Published | Julia Frey (Vikalinka)
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Learn how to make the most delicious homemade flatbread with this easy recipe! No yeast, no special equipment or special skills required!
These flatbreads are perfect for wrapping around my grilled Chicken Souvlaki for a beautiful summer meal outside!
It seems that bread making is no longer a daunting task for many of us due to a current situation and many days spent inside the house. One needs to find a new hobby, right?
For a while conquering sourdough and rye bread became mine but once I mastered those I was onto a new challenge.
Flatbread
Lucky for me, it turned out that flatbread isn’t hard to perfect. It’s so easy I aced it on my first attempt or so I thought because when I tweaked the recipe slightly I ended up with bread so lightly, flaky and flavourful I had to share it.
Plus so many of you requested the recipe, so here you go!
The recipe
Admittedly, there are many types of flatbread. Pita, naan, lavash, roti, chapati, etc. and so many different ways of making it. The recipe I am sharing today is made using a quick, no yeast dough.
The secret ingredient is plain yogurt, which makes this bread soft, pliable and flaky! I’ve also used baking powder to give it a little leavening.
Just look at the large bubbles that form as you cook it on a screaming hot pan!
How to make it
If you use self-rising flour, which includes both baking powder and salt, you will only need two ingredients to make this bread dough. Self-rising flour and plain yogurt.
However, I prefer using plain bread flour and being able to control the raising agent and salt in my recipes. What flour you choose is up to you!
This recipe will work equally well if using whole wheat flour if that is your preference.
The method for the flatbread dough is incredibly simple. Just mix all ingredients, let it rest for 30 minutes. Divide the dough into 8 equal parts, roll out and cook on a hot pan.
For additional flavour brush the cooked flatbread with melted butter, pressed garlic and herbs like parsley, cilantro or tarragon.
Recipe tips and notes
- I feel like I need to warn you that the dough will be sticky and you will need additional flour when you roll it out into thin rounds. However, I beg you NOT to add extra flour into the dough when mixing as it will result into a tougher, more dense flatbread. Trust me, I have tested this recipe more than once and have made mistakes, so you don’t have to!
- Preheat your pan until it’s smoking hot before frying the flatbreads and use vegetable oil instead of olive oil. Dip a sheet of bunched up paper towel into vegetable oil and rub the pan with it, then pop your rolled out bread dough. Repeat before each bread is cooked.
- If using self-rising flour, omit salt and baking powder.
Serving suggestions
This flatbread recipe is incredibly versatile and is suitable to serve alongside a variety of dishes from different cuisines. We use it as a pita bread in this Greek souvlaki recipe. I also use this flatbread when I make Grilled Chicken Kebab and as the base for Chicken Musakhan.
You can also serve it instead of chapatis with my Indian Meatballs with Curry Sauce. Or together with my gorgeous Mediterranean Salad with Hummus and Fried Halloumi.
It’s particularly good when you have something to dip the flatbread into, like Turkish Eggs or a classic Hummus.
For something completely different, try using the flatbread as a base for my 15 Minute Pizza!
Storage and leftovers
These flatbreads will keep for a couple of days at room temperature if in an airtight container or bag. They can be easily reheated in the oven or toaster. Or you can make a double portion and freeze them for another day.
Enjoy!!
More bread recipes
- 2 Hour Hamburger Buns
- Garlic Butter Dinner Rolls
- Honey Buckwheat Soda Bread
- Rye Bread
Easy Flatbread Recipe
Julia Frey of Vikalinka
Learn how to make the most delicious flatbread with this easy recipe using just flour and yogurt! No special equipment or skills required!
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 30 minutes mins
Course Appetiser
Cuisine Greek, Middle Eastern
Servings 8
Calories 167 kcal
Ingredients
- 300g/2 ⅓ cup plain flour
- 200g/scant 1 cup plain yogurt full fat
- ¾ tbsp baking powder
- ½ tsp salt
- 1 tbsp vegetable oil for frying
Instructions
Mix the flour, yogurt, baking powder and salt and knead lightly until a dough forms. Cover with a tea towel and let it rest for 30 minutes.
Divide into 6-8 portions. Roll out thinly on a generously floured surface. Preheat a frying pan until smoking hot. Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each flatbread on high until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 20-30 seconds longer.
Video
Notes
- If using self-rising flour, omit salt and baking powder.
Nutrition
Calories: 167kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 3mgSodium: 159mgPotassium: 193mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 85mgIron: 2mg
Keyword flatbread, pita bread
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About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..
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Reader Interactions
Comments
Anuska says
Perfect every time!Reply
Toni says
If I make the flatbreads and freeze some, can I pop them into an oven from frozen or do they need to thaw before being re-heated? Thank you!
Reply
Julia Frey (Vikalinka) says
They can go in the oven frozen as long as they are separated from each other, Toni.
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Ellen says
Hi! I love your recipes. I have made the chicken, mushroom & sour cream twice now & my family loves it! Have you ever tried making & rolling out the dough for the flatbread the day before & storing it in the fridge to fry up right before the meal the next day? Do you think that would work?Reply
Julia Frey (Vikalinka) says
Hi Ellen, I am so happy to hear that! To answer your questions, I haven’t tried that but I am afraid the dough might dry out in the fridge overnight. What you can do is cook the flatbread and on the following day reheat them in the oven for about 2-3 minutes to refresh.
Reply
Ellen says
Thank you!Reply
Yvette says
Question, why do you discourage using olive oil in this recipe, in lieu of vegetable oil? Besides trying to eat healthier, I am a novice when it comes to cooking or baking. The answer to my question MAY be obvious, but I’m still learning. Please help.
Reply
Julia Frey (Vikalinka) says
Olive oil has a low smoke point, which makes it not great for frying. You can use it if you prefer but there are more suitable oils (vegetable, peanut and canola oil) out there for the job.
Reply
Doug Gieryn says
Was excited to make with lentil soup and of course didn’t have all the ingredients needed. Used all purpose flour, salt and baking powder as called for. Subbed yogurt with sour cream and it didn’t come together as a dough until I added an additional 5T of liquid. Turned out good from there, will try with yogurt next time. Might also add another T of liquid for a bit more moisture. Used a non-salt herb blend (Justice from Penzy’s) with a spritz of oil as taking off for flavor. Would burn in pan if added before the flip.Reply
MaryJane Matoza says
I made your flatbread recipe and it was very easy and delicious! It’s going to be my go to recipe from now on. Thank you for sharing!
Reply
Julia Frey (Vikalinka) says
My pleasure!
Reply
Shawn says
I’m looking forward to making this instead of purchasing it in the store! How do you store it, and how long does it last?
Thanks!
Reply
Julia Frey (Vikalinka) says
I store flatbread the same way as I do with any bread…in my bread box and it should stay fresh for a couple of days but we always eat it before that!
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Paula Villegas says
Can be done with other flour?rice flour?
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Julia Frey (Vikalinka) says
I haven’t tried but my guess is that if you bake with gluten-free flours, recipes usually require altering. Gluten in wheat flour is an essential component to dough being soft and pliable.
Reply
Kate says
Recipe should say “do not use Greek yogurt” use “regular yogurt”
Just going by the written recipe I made the dough while it was resting I went back to read again because dough seemed dry. I then watched the video and heard her say don’t use Greek yogurt, too late on my first batch. 🙁Reply
Julia Frey (Vikalinka) says
I am sorry this recipe didn’t work for you on the first try. The recipe calls for “plain yogurt”, which is not the same as Greek yogurt. They are different ingredients and not interchangeable in baking because Greek yogurt is actually strained, which makes it very thick.
Reply
Renee says
Hello Julia,
I love this recipe! First time I made it I only had Greek yogurt too so I added a few teaspoonfuls of water and it still turned out just like the ones you had on your videoReply
Vanessa says
I wish I had read your comment before I started smh. I used Greek also. I’m adding sour cream and a little water so hopefully it works.
Reply
Angie says
I never keep plain yogurt in the house…is this a situation where I could swap out the yogurt for sour cream?
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Julia Frey (Vikalinka) says
Yes, sour cream should work.
Reply
Poppy says
Looks delicious – can’t wait to make these while I am hibernating over the Xmas /school holiday period. 😉
Reply
Julia Frey (Vikalinka) says
Have fun hibernating and baking, Poppy!
Reply
Julie H says
I’ve made this recipe several times now and love it! It’s simple and every time the flatbreads have turned out perfectly. Everyone in my family loves them and they don’t last long! Do yourself a favour and make a double batch!Reply
Julia Frey (Vikalinka) says
Yay, Julie!! I am always tempted to make a double batch myself but I never do…too lazy! 🙂 I am definitely doing it the next time because one batch is not enough for a house with teenagers!
Reply
Sarah says
Looks lovely, but conversions are off. 300g is actually 1 3/4 cups of flour and 2/3 cup of yogurt. Your current ratios include too much flour for it to come together as a dough 🙁
Reply
Julia Frey (Vikalinka) says
Hi Sarah, I can assure you the conversions are correct. A standard cup of flour holds anywhere between 120g and 130g of flour. You are supposed to spoon the floor into a measuring cup for best results. Otherwise you pack too much flour in. This is the recipe I use regularly as well as hundreds of my readers who made it successfully.
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Jen says
Love this flatbread! Recipe is really easy and the flatbread comes out super tasty. I’ve made this several times…along with your Butter Chicken recipe. Both are perfect!Reply
Julia Frey (Vikalinka) says
I am so happy you love this recipe, Jen! Yes, this flatbread and butter chicken are perfect together!
Reply
Mary says
Can these be baked too? Can’t wait to try. I love all your recipes.👏👏👏Reply
Julia Frey (Vikalinka) says
Hi Mary they are best when cooked on a pan like pancakes. 🙂
Reply
Katie says
I love flatbread! Can’t wait to make this!Reply
Matt Taylor says
Awesome! I love flatbread. This is a super easy recipe to make. 🙂Reply
Kristyn says
Yum!! My family loves making this!! My kids love it with just some melted butter. It is super soft & not hard to make at all!Reply
Julia Frey (Vikalinka) says
That is so great to hear, Kristyn!
Reply
Katie says
Currently making this and my dough is so dry and very stiff…I have re-read the quantities of flour to yogurt and am sure I have measured correctly…I am doubling…where have I gone wrong? Is the recipe on this post correct?
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Katie says
Note…I used full fat Greek yogurt, could this be my problem???
Reply
Julia Frey (Vikalinka) says
Yes, that very well could be the problem. Greek yogurt is very thick, you can see in the video the consistency of the yogurt I used. Just add a splash of water to loosen it, nothing to worry about.
