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First, let me just say, YUM! We love flatbread! It’s so versatile and super easy to make. Last night we at it with meatballs and tzatziki sauce and this morning we had it covered in peanut butter. We’ve made homemade pizza with it a lot, too.
Let’s get started!
Flatbread has mostly the same ingredients as any other type of bread. Flour, sugar, fat… you know the drill. Flatbread is a chewier bread, though, so it requires a few changes to keep it soft. Making flatbread is a lot like making homemade tortillas (here’s my recipe for that) except flatbread is far more forgiving.
First warm the milk just a bit. Although I try to use my microwave as little as possible, it is the fastest and easiest way to warm this little half-cup of milk. Just about 20 seconds in the microwave and it’s ready to go. Add the milk and water to your mixing bowl along with the honey and yeast. Give it a quick stir and wait for it to start to bubble.
I’m spoiled and make my bread in the mixer, but I’ve definitely folded, mixed and kneaded loaves of bread by hand. Both ways are totally doable.
Turn the mixer on low and start adding the flour, salt and oil. Olive oil is a great choice for flatbread!
When the ingredients are combined, continue to knead on a higher speed for about two minutes. The bowl should look pretty clean by the end of that time frame.
I leave my dough in the bowl and cover it with plastic wrap. Let it rise for about an hour or until doubled.
Punch it down and remove it from the bowl.
The dough feels silky soft after rising and it feels so good to work with!
With a bench scraper, cut the dough into 8 equal parts. Lightly shape the dough into balls.
Warm a skillet on the stove and add a thin layer of olive oil.
Using your rolling pin on a lightly floured board or counter, roll out one dough ball to about a 1/8″ thickness. Remember that flatbread is supposed to be thicker than a tortilla so don’t go too thin.
Place the dough on the heated skillet and fry it flipping it over to cook the other side.
When lightly browned on both sides, remove and place on a kitchen towel to cool. Repeat with the remaining dough.
Don’t forget to get creative! In the mixing process you can add in garlic and herbs or cheese or just keep it simple for more diversity.
Store in a plastic zipper bag in the refrigerator for up to a week or on the counter at room temperature for a couple of days.
This recipe can be successfully doubled to feed a bigger crowd or have extra for the freezer.
Homemade Basic Flatbread
- 1/2 Cup Warm Milk
- 2/3 Cup Warm Water
- 2 1/4 tsp Yeast
- 1 tsp Honey
- 3 Cups Unbleached, All-Purpose Flour
- 1 tsp Sea Salt
- 1 Tbsp Extra Virgin Olive Oil
- Place warmed milk and water in mixing bowl with yeast and honey. Stir once to lightly combine. Allow yeast to bubble for about 10 minutes.
- Start the mixer on low and add about a cup of flour.
- Add salt and oil.
- Add remaining flour and beat until combined. Beat 2 minutes longer until dough cleans the bowl.
- Form dough into a ball and put in a greased bowl. Cover the bowl with plastic wrap and allow dough to rise in a warm place for about an hour.
- Punch down the dough and cut into 8 equal pieces.
- Roll the 8 pieces into individual balls.
- On a floured surface, roll out a ball to about 1/8-inch thickness.
- Warm a skillet to medium low heat and add about 2 teaspoons of olive oil to heat.
- Place the flatbread on to the heated skillet.Fry until lightly browned, then flip and fry the other side.
- Remove from the skillet and place on a towel or cooling rack to cool.Repeat with remaining portions.
- Eat while warm or store in a plastic zipper bag on the counter for 2 days or in the refrigerator for a week.