out to lunch. He picked out a Mediterranean restaurant and that’s where we discovered flatbread and baba ghanoush. OMG!! It was so good. It was decided. We’d make flatbread and baba ghanoush as an appetizer for Easter.

A white bowlful of baba ghanoush with 3 black olives on top, a slice of red pepper and a sliver of lemon. To the upper left are two eggplants and on the side of the white bowl are two flatbreads rolled up.

 

On the menu was Herb Roasted Lamb, Boned Brined Roasted Turkey breast. The yeast flatbread and eggplant dip would be a great accompaniment.  We needed a special sauce, Tzatziki would be it!

Our children and grandchildren are very adventuresome in the culinary department. We knew that they’d love the idea of something new.

Flatbread folded in half is filled with prosciutto, fresh mozzarella cheese, tomatoes and arugula. All on a wooden server with extra tomato, prosciutto, mozzarella and arugula on the side.

Reading the directions

I’m sure you know the saying measure twice; cut once. The same goes for cooking. Read the directions several times and make sure the measurements are accurate.

“No way is this dough going to come together to form a ball,” said Honey. He stood behind the stand mixer, staring at the dough as the dough hook worked around and around.

“What’s the matter?” I asked. I was at the computer working on a post.

Balls of dough on a wooden bread board ready to be made into rounds.

 

He shook his head in disgust. “The dough looks like pancake batter and I put in the right amount of flour.”

“How much water did you add?”

“What the recipe called for, 2 2/3 cups,” he answered. He picked up the printed recipe and checked the ingredients. “Ooooh! I, uh, didn’t read it right. It calls for 2/3 cup water.”

Yeast dough is flattened into rounds on top of wooden bread board.

 

A delicious flatbread mistake

He walked back to the mixer and started adding flour. And more flour. A tiny pinch of instant yeast. Then he added a pinch more of salt. A few more scoops of flour.

This looked like a mad scientific experiment. Flour puffed up with each addition of flour to the mixer bowl.

A stack of cooked round flatbread on a wooden cutting board with a white cotton towel in the background.

 

He looked up and smiled. “It’s coming together. It feels pretty good too.” He turned off the mixer, “I’m going to let it double in size.”

“I don’t know, Honey, with the number of adjustments you made to that dough it may overflow and take over our kitchen.” I really was trying hard not to laugh. But, I’d been in the same predicament before. Haven’t we all?

Cooking the Flatbread on two black cast iron pans.

Putting the flatbread together

The bread doubled in bulk in no time. It was easy to work with and I found that when I rolled it into a six-inch circle it didn’t fight me. Most of the time spent with this type of yeast bread recipe is waiting for it to rise.

We used an iron skillet to make the flatbread and it was a breeze. You cook the pancake-shaped bread several minutes on one side, then flip it over and cook the second side until it is golden and spotty brown.

Flatbread made into a pizza with arugula, tomato and olives on top. Bulb of garlic on the side along with a scoop of peppercorns.

 

This bread ended up as a pocketless pita. We transferred the pita to a plate and covered it with a clean kitchen towel and piled each pita on top of each other.

The subsequent times we made the flatbread we used two skillets because we doubled the recipe.

A woman holding a rack full of Flatbread rounds that are cooked

Flatbread a new family favorite

This yeast bread freezes like a dream. There are quite a few flatbread recipes out there and we tried a few. This one was the best. We made a total of 30 flatbread but we saved some of the dough from two of the batches and made pizzas out of it. Let me tell you, the pizzas were phenomenal!! The crust was easy to roll out and once baked it was chewy and crunchy.

On top of a russet rimmed plate is a tall stack of pancake like flatbread. A white cotton towel is in the background.

 

Let me tell you, the pizzas were phenomenal!! The crust was easy to roll out and once baked it was chewy and crunchy.

The kids took the rest of the meat and flatbread home with them. It certainly makes this mom and dad happy to feed their loved ones.

Next recipe on the schedule is baba ghanoush. If you’ve never tasted it, you’re in for a real treat!

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Tutti a tavola è pronto. 

Un caro saluto e alla prossima.

Flatbread a versatile Mediterranean yeast bread, a pocketless pita, that's a springboard for many delicious dishes from appetizers to main dishes.

A tall stack of flatbread on a white plate with a rust-colored ring around it and a rust colored napkin in the background.

5 from 4 votes
Baba Ghanoush is an eggplant dip that is delicious on homemade flatbread.
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Flatbread | Easy Delicious Mediterranean All-Purpose Bread
Prep Time
2 hrs
Cook Time
45 mins
Total Time
2 hrs 45 mins
 
A delicious Mediterranean flatbread that's easy to make and delicious as part of an appetizer, main dish, sandwich, or pizza base.
Course: Appetizer, bread, main dish, Sandwich
Cuisine: Mediterranean
Keyword: gyros, pita sandwiches, pocketless pitas
Servings: 16 flatbread
Calories: 187 kcal
Author: Marisa Franca @ All Our Way
Ingredients
  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 1 3/4 cup 14 2/3 fl oz. warm water (about 100 degrees, warm but not hot to the touch)
  • 1/2 cup 4 fl oz. warm milk (about 100 degrees, warm but not hot to the touch)
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoons salt
  • 6 cups 29 oz. bread flour -- keep 1/2 cup out and use as necessary.
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups of the flour until well combined.

  2. Add another cup of flour, the salt, and the oil. Continue to mix. When that's mixed in gradually add the rest of the flour reserving the 1/2 cup. Continue mixing until a soft dough forms and the dough pulls away from the sides of the bowl. The dough will be soft to the touch. Knead the dough for 5-6 minutes until it is soft and smooth.

  3. Place the dough in a lightly greased bowl and cover with plastic wrap or shower cap. We save all of our shower caps when we travel just for this purpose. Let rise until doubled, about an hour.
  4. Divide the dough in half and then in half again. Out of each half measure out 8 pieces. They will be about 3 oz. each. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let the dough pieces rest for about 10 minutes -- this helps the dough relax so that it's easier to roll out.
  5. Work with one piece at a time on a floured surface. With a rolling pin roll the dough from the center out. Turning the disc as you work. Roll the dough out to about 1/8-inch thick into a 6-inch circle. Cover with cloth as you work with another.

  6. Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with tongs or spatula and cook on the second side until it is golden and spotty brown. Make sure the skillet is hot! If the bread cooks too long it won't bend and can turn out dry. The right amount of heat is 2-3 minutes per side.

  7. Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. We use two skillets so that the process goes faster.
  8. The flatbread can be frozen with excellent results. We let it cool and wrap each flatbread with plastic wrap. Gently reheat in aluminum foil in a low oven. Our kids didn't wait for the reheating process - they were too anxious to get to the bread.
Recipe Notes

Makes 16 Flatbread

Most of the time is spent in the dough rising.

Nutrition Facts
Flatbread | Easy Delicious Mediterranean All-Purpose Bread
Amount Per Serving
Calories 187 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 297mg 12%
Potassium 71mg 2%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Protein 6g 12%
Vitamin A 0.2%
Calcium 1.6%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.

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Flatbread is a Mediterranean all-purpose flatbread you can use as an appetizer, a wrap, or just as a side with your meal. Easy and delicious you can make it ahead and freeze. #flatbread, #pocketless_bread, #Mediterranean_bread, #all_purpose_bread, #pocketless_pita, #yeast_bread, #appetizer_bread, #allourway
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Comments

  2. I love this recipe. We almost never buy bread and instead make it. I am the baker, so I made this today. On thing I messed up was stacking the uncooked flats in a pile… nope… first 8 were fine then they all stuck together! I cut the stack into pieces, rerolled and cooked. All was fine. Lesson learned. I have the idea of adding some herbs de Provence to the dough next time for a little different flavor, maybe a couple of teaspoons to start and see how it works.

    • Hi, Lance! Ooops!! At least all came out well.😅 We’ve had some goof-ups too. Our kids and grandsons love the recipe! It’s so easy to do and the result is worthwhile. Thank you so much for commenting – we love hearing from you. And we’ve added Italian seasoning to our flatbread so I believe the herbs de Provence would be excellent. Have a great weekend.

  3. Hi Marisa
    I have made this recipe several times now. We use it to make naan…my husband is from India and he says this is the BEST naan he has ever had! This is also a very easy recipe!

    I have substituted buttermilk for milk–to get that tangy taste. Next time I am going to try yogurt and see what happens. I agree that perhaps you have to add some water or milk to thin the yogurt. My guess would be to use 1/4 c of yogurt and 1/4 c milk. Perhaps a bit less flour.

    Thanks!!

    • Hi, Karen!! It’s such an easy recipe, isn’t it? Also very versatile!! Thank you for the tip on your version. I think you can experiment and still get great results. Our grandsons love this recipe — for them, it’s a great snack after school.

  4. Can you use yogurt instead of the milk, and if you can, would you use the same amount? Thanks so much

    • Hi, Cathy! You might look at my answer to Joel. I address the issue. I haven’t heard back from him but I do believe it is possible, you just have to make adjustments.

  5. Flatbread is a staple at our house! We always grab a bag when we go grocery shopping. It would be wonderful to be able to make some myself. And these look so good! Love how mistakes turn out into something delicious 🙂

  6. I LOVE this flatbread. It’s softer and easier on my aging dentition than pizza dough, it stays soft after it cools, unlike naan, which gets stiff and crunchy, and there’s no bigas or poolishes or 4 hours of rising and proofing. I do miss the tang of yogurt in naan though. What do you think; could I sub an equal amount of yogurt (by weight) for the milk, or a portion of it?

    • Hi, Joel!! I’m glad you like the flatbread. And I’m all for experimentation. Since milk is more liquidy (is that a word?) then I would think it might affect the texture of the dough. So, I would add a little bit of water to it and warm the yogurt up not to exceed 105 degrees F. If you want to use 100% yogurt then warm the yogurt and use less flour. Happy baking and let me know how it turns out!!🥞 I know they’re pancakes but that’s the closest I could find to flatbread. ☺️

  7. 6 cups of flour? i made a flatbread with almost the same recipe like yours while ago, but it use 3 cups of flour. but yours look so fluffy and soft, might wanna give it a try.

  8. This looks like the perfect flat bread recipe! I haven’t made flat bread myself for quite some time, but I love doing it. I am inspired to make it again soon! 🙂

  9. This is the perfect multipurpose bread recipe! And your experience with more flour and some more salt and some more four reminds me of the early days when I was learning to knead the perfect chapati (Indian flat bread) flour and my mom would just tell me to add water little by little :). I used to always end up with 2-3 times more dough than what I intended 🙂

    Thanks for sharing!

  11. I have never made my own flatbread. Not sure why not, since I love making bread. I make corn tortillas, and yet I have not made regular tortillas. I need to give this recipe a try since I am ALWAYS buying flatbread at the grocery store…and you know for sure homemade is always better.

  13. I love bread, and flat breads a favorite for all sorts of things. I’ll have to half the recipe for me and mine, but I can’t wait to give it a try. It looks absolutely delicious, and sometimes the best things come from mistakes, don’t they?

    • Hello, Kathy! We do love our bread and this recipe is easily halved. But it really freezes well, you might think about making it all and freezing. We use plastic wrap on individual rounds and then put them in a freezer bag. It’s easy to thaw and warm one up. Our kids and grandkids use them for a snack and/or sandwich wrap.

  14. Hi Marisa,
    Just wanted to let you know I made a batch of the flat bread dough a week ago, intending to divide it and freeze, to have on hand for our traditional “Sunday night pizza.” I started the dough before leaving for a soccer game on Saturday afternoon. I knew I wouldn’t be back for several hours, so put it the coolest room of the house to rise slowly. Then I invited daughter & son-in-law, the 15 year old soccer player, and my occasional son for Saturday night pizza. Used more than half the dough & everyone loved the pizza. I gave my daughter the rest of the dough & the recipe printout & encouraged her to try the flatbread. A few days ago I made another batch. Divided it into little balls for future pizzas & saved out enough to make four flatbreads. OMG!!!! We had it fresh and warm along with supper and it was sooooo good. I could have eaten just that for supper! Used it for pizza again on Sunday night & it was wonderful again. And now we are pulling off pieces of the remaining flatbread just to munch on now and then. later this week I’ll try the Baba Ganoush & make more flatbread. I checked with my daughter a few days ago and she had used the dough to make flatbreads & then a little gourmet pizza. You have introduced a new addiction to at least two more households! Thanks for the yummy!

    Marcia

    • Hi, Marcia! I’m so glad you like the recipe!! It sounds like you’ll have an old standard to go back to. There is nothing like hot bread do go along with a meal. Thank you so much for letting me know what you think, I really appreciate. Sending you super big hugs!!! ?

  17. Love that the bread came together despite all the adjustments! Cooking can be really hit or miss for me sometimes, especially when yeast is involved but I def want to give this a try ? Also, baba ghanough is AMAZING ?

    • Hello, Giselle! Sometimes mistakes can become a greater recipe than the original — this was one of them. Yes! You’ve got to try the baba ghanoush with the flatbread.

  21. Wow,, flatbread looks amazing !This post makes me want some flatbread like right now :)Is there a way for you to virtually send me some? ;P

  23. OMG, the flatbreads look so delicious Melissa and the entire combination sounds perfect…the eggplant dip, meat and Tzatziki sauce. I’m so hungry looking at these flatbreads now 🙂

  25. Once I have made homemade bread. there was no turning back because it’s so much better than store-bought and I can imagine the same for this delicious flatbread!

  26. Your flatbread is perfect and beautiful. I make Indian flatbread every day, making yeast flat bread is always tricky you perfected the recipe, I am going to give it a try.

    • Thank you, Swathi! Is your Indian flatbread made with yeast? I’ve seen some that aren’t. We made one before this “accidental” recipe and it was okay — not as chewy and pliable as this one.

  29. I am a bread lover. I do make bread from scratch, but have never made flatbread. I buy it all the time, so this recipe is truly intriguing to me. Nothing beats the aroma of bread baking. I would use these for sandwiches, or slather peanut butter on and eat it for breakfast.

  30. I agree with you Marisa, homemade flatbreads are THE BEST. Irresistible. I use whole wheat flour, and they are not that soft as yours. These look absolutely phenomenal. Love all the combos with flatbreads you posted 😉

    • Thank you, Uma! They are really versatile, aren’t they? Now we’re getting requests for our baba ghanoush. I don’t think we can keep up with the grandsons! ?

  32. Marisa, great save! I love this! I hate food waste, so a save like this makes me happy. I make pitas (with pockets), but many times a pocket isn’t needed so this would be perfect. It looks soooo good. I’m a breadaholic, so I’m positively drooling right now!

    • Hi, Jean! We make pitas also but the flatbread has a little different texture — more pliant. I think that’s what the family loves. I understand about being a bread lover, I’m one too. ?

  33. Those flat breads look out of this world and I love your pictures. They look so soft and tender. I am on look out for a recipe that freezes well and this might just be it. I can’t wait to try this soon.

    • Hello, Sandhya! The flatbread freezes beautifully. I do wrap each one individually in plastic wrap and then put them in a freezer bag. This way individual ones can be taken out and warmed. Let me know how you like the recipe.

  36. You’re right, Marisa……flatbread is irresistible! Love it! Our grandsons are VERY PICKY eaters……but……this recipe could be a winner! Thanks, for another inspiration?

    • Hi, Susie! Thank you for the sweet comment. You could put their favorite topping on the flatbread and see how that goes. Hope you have a wonderful weekend. Love and hugs!

    • Hi, Stephanie! It’s amazing you said baba ghanoush because we are posting the recipe on Monday. OMG it is soooo good!! We had never tasted that dip before — we’re hooked.

  42. In the directions you say to add the oil. Oil is not listed in the ingredients. How much oil should be in the recipe. Thanks

    • Hi, Ginny!! Thank you so much for bringing it to my attention. I added it — it’s 1 Tablespoon extra-virgin olive oil. This goof got past two people — me and my editor-in-residence (Honey). We’ve made the recipe 5 times already and making another batch today to take up to my daughter and family. 🙂 If you have any questions please ask. Let me know how you like the recipe.

  43. I love flatbread. I love bread! Your flatbread looks beautiful. All so even and shaped perfectly. I am so glad you and “Honey” perfected the recipe. I can just copy it and make it. Looking forward to doing just that. I love all those Mediterranean ingredients you served with it. A feast.

    • Hi, Jovina! Our weakness is bread, too. After a few recipe mishaps, we came to what we thought was good. If you make the recipe, save out a chunk for a pizza. It is terrific!!

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