homemade flatbread

These homemade flatbreads are so easy to make, with no yeast required! They&#039;re perfect stuffed with all kinds of sweet or savoury fillings.

Easy Homemade Flatbreads (Italian Piadina)

tsp baking powder

Salt

Black pepper

ml (~ 1/4 cup) olive oil

250 ml (~ 1 cup) water

Add the flour and baking powder to a large mixing bowl, and add a good pinch of salt and pepper. Roughly mix. Make a well in the centre, and pour in the olive oil and water. Use a spatula or wooden spoon to bring the mixture together into a rough, sticky dough.

When the dough has just come together, turn it out onto a clean, well-floured worktop.

Scatter a little more flour over the top, and use clean hands to start bringing the dough into a ball. Add a little more flour as needed to help the dough become less sticky and to stop it from sticking to the worktop. When the dough is less sticky, knead it for around 5-10 minutes.

Place the ball of dough in a lightly greased bowl, cover with a tea towel, and let it rest for 30 minutes.

Divide the dough into 6 equal pieces, and roll one of the pieces very thinly, dusting with more flour to stop it sticking to the worktop.

Place a large non-stick frying pan over a medium-high heat. When it's hot, pick up the rolled-out dough by rolling it over the rolling pin, and lay it in the pan. Prick all over with a fork to help prevent large bubbles. Cook for a few minutes, until the underside is slightly browned, then turn the piada over and cook the other side.

Remove the cooked piada from the pan, and repeat with the remaining balls of dough. Best eaten immediately, with your choice of fillings.

This simple Italian recipe is the answer to any dinner doubts. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99.

Piadina with two fillings recipe

tsp fine sea salt

unsalted butter, softened

full-cream milk

Warm and cheesy bread stuffed with anything you like and dripping with garlic butter. Can you imagine anything better????

Stuffed Flatbread: Fill With Cheese + Anything!

flour

baking powder

salt

(237 grams) of plain, unsweetened Greek yogurt

grated cheese

salted butter

garlic, garlic

Heat the oven to 375 degrees F (190...

Heat the oven to 375 degrees F (190 degrees C).

Add the flour, baking powder, and salt to...

Add the flour, baking powder, and salt to a bowl and stir to mix. Add the yogurt and stir until a very wet mess of a dough is formed. (You can do this in a stand mixer if you like; fit the mixer with the dough hook or paddle attachment and mix on low speed.)

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface that’s been dusted with a bit of flour. Use your hands to knead the dough for a minute of two until the dough is smooth and cohesive.

Cut the dough into two or three pieces....

Cut the dough into two or three pieces. Roll each piece of dough out into a disk or a square that’s 1/4 to 1/2-inch thick.

Pile one side of the dough with about...

Pile one side of the dough with about 1/4 cup of cheese and whatever filling you’re using. Fold the other side over the filling ingredients and press the edges of the dough together to seal into a packet. Gently press the top of the flatbread with your palm to flatten it down a bit.

Cook the flatbreads one at a time in...

Cook the flatbreads one at a time in a dry skillet set over medium-high heat. Cook each flatbread for about 3 minutes on each side until the outside is golden brown. Put the flatbreads on a baking tray lined with parchment and set in the oven to bake for 8-10 minutes until they feel springy. 

While they bake, add the butter, minced garlic,...

While they bake, add the butter, minced garlic, and crushed red pepper to a small saucepan and set it over medium heat. When the butter has melted and starts to simmer, cook for about 3 minutes longer until the garlic is turning golden brown.

Brush the flatbreads with garlic butter and serve.

An easy, everyday flatbread made with oats, barley and buttermilk. Only 30 minutes from start to finish!

Quick Finnish Flatbread with Oats and Barley (Rieska)

old fashioned rolled oats + 2 tablespoons for sprinkling

barley flour (feel free to substitute rye or whole wheat)

all-purpose flour

baking soda

sugar

unsalted butter

buttermilk

Preheat the oven to 475 degrees.  Grease a 9 x 13 baking pan or spray with nonstick spray.  Set aside. 

Whisk ½ cup of oats, barley flour, all-purpose flour, baking powder, baking soda, salt and sugar together in a medium bowl.

Combine butter and buttermilk.  Stir together with a fork (the butter may clump slightly, but this is fine).

Add the wet ingredients to the dry ingredients.  Gently mix with a fork until just incorporated.  Transfer the dough to the prepared pan and smooth the top (a small offset spatula works well for this).  Sprinkle evenly with 2 tablespoons of oats.  Bake until bread springs back to the touch and is beginning to turn golden brown, about 15-17 minutes.

Transfer the pan to a wire rack to cool.  Cut flatbread into 2 inch squares to serve.  The flatbread is best the day it is baked, but leftovers can be stored in an airtight container and room temperature for a day or so.

Sourdough flatbread is easy to make and is a great way to use sourdough discard. Whole wheat flour adds delicious texture to this flatbread!

Sourdough Flatbread with Whole Wheat Flour

all purpose flour

whole wheat flour

¼ tsp baking powder

butter

sourdough starter

water

Place the flours, salt, and baking powder into a food processor and pulse to combine.

Add the butter (or ghee) and pulse until coarse crumbs form.

Add the sourdough starter and pulse until combined.

Turn on the food processor and slowly drizzle in the warm water just until a dough ball forms. You may not need to use the entire half cup of water.

Turn the dough out onto a floured board and knead a few times until it's soft.

Wrap the dough in plastic wrap (or beeswax wrap) and set aside to rest at room temperature for at least 4 hours and up to 24 hours.

When you&#39;re ready to make the flatbread, remove the dough from the plastic wrap and divide it into 6-8 roughly equal-sized pieces.

Flatten each dough piece into a disc, then roll the disc about ¼” thick, using a sprinkle of flour to prevent sticking if necessary.

Heat a cast iron skillet over medium-high heat. Allow it to get very hot. Then, place one flatbread dough into the dry skillet and cook for 1-2 minutes until bubbles start to form. Flip and cook on the other side for an additional minute. Remove the flatbread from the skillet and repeat the rolling and cooking with the remaining discs.

These turned out great. Very tasty and nice fluff. They are definitely better fresh but will heat up well with a light heat in the toaster oven. Paired well with the indian curry I made.

https://content.jwplatform.com/videos/sthMhC7u.mp4

Learn how to make sourdough flatbread with whole wheat flour!

Sourdough Flatbread

Top 5 homemade flatbread recipes from across the web

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Easy Homemade Flatbreads (Italian P...

Piadina with two fillings recipe

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Quick Finnish Flatbread with Oats a...

Sourdough Flatbread with Whole Whea...

Top 5 homemade flatbread recipes from across the web

The most viewed homemade flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Flatbreads (Italian P...

Piadina with two fillings recipe

Stuffed Flatbread: Fill With Cheese...

Quick Finnish Flatbread with Oats a...

Sourdough Flatbread with Whole Whea...

The most viewed homemade flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine