Easy Flatbread Recipe (2024)

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An Easy Flatbread recipe that’s worth the effort. Make a large batch and keep them stored in the freezer for weeks of sandwiches on preservative-free bread, hummus dipping, and last-minute pizzas.

This easy recipe has recently been added to my monthly recipe rotation.

I was actually looking for a pita bread replacement.

Have you seen the cost of pita bread in the store?

It’s also a decent replacement for store-bought Naan bread, that stuff carries a crazier price than pita.

I make a lot of hummus which means I need a healthy supply of carrots, celery, and pita bread on hand.

Carrots and celery are two of the many staples I keep on hand, but pita bread, not so much.

We use it so much that I only make it in double batches. It is time-consuming and since I am kind of lazy, I go ahead and make a mess once instead of twice.

It also cuts my waiting down by half, since I only have to let the dough rise half as many times.

I suspect this flatbread will also dry out fast, but I only keep out what I intend to use in a day or two.

The rest once completely cooled, is immediately bagged up and put into the freezer. I tend to stack 3 or 4 together.

They thaw out fairly quickly in such a small stack, usually within an hour or so.

Not only do I serve this flatbread with hummus, but I also use it as a sandwich base. But our favorite way to use easy flatbread now is the base forflatbread pizza.

For one, it is the perfect size for a single serving pizza, at least if you eat pizza like we do, and number two, it is convenient, and number three, it makes a really crispy pizza crust.

Since discovering this bread recipe, I think I make pizzas this way more frequently than I do on my thin pizza crust.

You can probably make this in a bread machine, just follow the manufacturer’s directions for your machine.

Ingredients

▢ 1 1/3 cups warm water about 104 degrees F, any warmer and you will kill the yeast
▢ 1 cup milk whole, 2% and skim all work, warmed in microwave until the chill is gone
▢ 2 tablespoons cooking oil
▢ 4 teaspoons instant yeast or bread machine yeast
▢ 2 teaspoons granulated white sugar
▢ 1 teaspoon salt
▢ 5 1/2 cups of all-purpose flour bread flour also works here

Instructions

Add warmed milk, water, oil, yeast, and sugar to the bowl of a stand mixer.
Add the dough hook and mix.
Let stand for a few minutes.
Add salt and mix well.
Add the flour and continue mixing with dough hook until all the flour is absorbed.
If the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time until the dough comes together as a ball sticking to the bottom of the bowl.
Once the dough is a cohesive ball, continue kneading until dough is soft and smooth. About 5 minutes.
Remove dough from hook and place some oil in the bowl.
Roll dough around to coat the entire dough ball with oil.
Cover bowl and set aside until dough has doubled in size. This will take 1 to 2 hours depending and temperature and humidity.
Once the dough has doubled in size, deflate dough and place on a lightly floured work surface and cut dough into 16 equal sized pieces.
Roll each piece in a ball and set aside on a floured surface.
Cover dough balls with a kitchen towel and allow to rest for 15 to 30 minutes.
While waiting for the dough to relax, preheat an electric griddle to medium heat. A skillet on the stove top can be used, but wait until dough is ready before preheating skillet on the stove.
Once the dough has relaxed, roll each ball into thin circles. Make them as thin or thick as you wish, I prefer them about 1/16 to 1/8 inch thick.
Place dough onto hot cooking surface and let it sit without disturbing until it is covered in bubbles and starts to puff.
Gently lift an edge to see if there are golden brown spots, if there are, go ahead and flip it.
Continue cooking until the second side also has golden brown spots. This takes 2 to 3 minutes per side.
Once cooked, removed to a clean kitchen towel to allow to cool.
I stack them until they are all cooked.
Once cooled, place into an airtight container.
Any flatbreads that will not be eaten that day, place in the freezer to retain freshness.

Notes

Nutritional data varies by recipe calculators, if this information is vitally important to your specific diet, please verify with your own calculator.

Adapted from Mel’s Kitchen

Nutrition

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Elizabeth (Beth) Mueller

Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.

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