Oriana’s Thoughts On The Recipe
Today, I want to share with you one of my absolute favorite go-to recipes: Super Easy Homemade Flatbread. I can’t tell you how many times this soft, pliable, and delicious flatbread has saved the day in my household. Whether it’s for a quick lunch wrap or an impromptu sandwich, this recipe never disappoints. These are very similar to those wonderful Greek pita-style flatbreads, without the pocket. Perfect for all kinds of meals! One of the best parts about this flatbread is how simple it is to prepare. You can mix up the dough in advance and pop it in the fridge, ready to roll out whenever you need it. This is a total game-changer for busy weeknights or when you’re planning a big family meal and want to get ahead. Plus, you can even freeze the cooked flatbread, so it’s ready to defrost and reheat in a flash. These flatbreads are perfect for folding, wrapping, and stuffing without breaking apart. They hold up beautifully, making them the ideal companion for any filling you can dream up. Trust me, once you try this recipe, you’ll be hooked!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Soft, Pliable, and Delicious!: This homemade flatbread is everything you want it to be: soft, pliable, super easy to make, and oh-so-delicious. It’s the perfect base for any wrap or sandwich you can think of, holding up beautifully under all sorts of fillings. Greek Pita-Style Perfection: If you love Greek pita bread, you’re going to adore these flatbreads. They’re the pocketless kind, which makes them ideal for wraps and sandwiches without any fuss. They don’t break when you fold them, so you can enjoy your meal without any mess. Plan Ahead Convenience: One of the fantastic things about this recipe is its flexibility. You can make the dough a day in advance and keep it in the fridge until you’re ready to use it. This makes meal prep a breeze, especially on those hectic days. Freezer Friendly: Cooked flatbreads can be frozen in a Ziploc bag. When you need them, just defrost and reheat. It’s that easy! This is a great way to always have homemade bread on hand without any last-minute rush. Homemade is always better: Knowing exactly what goes into your flatbread means you can enjoy a healthier, preservative-free option. Plus, homemade always tastes better!
Bread Flour or All-Purpose Flour: Provides the structure and texture. Bread flour gives a slightly chewier texture, while all-purpose flour is more tender. Salt: Enhances the flavor. Sugar: Feeds the yeast and adds a touch of sweetness. Dry Instant Yeast: Helps the dough rise. Note: I recommend using instant yeast since it doesn’t need to be activated; just mix it with the dry ingredients. You can substitute active dry yeast for instant dry yeast in equal amounts. However, you may need to proof it in warm liquid before using it in the recipe. Milk: Adds richness and helps tenderize the dough. Water: Hydrates the dough. Olive Oil: Adds flavor and helps with the dough’s elasticity.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Place flour, salt, sugar, and yeast in the bowl of a stand mixer fitted with the hood attachment. Mix to combine.
Step 2 – Combine Wet Ingredients
Combine warm milk, water, and oil in a small mixing bowl; stir to combine.
Step 3 – Knead and Rise
Turn on the stand mixture at a low speed and slowly add the milk mixture to the flour mixture. Knead for 8 – 10 minutes, or until smooth. Place the dough in a large, lightly oiled bowl. Cover with a damp kitchen towel and let it rest for 60 – 90 minutes, or until doubled in size. Make-Ahead Tip: If you are planning not to cook the flatbread the same day, allow the dough to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days.
Step 4 – Divide The Dough
Punch the air out of the dough. Divide the dough into 6 pieces. Shape into balls, place on a lightly floured baking tray or board, and cover with a damp cloth. Let them rest for 10 – 15 minutes while you prepare to start cooking them.
Step 5 – Cook
Lightly oil a medium-sized frying pan (cast iron gives you the best results) and place over medium-high heat to heat up. Note: I used a cast iron grill pan, that is the reason you see the grill marks on my flatbreads. Roll out each piece of dough on a lightly floured surface to 6 – 7 inches rounds, and ½ cm (just under ¼ inch) thick. Tip: Toss the pita back and forth a couple of times in your hands to remove excess flour. Place the roll-out flatbread in the hot pan and lightly brush with oil. Cook flatbread for 1 – 2 minutes, until bubbles start to appear. Turn over and cook each side for 1 – 2 minutes, until slightly puffy. To keep them warm, place them in a clean kitchen towel and cover until ready to serve. Repeat this with the remaining dough balls, brushing the pan with oil as needed.
Food Allergy Swaps
Dairy-Free: Use a plant-based milk substitute. Gluten-Free: Substitute with a gluten-free flour blend designed for bread-making.
Variations & Additions
Herbed Flatbread: Add dried herbs like oregano or thyme to the dough for extra flavor. Garlic Flatbread: Mix minced garlic into the dough or brush with garlic butter after cooking. Whole Wheat: Substitute half of the flour with whole wheat flour for a heartier texture, but keep in mind that the texture will be more dense and less fluffy inside.
Serving Suggestions
Wraps and Sandwiches: Perfect for lunch wraps or hearty sandwiches. These flatbread are my go-to when making falafel sandwiches. Side Dish: Serve alongside soups or stews. I love to serve these flatbreads with my Easy Greek Chicken Meatballs (Baked – No Eggs), Easy Grilled Chicken Shawarma, and Healthy Easy Lentil Patties (Egg-Free). Dips: Cut into wedges and serve with Easy Tzatziki Sauce [Greek Yogurt Sauce], hummus, or your favorite dip.
Make Ahead
If you plan not to cook the flatbread the same day, make the dough as instructed and allow it to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, place the covered dough in the refrigerator for up to 2 days. When ready to cook, remove the dough from the fridge, divide it into six portions, form the balls, and then let them rest for 60 -90 minutes until slightly puffy. Finally, cook as instructed.
Warm Liquid. Ensure your milk and water are warm (not hot) to activate the yeast properly. Knead the dough until it is smooth and elastic. This helps develop gluten, giving the bread its soft texture. Rest the Dough. Let the dough rest after kneading to develop the gluten. Allow the dough to rise in a warm, draft-free environment. Cover it with a clean kitchen towel or plastic wrap to prevent it from drying out. Thin and Even Rolling. Roll the dough evenly to ensure uniform cooking. No Stand Mixer? You can still make this recipe without a stand mixer. Kneading dough by hand may require a bit more time and effort than using a stand mixer. Be patient and knead the dough for about 10-15 minutes until it passes the windowpane test and becomes smooth, velvety, and slightly tacky.
Storing and Freezing Instructions
Storing: Cooked flatbreads can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freezing: Place cooked flatbreads in a Ziploc bag and freeze for up to 3 months. Defrost, sprinkle with a little water, and reheat in a dry skillet or microwave.
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Recipe Card 📖
