Easy Flatbread Recipe (2024)

Updated on January 18, 2024|By Kate|2 Comments

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This quick and easy flatbread recipe is made with just a few simple ingredients like yeast, flour, and yogurt. These homemade flatbreads make a wonderful side or base for flatbread pizzas.

This easy flatbread recipe is a great way to try out baking with yeast. You can whip up these pillowy flatbreads with just yogurt, yeast, and few other pantry staples!

Perfect for baking newbies, this fuss-free recipe transforms those simple ingredients into flatbreads that can be served alongside your favorite dish or used as the base for flatbread pizza. Also, there’s no head to fire up the oven; these flatbreads cook on the stove in minutes.

And if you have leftover flatbreads, you can freeze them for later!

Ingredient notes and substitutions

Warm water: It’s important that the water be at the correct temperature. If the water is too hot, it can kill the yeast. If it’s too cool, it can slow the rising time. A kitchen thermometer is the best way to measure the temperature of the water.
Granulated sugar: The small amount of sugar helps to feed the yeast while it’s proofing.
Active dry yeast: You can also use an equal amount of instant yeast in place of the active dry yeast. There’s no proofing required when using instant yeast.
All-purpose flour: For chewier flatbread, you can use bread flour in place of all-purpose flour.
Yogurt: I use plain yogurt, not plain Greek yogurt in this recipe.

How to make flatbreads

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Step 1: Add the sugar and warm water to a small bowl. Stir to dissolve the sugar

Step 2: Sprinkle the yeast over the top. Let it sit until foamy, about 5-10 minutes.

Step 3: Combine the flour and salt in a separate large bowl.

Step 4: Add the yeast mixture, yogurt, and olive oil to the flour. Mix to form a soft dough. Add more flour if too sticky.

Step 5: Knead on a floured surface for 5-7 minutes until smooth and elastic (or in a stand mixer for 3-4 minutes).

Step 6: Place in an oiled bowl, cover, and let rise in a warm place until doubled (about 1 hour).

Step 7: Punch down the dough, and divide into 10 equal pieces.

Step 8: Roll each piece into a ball.

Step 9: Flatten and roll each into a circle about 1/4 inch thick.

Step 10: Cook each flatbread in a lightly oiled skillet over medium-high heat for 1-2 minutes per side, until puffy and golden brown.

Recipe Tips!

How much flour? The amount of flour that you need can vary depending on factors like how humid it is that day. If you aren’t sure how much flour to use, you can leave the dough a little sticky, and then knead in enough flour until the dough is smooth and elastic.
Rising spot: It’s important that the dough have a warm, draft-free spot to rise in. If you have a cool kitchen, you can create a spot by turning your oven on to 350F for exactly 60 seconds. Then turn it off. This will give you a warm, draft-free spot to let the dough rise.
Cooking: Cast iron skillets are perfect for this recipe!

How to freeze

Cook the flatbreads as-directed. Let them cool on a wire cooling rack to room temperature. Place the cooled flatbreads in a freezer-safe container, and freeze.

Tip >> For ease in separating, place a piece of wax paper between the layers.

Storage

Store any leftover flatbread in an airtight container at room temperature. The flatbreads will keep for up to 2 days when properly stored.

More easy yeast bread recipes!

Garlic Knots
No Knead Bread
Dinner Rolls
Homemade Breadsticks

If you’ve tried this easy flatbread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Easy Flatbread Recipe

Author Kate @ I Heart Eating

Course bread, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rising time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

This easy flatbread recipe makes soft homemade flatbread with just a few simple ingredients.

Ingredients

▢ 2/3 cup warm water about 105˚F
▢ 1 ¼ teaspoons granulated sugar
▢ 1 ¼ teaspoons active dry yeast
▢ 2 ½ cups all-purpose flour
▢ 1 ¼ teaspoons salt
▢ 2/3 cup plain yogurt at room temperature
▢ 2 ½ tablespoons olive oil plus extra for cooking

Instructions

Add the warm water and sugar to small bowl. Stir to dissolve the sugar.
Sprinkle the yeast over the top of the water. Let it sit until foamy, about 5-10 minutes.
Combine the flour and salt in a separate large bowl.
Add the yeast mixture, yogurt, and olive oil to the flour. Mix to form a soft dough. Add more flour if too sticky.
Knead on a floured surface for 5-7 minutes until smooth and elastic (or in a stand mixer for 3-4 minutes).
Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch down the dough, and divide into 10 equal pieces.
Roll each into a ball.
Flatten and roll each into a circle about 1/4 inch thick.
Cook each flatbread in a lightly oiled skillet over medium-high heat for 1-2 minutes per side, until puffy and golden brown.

Notes

Warm water: It’s important that the water be at the correct temperature. If the water is too hot, it can kill the yeast. If it’s too cool, it can slow the rising time.

Active dry yeast: You can also use an equal amount of instant yeast in place of the active dry yeast. There’s no proofing required when using instant yeast.

All-purpose flour: For chewier flatbread, you can use bread flour in place of all-purpose flour.

Yogurt: I use plain yogurt, not plain Greek yogurt in this recipe.
Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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