flatbread recipe

Use these homemade flatbreads for folded sandwiches, for dipping into soups or cut them into wedges and serve next to your favorite dips. They are soft and fluffy in the middle and give just enough to fold them slightly. You won’t be able to make closed wraps with these — think of them more like what surrounds a gyro or similar to the texture of naan bread.

Easy Sesame Garlic Flatbread

garlic cloves, finely minced

sesame seeds

olive oil

water

active dry yeast (1 packet)

honey or sugar

(260 grams) all-purpose flour, plus more as needed

fine sea salt

Really great recipe, thanks!  First attempt turned out perfect, better than anything I can get at the store.  I'll be making this often.

This soft and fluffy flatbread recipe calls on baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!

Soft and Fluffy Flatbread (No Yeast)

(260 grams) all-purpose flour

baking powder

maple syrup or sugar

(175 ml) cold water

Vegetable oil

Tried these for the first time today and they were delicious. Thanks for the recipe. My bread was slightly denser, as I used wholemeal flour.

I made these tonight and my fiancé declared they were the best flatbreads he’d ever eaten in his life...! Thanks for a great recipe!

I have made these flatbreads several times ...so easy and taste is amazing ...such a simple no fuss recipe too  many thanks judy

This recipe is amazing! My 2-year old loves the flatbread, I add cheese and make them into a thick quesadilla. Thanks for the recipe!!

Thank you for sharing, the best recipe for no yeast flatbread I have tried making. Big hit with the family.

I did a 2/3 batch to try out the recipe. They were really easy to make, and I could have rolled them thinner than I did. They were quite thick but still tasty. Now I want to try the same as a pizza base.

My husband and I love this bread. It is so soft and chewy. I let it rest a bit longer and it turned out even better. I plan to try it out with different flours (buckwheat and maybe even chickpea).

For what this is - super easy - we really enjoyed them! I pan-fried in a mixture of olive oil and butter and used gluten free flour; which just called for extra water.  Definitely my new flatbread go-to!

I just tried this recipe and the flat bread came out beautiful and delicious! I used a rosemary garlic olive oil and buttered the bread right out of the pan. I will definitely use this recipe again.

https://www.youtube.com/watch?v=FUlc3W9ZNZU

This soft and fluffy flatbread recipe calls on baking powder instead of yeast and takes about 30 minutes to make from start to finish.

Soft and Fluffy Homemade Flatbread (No Yeast)

Easy keto flatbread recipe topped with sautéed mushrooms and crispy sage leaves. A mouthwatering low carb side dish or light keto vegetarian meal.

Keto Flatbread

olive oil (divided)

crimini mushrooms

Salt and pepper

garlic,

tbsp fresh chopped sage

Fontina cheese ((can sub mozzarella))

sage leaves

Flaked sea salt

Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the paper.

Follow the directions for making the focaccia dough, but be sure to omit the rosemary and the water. Turn the dough out onto the prepared pan and use your hands to press out into a 10x14 inch rectangle.

Bake 15 minutes, until just firm to the touch. Remove and let cool while preparing the topping. Raise the oven temperature to 375F.

Add 2 tablespoons of the oil to a medium skillet over medium heat. Once hot, add the mushrooms and sprinkle lightly with salt and pepper. Cook 5 minutes, until the mushrooms are beginning to brown.

Add the garlic and chopped sage, and cook another 2 minutes, until fragrant. Remove from heat.

Sprinkle the cheese evenly over the crust, leaving a 1/2 inch border. Layer on the cooked mushrooms and bake 10 to 15 minutes, until the crust is golden and the cheese is melted.

Meanwhile, heat the remaing oil in the skillet over medium heat. Once hot, add the whole sage leaves and cook until crispy, 1 to 2 minutes.

Remove the bread from the oven and place the sage leaves in rows on top, one for each slice. Sprinkle lightly with the sea salt and cut into slices.

This Homemade Flatbread recipe is the carb you need right now. It&#039;s soft, fluffy, and super flavorful. Brush it with olive oil and sprinkle with fresh parsley on top for a warm, soft, and fresh snack or dinner side. 

Easy Homemade Flatbread Recipe

water (about 105˚F)

dry yeast

sugar

yogurt

salt

basil

oregano

garlic powder

all-purpose flour

parsley

olive oil (for brushing)

In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy.  Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.

Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.

Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.  Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal.  Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.

Preheat a frying pan over medium-low heat.  Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.  Lightly brush the top of the rolled out dough with olive oil.

When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.  While frying, brush the opposite side of the flatbread with olive oil.  Flip the flatbread and cook for 1 more minute, or until golden on the bottom.  Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.  Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.  Serve warm or cold.

This Chicken Florentine Flatbread is easier than you think and crazy delicious!

Chicken Florentine Flatbread

2-3 store-bought or homemade flat breads (OR naan)

butter (melted)

Italian seasoning

chicken breasts (pounded

pepper

cherry tomatoes (halved, (you can also use thin slices of a roma tomato))

spinach leaves

parmesan cheese

mozzarella cheese

tomatoes

Preheat oven to 400 degrees. Line a large baking sheet with nonstick foil and spray lightly with cooking spray.

Season chicken breasts with salt, pepper, and 1 teaspoon of italian seasoning. Cook in a large pan over medium high heat for about 6-8 minutes until chicken is cooked through and juices run clear. Set chicken aside.

Whisk together melted butter and 2 teaspoons Italian seasoning. Brush over naan/flat bread. Sprinkle evenly with mozzarella cheese. Scatter chopped spinach over cheese. Add tomatoes and chicken. Sprinkle with parmesan cheese. (If including optional basil and sun dried tomatoes, add now) Sprinkle remaining 1 teaspoon Italian seasoning over the parmesan cheese.

Bake flat breads 6-8 minutes until cheese is melty. Allow to cool slightly before serving. Enjoy!

Roti canai

milk

unsalted butter, melted

egg, lightly beaten

(375 grams) plain flour, plus extra to dust

tsp caster sugar

Canola oil spray

Serve this light and flaky flatbread with a good curry.

caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

Crispy and soft all at once, roti canai is essential with any Malaysian curry.

(2 cups) plain bread flour

tsp salt

butter, melted

vegetable oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971913614001&=domain=taste

5348771529001-5971913614001

Lavash is an unleavened flatbread common to Armenia and most of the Middle East, Transcaucasia, and Western Asia regions.

Lavash

flour (, sifted)

water ((at 95 F / 36˚C))

water spray bottle ((with lukewarm water))

Stand mixer

Add the flour into the bowl of a stand mixer and make a well in its center.

Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.

Kneading must be very fast and the dough must be soft and homogeneous.

The dough must come off the edges of the bowl.

Leave the dough in the bowl and cover it with plastic wrap.

Let it rest in a warm place away from drafts for 30 minutes.

Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.

Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.

Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)

Divide the dough into 3 or 4 dough pieces and roll them up.

Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.

Place each bread one at a time on the hot oven baking sheet and bake for 4 to 5 minutes.

Baking in an oven

Place each bread one at a time on the very hot griddle and bake each bread for about 2 minutes on each side

Baking on a griddle

Place each bread one at a time on the very hot pan and bake for about 2 minutes on each side.

Baking on a pan

Heat the pizza stone for one hour in an oven at 430 F (220˚C).

Bake each lavash on the stone in an oven at 375 F (190˚C) for 4 to 5 minutes.

After baking, lightly spray each lavash with warm water.

Baking on a pizza stone

Hummus Flatbread with Sun-Dried Tomatoes, Spinach, and Pesto is a healthy appetizer or meal

Hummus Flatbread with Sun-Dried Tomatoes, Spinach, and Pesto

naan flatbread, see note*

Sabra Roasted Pine Nut Hummus

baby spinach

sun-dried tomatoes,

pine nuts

pesto sauce

feta cheese crumbles

Heat 2 teaspoons of olive oil in a...

Heat 2 teaspoons of olive oil in a skillet over medium heat, add the spinach and cover. Cook until spinach is wilted, stirring occasionally, about 2 minutes.

Toast the naan/flatbread on a skillet or in...

Toast the naan/flatbread on a skillet or in the oven.

Smear the hummus liberally over the naan. Layer...

Smear the hummus liberally over the naan. Layer with sauteed spinach, sun-dried tomatoes, and pine nuts. Drizzle with pesto sauce and sprinkle with cheese. Cut into pieces and serve.

Note: You can serve this hot like a...

Note: You can serve this hot like a hummus pizza by preparing the recipe on a baking sheet and baking at 400 degrees F for 12 to 15 minutes, or until the flatbread is crispy.

This is a super soft and fluffy and delicious Turkish Bread called Bazlama. Tastes amazing when slathered with some butter or olive oil. Tastes even better with mutton or lamb stew/curry! If you want to make perfectly soft Turkish flatbread every time, follow the 6 simple tips mentioned here.

How to make Turkish Bread-Tips to make them soft and puff up

all purpose flour or Maida

plain unsweetened yogurt (at room temperature)

tbsp. olive oil

In a big bowl take lukewarm water. Add sugar and yeast.

Give it a quick stir to dissolve the sugar and let the yeast bloom for 10 to 15 minutes

The mixture should turn frothy. If you don't see any bubbles or any froth you probably need to use new yeast!

Add all purpose flour, salt, plain unsweetened yogurt and olive oil (2 tablespoons)

Combine to form a dough. Make sure that the dough is slightly sticky and wet (you may need to add one or two more tablespoons of water)

Add another tablespoon of olive oil and the dough should come together

Knead the dough well and shape it like a ball

Rub some olive oil on the walls of the bowl so the dough doesn't stick too much to the bowl

Cover the door with a cling wrap or a lid and place it in a warm place for 1 hour

The dough should have doubled in size

Sprinkle some dry flour on your work surface and place the expanded dough on it. Carefully fold the dough to form a loaf shape and divide it into four portions

Make sure not to need the dough anymore. We want to preserve the air pockets that have formed so that the flat bread turns out soft

Make smooth balls out of the four portions, cover them and let them rest for 10 minutes

Sprinkle some dry flour on your work surface, press and flatten the dough balls

Briefly use your rolling pin to flatten the dough to 8-10-inch circles

Pre-heat your pan for 5 minutes on medium-high heat and place the rolled out dough

After 20 to 30 seconds you will see little bubbles coming up, at this point you can flip the bread and cook for another 30 seconds

Flip the bread another time and this time it should start to puff up

After it has totally puffed up, flip it back and cook for another 20 to 30 seconds

Cover the flatbread with a cloth to keep it soft and warm

Possible toppings on the bread: butter, olive oil, chilli flakes, chopped coriander or parsley

Tip 1: Make the dough with plain unsweetened yogurt instead of milk. This will make the bread softer and tastier

Tip 2: The consistency of the dough should be super soft. Initially the dough is going to feel wet and sticky but it's going to come together as soon as you add a little bit oil. If your dough is dry and hard your flatbread will turn out like a pizza base lol!

Tip 3: Once the dough has fermented and expanded, don't knead it anymore. This way they would be minimal gluten formation and the flatbreads will turn out softer

Tip 4: When you make the dough balls or when you roll out the dough, make sure there are no holes or cracks otherwise the flatbread will not puff up

Tip 5: Make sure to preheat the pan for 5 minutes on medium-high heat before cooking the bread. If the pan is on low heat your bread won't puff up very well

Tip 6: Make sure to wrap the flatbread in a cloth as soon as it comes off the pan. This way they will stay warm and soft

Tips 

Pesto Chicken Caprese Flatbread with shredded pesto chicken, cherry tomatoes, and fresh basil,&nbsp; mozzarella and parmesan cheese.

Pesto Chicken Caprese Flatbread

flatbread

chicken (, shredded/chopped (rotisserie chicken works great!))

mozzarella cheese (, sliced)

cherry tomatoes (, halved)

basil leaves (, chopped (about 6-8 leaves))

balsamic vinegar

Preheat oven to 500 degrees F.&nbsp;

Brush flatbreads with olive oil. Toss shredded chicken in pesto sauce.&nbsp;

Layer flatbreads with thinly sliced mozzarella cheese, then tomatoes, and then shredded chicken.&nbsp;

Sprinkle parmesan cheese on top.&nbsp;

Bake for 4-8 minutes or until cheese is melted and bubbly. Remove from oven.&nbsp;

Sprinkle with chopped basil and drizzle with a little bit of balsamic vinegar, if desired.

Top 12 flatbread recipe recipes from across the web

The most viewed flatbread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Sesame Garlic Flatbread

Soft and Fluffy Flatbread (No Yeast...

Keto Flatbread

Easy Homemade Flatbread Recipe

Chicken Florentine Flatbread

Roti canai

Roti canai

Roti canai

Lavash

Hummus Flatbread with Sun-Dried Tom...

How to make Turkish Bread-Tips to m...

Pesto Chicken Caprese Flatbread

Top 12 flatbread recipe recipes from across the web

The most viewed flatbread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sesame Garlic Flatbread

Soft and Fluffy Flatbread (No Yeast...

Keto Flatbread

Easy Homemade Flatbread Recipe

Chicken Florentine Flatbread

Roti canai

Roti canai

Roti canai

Lavash

Hummus Flatbread with Sun-Dried Tom...

How to make Turkish Bread-Tips to m...

Pesto Chicken Caprese Flatbread

The most viewed flatbread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine