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.
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.
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.
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.
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.”
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.
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?
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.
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.
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.
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!
We hope you sign up for our newsletter, we love sharing our kitchen adventures with you.
Tutti a tavola è pronto.
Un caro saluto e alla prossima.
Flatbread | Easy Delicious Mediterranean All-Purpose Bread
Ingredients
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 3/4 cup OR 14 2/3 fl oz. warm water (about 100 degrees, warm but not hot to the touch) See NOTE
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
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.
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Denise says
May 16, 2019 at 2:11 pmThis looks so good, and so easy to make! I have to try making these one of these days for sure.
Olga says
March 24, 2019 at 2:35 amMarisa, it’s really awesome! This will quickly become a favorite in our house!
Brenda Russell says
March 20, 2019 at 8:28 pmQuestion, rather than review. I don’t get why a flatbread needs yeast. As I understand it, yeast is used to make bread rise, making air bubbles in the finished loaf. If it’s flatbread, there is no loaf, and, one assumes (yes, perhaps incorrectly!) that the rise is not a part of the process. What’s the story?
Marisa Franca says
March 21, 2019 at 7:25 amHello, Brenda! You don’t need yeast in a flatbread. There are many recipes that are made without. In fact we have done so and didn’t care for the results as much as the one with yeast. The one without yeast was more pancake like and we didn’t care for the texture. The yeast gives our flatbread a lighter texture yet it can still hold a filling or be used as a scarpetta with a meal. It is really a personal preferance. Our pitas also have yeast in them. We like the bread texture rather than the flat dense texture of the ones without yeast. I hope I’ve answered your query.
Lisa says
March 13, 2019 at 10:31 amhahaha. Cute story. Glad it all came together and they look delicious. I love flatbread.
Lisa
Spencer Page says
February 24, 2019 at 3:02 pmhi these look amazing but i don’t get the water amount. could you help? “1 3/4 cup 14 2/3 fl oz.”
Marisa Franca says
February 24, 2019 at 4:10 pmHi, Spencer! The amount of water is 1 3/4 cup OR 14 2/3 fluid oz. Some people measure with oz. grams etc. so I put that in there. Does this help? If you have any additional questions just ask.
Yola Rabe says
February 27, 2019 at 2:04 pmI don’t get the liquid amount either. From New Zealand what does 14 2/3 of a fluid oz mean. I get the 2/3 of a fluid ounce only not sure what 14 refers to, especially since I have my dough made and the mixture will not take another cup and a half of flour. Should have sorted this out before I started making them with people for dinner this evening. Oh dear!
Marisa Franca says
February 27, 2019 at 2:20 pmHello, Yola! We give the liquid in two amounts. Either in the fluid ounce or you can use the cup amount. I’ll have to go in the recipe and make it clearer. Thank you for bringing it to my attention.
Yola Rabe says
February 27, 2019 at 8:15 pmFurther, went with intuition and made the most amazing flat breads. Thank you so much for your recipe.
Marisa Franca says
February 28, 2019 at 8:00 amI’m glad you like the recipe. I did go ahead and clarify it a bit more. When I switched from one recipe card to another – some of the information was left out – like the water was included in cups and fl. oz. Happy baking!
valerie ross says
February 23, 2019 at 2:35 pmAbsolutely fantastic recipe. Until I discovered this I always made a yoghurt and flour flatbread. It tried this and thought of Indian naan and garlic flatbreads!! Amazing thank you ! I made some and traded carrots for the flatbread with my polish neighbours…they asked for the recipe!!
Marisa Franca says
February 23, 2019 at 4:38 pmHi, Valerie! I’m so glad you and your neighbors like the recipe. It is so good and easy, isn’t it?
Rachel says
January 23, 2019 at 5:07 pmMade this several times! It always turns out soft and yummy!
Rota says
January 4, 2019 at 3:28 amThank you so much for this recipe, the flatbreads turned out absolutely delicious, so soft and tasty! Some of them I rolled out thinner and they puffed up like pita breads. I was left with nothing to freeze 🙂
Marisa Franca says
January 4, 2019 at 6:13 amI am so glad you liked the recipe, Rota! It’s one of our grandsons’ favorite and ours too. Have a Happy New Year!
Steffanie says
December 15, 2018 at 1:30 amWhen you say to divide the dough in half, then half again, are you then splitting each quarter into 4 pieces, or 8 pieces? Also, at what point would you freeze half of the dough if you want to use it later for pizza? Thanks!
Marisa Franca says
December 15, 2018 at 7:16 amHi, Steffanie! Yes, we are splitting each half into 8 pieces or each quarter into 4 pieces. All total you’ll have 16 pieces. I’ll have to go in and clear that up. And after you split the pieces, the dough you don’t use freeze. If you make a pizza out of it be sure it’s warm so it doesn’t fight you. Let me know how it turns out. Happy Baking!!
Amanda says
November 14, 2018 at 5:54 amI love your story about the measurements, because I have been there myself so many times! I’ve gotten better about reading and measuring everything out before starting (and re-checking), but sometimes when I’m in a hurry, it still happens. But, I love when “delicious mistakes” happen from it. 🙂 AThese flatbreads look fantastic! The perfect texture for a sandwich, or to put on the grill in the summer.
Miranda says
November 13, 2018 at 6:02 pmI wish my family was as adventurous as yours in the culinary department. I’ve never made flatbread, but I can see myself in the same situation as your husband. I’m horrible as following directions! I look forward to giving this recipe a try!
Tina says
November 13, 2018 at 5:56 amI’ve been wanting to try making some flatbread, but felt so intimidated! This recipe makes it all look so easy. I’m looking for some new appetizers to make for the holiday season so this with hummus or baba ganoush looks like a wonderful one to try. My kids are adventurous eaters as well, so I am sure they will love it!
Debra says
November 12, 2018 at 1:54 pmOMG….I can empathize with your son. I have been there so so so many times!! These sound incredibly simple, I will definitely give them a try. I can think of so many uses for this type of bread. Thanks.
Dana says
November 12, 2018 at 10:41 amI really needed a recipe like this up my sleeve! All too often I’ve decided on a whim that I need pitas, whether for hummus dipping, or for shawarma, or for mini pizzas, whatever! Only to realize I’ve got none. It’s amazing to now just be able to whip some up on my own 🙂
Sues says
November 11, 2018 at 11:45 pmHaha that is a great story! I just love that a mishap turned into such a glorious recipe! This flatbread looks so fluffy and perfect… Annnd now I really want that tomato, mozzarella, and basil sandwich in flatbread… YUM!
Carmy says
November 11, 2018 at 4:37 pmThese flatbreads look amazing! I can just imagine how delicious they are when they’re fresh and all warm and fluffy. I’m always looking for more reasons to consume hummus so this might be the reason – I *need* to try and make my own flatbread and then I’ll *need* hummus to consume the flatbread with! Thanks for the recipe!
Marisa Franca says
November 12, 2018 at 5:46 amHi, Carmy! I love your logic!!!!
Tracy says
November 9, 2018 at 11:00 amHa! Oh my gosh your story reminds me of a story Alton Brown told on one of his live show tours a few years ago when he talked about how he worked at a bakery and threw out some dough in a dumpster… and then watched in horror as the dough literally filled the dumpster and started overflowing!
I totally have a bread weakness. I can pass up chocolate, ice cream, candy, noooo problem. But bread? That’s truly the food I cannot live without! This flat bread sounds amazing and I can just feel how soft it is by looking at your pictures!
Tina says
November 8, 2018 at 3:39 pmI love the story about a possible disaster turning into one of your favorite recipes. Yay for not giving up. I love flatbread, definitely going to save this. I bet the pizza was fantastic. I never thought to do that with flatbread, genius!
Lisa says
November 8, 2018 at 8:27 amYes, we’ve all had those experiences where we misread or misunderstood a recipe and have had to make adjustments on the fly. Sometimes they work and sometimes… you order pizza. This flatbread looks absolutely perfect — and whether you pair it with baba ganoush, hummus or tuck in your favorite sandwich fixings, it’s a winner.
Sarah says
November 7, 2018 at 12:22 pmI can never find good flatbread at the store, so this is perfect! We love gyros, but I usually end up using naan to wrap it instead of flatbread. Maybe I’ll be adventurous and try baking bread this weekend!
Traci says
November 6, 2018 at 8:03 pmOh I am on such a flatbread kick lately and this recipe is just perfect! I always have these ingredients on hand…even the yeast, b/c you never know when you’re gonna get on a break kick! I used to make a flatbread in college…a lot! Can’t wait to try your recipe. Thanks for sharing 🙂
prasanna hede says
May 19, 2018 at 1:58 pmI always prefer homemade bread and this looks so good!Perfect, soft,and delicious to go with any curry.wonderful recipe.
Lance Mertz says
May 10, 2018 at 5:16 pmI 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.
Marisa Franca says
May 11, 2018 at 7:36 amHi, 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.
Karen says
March 3, 2018 at 8:48 pmHi 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!!
Marisa Franca says
March 4, 2018 at 7:25 amHi, 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.
Cathy M says
February 16, 2018 at 12:12 amCan you use yogurt instead of the milk, and if you can, would you use the same amount? Thanks so much
Marisa Franca says
February 16, 2018 at 6:52 amHi, 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.
Jolina says
February 13, 2018 at 10:12 pmFlatbread 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 🙂
Marisa Franca says
February 14, 2018 at 8:00 amHi, Jolina!! They are so easy you’ll want to make them all the time.
Joel says
January 30, 2018 at 11:40 pmI 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?
Marisa Franca says
January 31, 2018 at 7:14 amHi, 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. ☺️
irma says
January 29, 2018 at 3:34 am6 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.
Marisa Franca says
January 29, 2018 at 7:05 amHello, Irma! It’s easy to make and we certainly enjoy the eating. 😉
Kate says
January 22, 2018 at 10:11 amThis 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! 🙂
Marisa Franca says
January 29, 2018 at 7:04 amHi, Kate! It certainy is good. Our entire family loves snacking on it.
Ashima says
November 27, 2017 at 7:49 amThis 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!
Marisa Franca says
November 27, 2017 at 3:44 pmThank you for sharing your story, Ashima. It sounds like you enjoy making bread too. 😋
prasanna hede says
November 27, 2017 at 4:46 amBread looks so great and so much resemblance to Naan or roti for me.Lovely share 🙂
Marisa Franca says
November 27, 2017 at 3:45 pmThank you, Prasanna! It does resemble Naan. I’ve made that before too but never posted the recipe. We really like our bread.
Gloria @ Homemade & Yummy says
September 15, 2017 at 2:51 pmI 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.
Marisa Franca says
September 16, 2017 at 2:57 pmHi, Gloria! Once you make it you’ll keep making more. It’s become a regular chore and we love doing it.
Sandra L Garth says
May 17, 2017 at 3:19 pmThese look amazing and I would love to try them. Flatbread is one of my favorites despite the fact that they go straight to my waistline!
Kathy @ Southern Cook'd says
May 1, 2017 at 7:34 pmI 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?
Marisa Franca says
May 2, 2017 at 6:34 amHello, 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.
Marcia Draft says
May 1, 2017 at 2:53 pmHi 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
Marisa Franca says
May 1, 2017 at 3:58 pmHi, 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!!! ?
Anna says
May 1, 2017 at 2:35 pmLove this recipe! We gave it a try and it turned out wonderfully well, thank you!
Marisa Franca says
May 1, 2017 at 3:52 pmHello, Anna! Thank you so much for taking the time to comment. I’m glad you like the recipe.
Sasha @ Eat Love Eat says
April 26, 2017 at 4:33 amThis flatbread looks great! I’d like to tuck into some right now 🙂
Marisa Franca says
April 26, 2017 at 7:31 amWish I could send you some, Sasha!
Giselle Rochford says
April 25, 2017 at 10:15 pmLove 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 ?
Marisa Franca says
April 26, 2017 at 7:28 amHello, 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.
Melanie @ Nutritious Eats says
April 24, 2017 at 10:35 pmWow, That looks like store bought! Perfection!
Marisa Franca says
April 25, 2017 at 7:25 amThank you, Melanie!
Kelly @ Trial and Eater says
April 24, 2017 at 8:54 pmI love reading the story behind this recipe! And the flatbread seriously looks great, I’d love some right now.
Marisa Franca says
April 25, 2017 at 7:28 amHi, Kelly! I’d love to send you some, except our kids, got the rest.
anne says
April 24, 2017 at 4:57 pmThis looks so delicious! I’m going to try making this soon.
Marisa Franca says
April 24, 2017 at 6:45 pmHi, Anne! My daughter-in-law says she has it for breakfast.We don’t have any left to try — the family took it all.
soniya Saluja says
April 24, 2017 at 12:29 pmWow,, 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
Marisa Franca says
April 24, 2017 at 6:46 pmOh, Soniya! I wish I could. Our kids wiped us out of all of the flatbread. We are going to be a flatbread making machine.
Amy says
April 24, 2017 at 12:10 pmThat looks like some amazing flatbread! Delicious! I’m such a bread fiend!
Marisa Franca says
April 24, 2017 at 12:27 pmThank you, Amy! You aren’t the only bread fiend. ?
Molly Kumar says
April 24, 2017 at 12:43 amOMG, 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 🙂
Marisa Franca says
April 24, 2017 at 6:55 amHi, Molly! The family has been begging us to make more. Baba Ghanoush is on the roster this week. 🙂
valmg @ From Val's Kitchen says
April 23, 2017 at 11:14 pmMy husband is a big fan of flatbread. This would be well received here because it sounds like it’s versatile enough to be used for a number of different things.
Marisa Franca says
April 24, 2017 at 6:56 amHello, Val! We now see why flatbread is so popular. We’ve made pitas for years but flatbread has a different texture that we like.
ManilaSpoon says
April 23, 2017 at 8:48 pmOnce 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!
Marisa Franca says
April 24, 2017 at 6:59 amI think it’s the smell of baking bread that increases the anticipation and appetite!!
Swathi says
April 23, 2017 at 7:08 pmYour 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.
Marisa Franca says
April 24, 2017 at 7:00 amThank 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.
Amy Katz from Veggies Save The Day says
April 23, 2017 at 1:56 pmThis flatbread looks amazing! Is there anything you don’t know how to make? 🙂
Marisa Franca says
April 24, 2017 at 7:02 amThank you, Amy! Well, there are so many great recipes out there we love trying new dishes.
Traditionallymodernfood says
April 23, 2017 at 11:12 amI do chappati everyday never bread this in home. Anything that is homemade is always good. This is freezer safe too perfect for lazy days
Marisa Franca says
April 23, 2017 at 1:55 pmYou can never go wrong with homemade unless you read the recipe wrong. ? Even then you can sometimes make lemonade out of the lemon.
Gloria @ Homemade & Yummy says
April 23, 2017 at 9:20 amI 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.
Marisa Franca says
April 23, 2017 at 1:56 pmHi, Gloria! If you make bread this will come as a breeze! We are ready to make our 6th batch!
Natalie says
April 22, 2017 at 3:01 pmI 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 😉
Uma Srinivas says
April 22, 2017 at 12:34 pmYour flat bread looks very beautiful :). the shapes are perfect. Can be used for many recipes, looking forward to make this soon.
Marisa Franca says
April 22, 2017 at 5:14 pmThank 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! ?
Jean | DelightfulRepast.com says
April 22, 2017 at 12:12 pmMarisa, 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!
Marisa Franca says
April 22, 2017 at 5:16 pmHi, 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. ?
Sandhya Ramakrishnan says
April 22, 2017 at 11:01 amThose 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.
Marisa Franca says
April 22, 2017 at 5:17 pmHello, 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.
Marlynn | UrbanBlissLife says
April 22, 2017 at 1:32 amWow these turned out perfectly! I love flatbread but have never made it at home. Can’t wait to try this recipe!
Marisa Franca says
April 22, 2017 at 7:29 amHi, Marlynn! If you do try out the recipe let me know how you like it. Have a great weekend.
Adriana Lopez Martn says
April 22, 2017 at 1:23 amwow love flatbread and even more homemade seems fairly easy I must venture in trying to make it soon. Mediterranean cuisine is one of my favorites.
Marisa Franca says
April 22, 2017 at 7:28 amHello, Adriana! You really should try making the flatbread — it’s very easy and I agree, Mediterranean has a lot of great dishes.
Susie says
April 21, 2017 at 11:23 pmYou’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?
Marisa Franca says
April 22, 2017 at 7:27 amHi, 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!
Kylee from Kylee Cooks says
April 21, 2017 at 5:32 pmI love homemade breads. This one looks super easy and delicious. My family would really enjoy this recipe!
Chiara says
April 21, 2017 at 5:20 pmit seems like our piadina , a typical bread from Romagna, we love it filled of ham and cheese ! Un abbraccio
Marisa Franca says
April 21, 2017 at 6:34 pmCiao, Chiara! I would love to taste the piadina from Romagna. Do you have a recipe? We love making yeast bread. Un abbraccio forte.
Stephanie@ApplesforCJ says
April 21, 2017 at 4:29 pmMarisa your flat bread looks amazing. And I love that you made it in the cast iron skillet. Great idea. I bet this would be really good with some baba ghanoush 🙂
Marisa Franca says
April 21, 2017 at 6:31 pmHi, 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.
Veena Azmanov says
April 21, 2017 at 2:32 pmI love flat bread. We make a lot of chapati and tortilla here. Love this Marisa. Looks so good and easy too. Can’t wait to try.
Marisa Franca says
April 21, 2017 at 2:55 pmThank you Veena. Let me know how you like it! We just finished another batch today. ?
Diane P. says
April 21, 2017 at 11:00 amThis bread looks phenomenal, Marisa! Can’t wait to try it! I love bread…..
Marisa Franca says
April 21, 2017 at 11:06 amThank you, Diane! We are making some more today! We’re going to Indy tomorrow to see the grandsons play their sport’s games. Have a great weekend. Abbracci!!
Diane P. says
April 21, 2017 at 12:55 pmTi abbracci anche tu, Marisa!
ginny entrekin says
April 21, 2017 at 10:05 amIn the directions you say to add the oil. Oil is not listed in the ingredients. How much oil should be in the recipe. Thanks
Marisa Franca says
April 21, 2017 at 10:46 amHi, 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.
Jovina Coughlin says
April 20, 2017 at 4:37 pmI 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.
Marisa Franca says
April 20, 2017 at 6:47 pmHi, 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!!