Homemade Soft Flatbread

Nothing beats homemade soft flatbread that is not only delicious but also really fun to make! These flatbreads are ready in under 45 minutes from start to finish and require very basic ingredients and no yeast!

Flatbread that is sold in bakeries and grocery stores usually contains milk and sugar, and I find these ingredients very unnecessary so I usually make my own flatbread at home. It’s really simple to make and does not require too much effort. I also like the fact that I know what exactly goes into my food that way, and that I can control the taste, the amount of salt, the portion, and the quality.

Next, try your hand at another easy bread recipe, and make my no-knead artisan bread! I love that it’s baked inside of a Dutch oven.

The Best Homemade Flatbread Recipe

The ingredients required to make this recipe are very similar to what you’d use to make tortilla bread. The ratios are a bit different though, and the thickness of the dough needs to be a bit thinner for the lovely hot air pockets to form.

How to Make Flatbread

Step 1.

Start by mixing the ingredients and kneading the dough. To be honest with you, I usually knead the dough using my stand mixer. However, you could knead the dough using your hands if you prefer. I find it really fun to knead the dough by hand, but a stand mixer is easier and quicker.

Add the flour, baking powder, salt, vegetable oil, and warm water into your mixing bowl and knead until you get a lovely elastic dough ball.

Follow the amounts of ingredients that I listed in my recipe card below, but remember that flour can be different from one country to another and you might need to add more or less water or flour to form a soft dough ball.

If the dough ball is too dry, add a little bit of water and knead. If it’s too wet, add a little bit of flour and knead. Do not add too much flour as that can really dry the dough and you’ll end up with flatbreads that are tough.

Step 2.

Using a dough scraper, divide the dough ball into 16 balls that are equal in size. Flatten them slightly with your hand, cover with a clean kitchen towel and leave the dough to rest for 15 minutes.

It’s important to shape the divided dough into balls to get round flatbreads, otherwise, you will get odd shapes.

Step 3.

Using a roller pin, roll the dough balls into 7″ inch disks. I like to use my non-slip and non-stick pastry mat that has all the measurements, this ensures that all of my flatbreads are uniform. 

Step 4.

Heat a griddle or a non-stick pan on medium heat for around 3-4 minutes and make sure that it’s warmed up but not too hot, and cook/bake the flatbreads with no oil one by one. I use kitchen tongs to flip the flatbread from one side to another.

Always expect that the first one won’t look right, start judging the results starting from the second flatbread that you make. That’s when the griddle (or a non-stick pan) is heated properly, and the flatbreads will start rising. 

If you don’t get hot air pockets, you might need to leave the dough a bit thicker and test again. I usually roll the dough into very thin disks and it works fine.

Make sure that you stay by the stove as you work with the flatbread as it can get burnt really easily.

The hot air pockets are not a must, as I said before I usually get one or 2 giant air pockets in my flatbread. But if you get a few small ones, then that’s totally fine!

Simple Multipurpose Flatbread

These flatbreads are made all over the world, they’re very similar to Indian roti or naan if the dough is rolled into thicker disks, or thinner disks to make something similar to tortilla bread. The flatbreads aren’t crispy, but rather soft. So when used for wraps, they won’t crack and can be really easily folded.

My favorite way to have these flatbreads is to make an easy 5-minute flatbread pizza!

Here are a few suggestions for what you can serve the flatbread with:

• Vegan coconut curry
• Vegan sweet potato curry
• Vegan cauliflower tacos
• Mushroom bhaji
• Kidney bean curry
• Baba ganoush
• Aubergine and chickpea curry
• Coconut vegan korma
• Lentil vegan wraps