Easy Flatbread Recipe





Introduction: Easy Flatbread Recipe

In this Instructable, we will bet talking about a slightly different kind of bread, flatbread! This recipe doesn't use any yeast leavening, but instead a small amount of baking powder to leaven the bread quickly as it cooks.

This recipe is cooked on the stove, just like my English Muffin recipe. Air pockets are created by steam expanding out from the heating flour, to create billowy and chewy flatbread. These kind of bread are great for wraps, or even just for snacking on with dips.

Be sure to check out even more glutenous goodness in my Bread Class!

The best part about this bread is how fast it is to make it. My aunt who showed me how to make this flatbread mixes the dough before she starts cooking dinner, lets it bench rest while preparing dinner, then quickly forms and cooks the bread just before we eat. NOM!

This recipe makes 12 flatbread rounds.

Step 1: Tools and Ingredients

To follow along in this lesson, you will need the tools and ingredients listed below.



For a vegan version, try this recipe with coconut yogurt and unsweetened coconut almond milk. It comes out just as good, maybe slightly less tangy.

Step 2:

In a large bowl, combine flour, baking powder and salt together. In another small bowl, combine yogurt, milk, oil, and garlic.

Make a well in the dry ingredient mixture then add the yogurt, oil, and milk to the well.

Knead and mix with your hands or a bowl scraper until a supple dough is formed. The dough should start to ever so slightly stick to your fingers.

Cover the mixing bowl with wrap, and set aside for 30-45 minutes.

Step 3: Forming

Flour a cutting board or work surface with a light coating of flour. Divide dough in half, then divide those 2 pieces into 3 equal-sized pieces each creating 6 pieces. tThen cut those 6 pieces in half, leaving you with 12 pieces in total. Form the twelve in balls and let rest for a few minutes uncovered on your worksurface.

One by one, flatten the rounds into discs with your hands, then roll with a rolling pin until they are between 1/16th and 1/8th inch thick. If you like them a little doughier leave them a little thicker, but you get better air pockets when they are thinner.

Step 4: Cooking

Lightly season a cast iron skillet with cooking oil spray over medium heat. Cook these as you are rolling the next ones, so that they don't shrink and become thick again.

I've made these 3 at a time on a griddle as well, use any thick bottomed pan you like, just as long as they don't overlap and stick to one another. They take about 3 minutes per side. Spray the top of the bread with oil before flipping. You can let them cool on a rack when they are done cooking, but they cool so fast you may as well just put them on your serving dish instead.

Step 5: Eating and Storing

To serve on their own, spritz or brush oil over the surface of the flatbreads. These rounds also make great wraps for veggies, meats, spreads and cheeses. I'm not trying to say it replaces a tortilla, but they are delicious with some crunchy lettuce, diced tomatoes, chicken, and rice.

These flatbreads store well and will have a shelf life of one week in a bag in the pantry. If you want to keep them longer, wrap them in foil, then plastic, and put them in the freezer.

That's a wrap!

For more delicious bread recipes check out this collection, and if you're completely new to the world breadmaking and the wonder of gluten, be sure to enroll in my Bread Class!



  • Gluten Free Challenge

    Gluten Free Challenge
  • First Time Author Contest 2018

    First Time Author Contest 2018
  • Sew Warm Contest 2018

    Sew Warm Contest 2018

We have a be nice policy.
Please be positive and constructive.




I'm gona make some things , will change flour and milk to Quinoa / Almond Flour and Almond Milk an salt amount also reduced too , will use Himalayan Salt as well ., For my diet / health requirements .

Easy fix. Liquids are usually converted to metric mL. 1 teaspoon = 5mL so 2 teaspoons = 10mL. Grams should never be used for liquids but you can eye ball the milk. I would start with a cup and add more gradually to get the texture.

Great looking recipe, I going to love trying this!

Good bakers always weigh flower., due to the changing density of flower eg. 250 g of flower will always be 250 g of flower, but it's volume would be very different (sifted or unsifted, differences in humidity).

Cooks use volume measurements because of the ease AND

Um. How much flower is that really? 400 grams? 4 cups? 400 cups? I am confused.

Hi Lemgandi,

excellent question, the people who responded to you with how to convert, do not understand English. The direction are wacko in this one sentence.

400 g cups all-purpose or bread flour, bread flour will be chewier and AP

I would think she merely left out the # of cups, or decided as the rest of the recipe is metric, so leave it off and forgot to edit out the word "cups".

I would just convert the gram weight to ounces and figure it out. BUT your question is a good one, the author needs to address it. Leave it all metric or make it imperial and do cups, but pick one and spell it out. I like the instructable and this is a small miff. It is the readers responses that are silly.

Audreyobscura, I will try your method next holiday! Nice .

google it. I do it all the time.

This is inconsistently written in both metric and imperial measurement and it also confuses weight and volume measurements The easy way to measure to weigh out everything on a gram scale, but lacking that, here is a conversion chart I found


400g flour is a little over 3 1/2 cups volume and 280g milk is about 1 cup 3 oz volume. This recipe sounds delicious and I will try it. My wife doesn't use measurements. just a bit of this and a handful of that. Let's see how that works.

1000 grams in a kiilo, 2,2 pounds in a kilo.. figure it out...

400 grams is that; 400 grams. Most really good baking recipes are measured by weight, and not volume. You end up getting a much more accurate and consistent outcome.