Easy homemade flatbread
Discover a simple and delicious recipe for homemade flatbread. With just five basic ingredients – water, all-purpose white wheat flour, yeast, sugar, and salt – you can make perfectly soft and fluffy flatbread from scratch. Perfect for wraps, sandwiches, or as a side for dips and spreads. Make this versatile flatbread at home with ease!
- 05 Apr 2025
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 3 Ingredients
Flatbreads are a versatile and delicious addition to any meal, perfect for dipping, wrapping, or just enjoying on their own. This easy homemade flatbread recipe uses simple ingredients and offers a straightforward method to create soft and flavorful bread right in your own kitchen.
Ingredients:
Instructions:
- In a small bowl, combine 1 cup of warm water (not too hot) and 1 teaspoon of sugar. Stir until the sugar is dissolved.
- Sprinkle 1 teaspoon of yeast over the water. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated.
- In a large mixing bowl, combine 3 cups of all-purpose white wheat flour and 1 teaspoon of salt. Mix well to distribute the salt evenly throughout the flour.
- Make a small well in the center of the flour mixture. Pour the yeast mixture into the well.
- Using a spoon or your hands, mix the ingredients until they come together to form a dough.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a tiny bit of water.
- Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1 hour, or until it's doubled in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 8 equal portions for smaller flatbreads or 4 portions for larger ones.
- Roll each portion into a ball, then use a rolling pin to flatten each ball into a thin circle or oval, about 1/4 inch thick.
- Preheat a large skillet or griddle over medium-high heat.
- Cook each flatbread for about 1-2 minutes on each side, or until they are puffed up and have golden brown spots.
- If the flatbread bubbles up while cooking, press it down gently with a spatula.
- Remove the cooked flatbreads from the skillet and place them on a plate. Cover them with a clean kitchen towel to keep them warm and soft.
- Serve the flatbreads warm with your favorite dips, spreads, or as a side to your meal. Enjoy!
Tips:
- For a richer flavor, let the dough rise for an extra 30 minutes to an hour.
- If you prefer a thinner flatbread, use a rolling pin to roll out the dough more before cooking.
- Add herbs or spices like rosemary or garlic to the dough for an extra flavor boost.
- Use a cast-iron skillet or a non-stick pan to cook the flatbreads for an even texture and nice browning.
- Store any leftover flatbread in an airtight container at room temperature for up to two days, or freeze for longer storage.
Making your own flatbread at home is surprisingly easy and incredibly rewarding. With just a few basic ingredients and a bit of time, you can enjoy fresh, homemade flatbread that complements any dish. Remember to experiment with flavors and thickness to find your perfect flatbread. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 3.15g | 8% |
| Sugar 1.50g | 2% |
| Fat | |
| Fat 1.69g | 2% |
| Saturated 0.16g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 10mg | 2% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 1.99mg | 12% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.29ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 1.13mg | 10% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 150mg | 4% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 490mg | 32% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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