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Easy Flatbread Recipe

Easy to make flatbreads; soft on the inside while crispy on the outside, perfectly salted with a kick of garlic, using a mixture of butter and milk to make them soft and pliable. One of the best flatbread recipes you'll ever try!

Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
Total Time
55 mins
Servings: 6 - 8 flatbreads
Calories: 343 kcal
Course: Side Dish
Cuisine: American

Ingredients

FLATBREADS
  • 3 cups plain flour plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder optional
  • ¾ cup plain greek yogurt or natural plain yogurt
  • ¼ cup vegetable oil or olive oil, plus extra for cooking
  • ¾ cup milk divided

Instructions

    Cup of Yum
  1. Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and ½ cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
  2. Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
  3. Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
  4. Knead dough a few more times until smooth. (You shouldn't need any extra flour at this point to knead, as the oil from the dough will help you).
  5. Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about ⅛-inch).
  6. Lightly grease a nonstick pan with a drizzle of olive oil, (about ½ teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
  7. While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
  8. Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest -- the steam helps keep them soft.
  9. To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.

Notes

  • Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps which may crack when you try to bend or roll them.
  • FLOUR SUBSTITUTIONS
  • WHOLE WHEAT (WHOLEMEAL) FLOUR works the same. You may need to add a couple tablespoons extra milk as whole wheat tends to be a little more absorbent than plain white flour.
  • MAKE AHEAD: The raw dough can be stored in the refrigerator for up to 3 days. To store, roll each ball out into rounds ready for cooking. Use cling wrap or parchment paper to keep the rounds separated.
  • STORAGE: Cooked flatbreads can be stored at room temperature for a day wrapped in cling wrap, or the refrigerator for up to 2 days. To reheat, pop them on a pan over medium heat or in the microwave for 8-10 seconds.
  • They also last well in the freezer up to a month. Store in a ziplock bag with cling wrap or parchment paper between each wrap to keep them separated.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 5mg (2%) Sodium 480mg (20%) Potassium 154mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 50IU (1%) Vitamin C 0.01mg (0%) Calcium 114mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6- 8 flatbreads

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 51g 17%
Protein 10g 20%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 5mg 2%
Sodium 480mg 20%
Potassium 154mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 50IU 1%
Vitamin C 0.01mg 0%
Calcium 114mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.