Easy Flatbread Recipe

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

Course bread, Side Dish

Cuisine American

Prep Time 25

Cook Time 25

Rising time 1

Total Time 1 50

Servings servings

Calories 158kcal

Add the warm water and sugar to small bowl. Stir to dissolve the sugar.
⅔ cup warm water, 1 ¼ teaspoons granulated sugar
Sprinkle the yeast over the top of the water. Let it sit until foamy, about 5-10 minutes.
1 ¼ teaspoons active dry yeast
Combine the flour and salt in a separate large bowl.
2 ½ cups all-purpose flour, 1 ¼ teaspoons salt
Add the yeast mixture, yogurt, and olive oil to the flour. Mix to form a soft dough. Add more flour if too sticky.
⅔ cup plain yogurt, 2 ½ tablespoons olive oil
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.

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.