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.

Flatbread sold in bakeries and grocery stores usually contain milk and sugar, and I find these ingredients very unnecessary so I end 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 portion, and the quality.

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.

So 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.

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 towel and leave the dough to rest for 15 minutes.

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 on medium heat, and fry the flatbreads with no oil one by one. I use 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. As that’s when the griddle (or a non-stick pan) is heated properly, and the flatbread will start rising. 

If you don’t get hot air pockets, you might need to leave the dough a bit thicker and test. 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 flatbread 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 favourite 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
• Stewed aubergine
• Baba ganoush
• Aubergine and chickpea curry
• Coconut vegan korma
• Lentil vegan wraps
• Tandoori salmon
• Lamb kofta balls

WEIGHT WATCHERS POINTS

There are 2 smart points per flatbread on Weight Watchers FreeStyle plan.

If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!

Homemade Soft Flatbread

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.

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 15 minutes

Total Time 45 minutes

Servings 16 flatbreads

Author Diana

Print Recipe

Ingredients

• 3 cups all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3 cup vegetable oil
• 1 cup water warm

Instructions

• Start by mixing the ingredients and kneading the dough. 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.
• 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 towel and leave the dough to rest for 15 minutes.
• Using a roller pin, roll the dough balls into 7″ inch disks.
• Heat a griddle on medium heat, and fry the flatbreads with no oil one by one. Use 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. As that’s when the griddle (or a non-stick pan) is heated properly, and the flatbread will start rising. If you don’t get hot air pockets, you might need to leave the dough a bit thicker and test. 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 big hot air pockets are not a must, so if you just get a few small ones, then that’s totally fine! Serve immediately or store covered for up to 2 days.

Diana’s Tips

• Store covered for up to 2 days at room temperature.
• Store in the fridge for up to 3-4 days covered. Reheat over the stovetop, place directly over the flame and keep flipping.
• Store in the freezer for up to 2 months.
• There are 2 smart points per flatbread on Weight Watchers FreeStyle plan.

Nutrition facts

Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Sodium: 146mg | Potassium: 56mg | Calcium: 17mg | Iron: 1.1mg

Course Baking

Cuisine Middle Eastern

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