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    Home » Meal Type » Breads » Homemade Soft Flatbread

    Homemade Soft Flatbread

    Published on May 6, 2019 | updated on December 3, 2020 by Diana

    Jump to Recipe

    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!

    Flatbreads on parchment paper

    Flatbread that is 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 amount of salt, the portion, and the quality.

    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.

    A stack of flatbreads

    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.

    A dough ball in a glass bowl

    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.

    16 Dough balls

    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. 

    Rolling out the dough

    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. As 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!

    A bunch of flatbreads on parchment paper

    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

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    I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

    If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

    I hope that you love every recipe that you make! – Diana x

    Easy flatbread

    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.
    4.75 from 4 votes
    Print Pin Rate
    Course: Baking
    Cuisine: Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Resting time: 15 minutes
    Total Time: 45 minutes
    Servings: 16 flatbreads
    Calories: 85kcal
    Author: Diana

    Ingredients

    • 3 cups (375 grams) all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ⅓ cup (80 ml) vegetable oil
    • 1 cup (235 ml) 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.

    Notes

    • 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

    Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Sodium: 146mg | Potassium: 56mg | Calcium: 17mg | Iron: 1.1mg
    Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!

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    1. Lily Sabouri

      February 20, 2021 at 12:52 am

      Can I knead the dough in a stand mixer? If yes, at what speed and for how long?

      Reply
      • Diana

        February 20, 2021 at 11:12 am

        Hi Lily, I’m sure that you can use a stand mixer but I’m not sure about the speed. Just keep kneading until you get a somewhat smooth dough ball (see picture above).

        Reply
    2. Lily Sabouri

      February 19, 2021 at 10:02 pm

      I’ve never made bread dough before but this recipe seems easy enough to follow. I also like the recipe because it doesn’t have any milk in it. My question is, how long should I kneed the dough in my stand mixer and on what speed?

      Reply
    3. Gezelle Rose Pagonzaga

      May 07, 2020 at 12:05 pm

      5 stars
      Your recipe is just perfect! I’ve tried it. Thank you!

      Reply
      • Diana

        May 07, 2020 at 5:06 pm

        Glad you enjoyed the recipe, Gezelle!

        Reply
    4. Stacey

      April 19, 2020 at 5:35 pm

      4 stars
      Just made these for the very first time so I think they will take some practice. I got mini air bubbles and they taste so good. I’ll never buy flat breads again. Need to perfect this and then have a go at tortillas. Easy to follow recipe and had fun making them too

      Reply
      • Diana

        April 20, 2020 at 7:09 am

        I’m glad that you liked the flatbreads, Stacey. Thank you for taking the time to leave a review!

        Reply
    5. Wala Ahmad

      April 07, 2020 at 2:58 pm

      5 stars
      I loved the recipe and the portion is perfect, I made homemade shawarma and it went well with it.

      Reply
      • Diana

        April 09, 2020 at 3:14 am

        Thank you for sharing this kind review, Wala!

        Reply
    6. Paula

      October 30, 2019 at 4:40 am

      Your website is beautiful and I am anxious to try your recipes. Can the flatbread be made with whole wheat flour?

      Reply
      • Diana

        October 30, 2019 at 7:26 am

        Thank you Paula! I haven’t tried that myself, but the rule is to use 3/4 cup of whole wheat flour for of every 1 cup of plain white flour, and add 2 tsp of liquid so it doesn’t turn out too dry. So I would use 2.25 cups of whole wheat of flour, and add 6 tsp (equal to 2 tbsp) of water. If you try it, please let me know how it turns out!
        

        Reply
        • Portia

          June 15, 2020 at 1:48 pm

          Can I use self raising flour in this recipe?
          Thanks!

          Reply
          • Diana

            June 15, 2020 at 3:08 pm

            Hi Portia, you can, but you will need to omit the baking powder. Enjoy!

            Reply
    7. Naveen Sohail

      May 07, 2019 at 8:47 am

      Yeah you are right homemade flat breads are the best in health, in making and in everything. Love for blog and always waiting for new articles.

      Reply

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    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

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