Making Flatbread at home is a lot easier than you think! This Flatbread recipe is soft, fluffy, loaded with dried herbs and fresh parsley.
Flatbread Recipe
One of my absolute favorite things to make is any kind of bread. I find it very therapeutic.
One of the things I love about this recipe is how easy it is and how well it goes with so many things. We’ve used it as a side dish, a pizza crust, and as a base of sandwiches or wraps.
If you are looking for an easy bread recipe to try, I suggest you try this one!
Why is there yogurt in Flatbread
Yogurt provides moisture and helps keep the dough tender by relaxing the gluten. It also adds fats without extra oil or butter. Not to mention, you get a protein boost!
How to make Flatbread
- Start by combing water, sugar, and yeast in a bowl and letting it activate. Once the yeast is ready, combine that mixture to the yogurt and olive oil with salt, basil, oregano, and garlic powder. Mix in the flour and parsley.
- Knead the dough until it is smooth. Cover dough and let it rest.
- Cut the dough into pieces and cover them while preheating a skillet.
- Roll each piece of dough into a 6-inch circle. Brush the top with olive oil.
- Place the oil side down in the skillet and cook until the top is bubbly and the bottom is lightly browned. Brush the top with olive oil and flip the dough over, continuing to cook until the bottom is golden.
- Remove the bread from the pan to a plate and cover.
- Repeat with remaining dough.
- Brush the flatbread with additional olive oil and top with parsley.
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Ways to use Flatbread
You can use it as a side dish to recipes like my Slow Cooker Chicken Tikka Masala or Instant Pot Butter Chicken. It can also make sandwiches or wraps using recipes like my Chicken Skewers or Hawaiian Chicken Kebabs. Flatbread also makes a fantastic pizza crust very similar to my Chicken Bacon Ranch Naan Bread Pizza.
Flatbread FAQs
Store it in an airtight container or zip-top bag at room temperature for up to 2-3 days.
Yes! Once completely cooled, you can transfer them to an airtight container or freezer-safe zip-top bag for up to one month.
Wrap them in a damp kitchen towel and microwave them until they warm. The damp towel helps to keep the bread soft.
Recipe Tips
- Water that is too hot will damage or kill the yeast. The perfect water temperature is between 100-110 degrees Farenheight. No thermometer? Use your wrist to test the temperature of the water. If it feels very warm and not burning hot, then it is perfect for yeast.
- If your yeast mixture doesn’t get foamy, either your yeast is old, or the water may have been too hot. You will need to toss it and start over.
Other recipes you may enjoy
Flatbread
Equipment
Ingredients
- 1 cup water lukewarm
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast
- ¾ cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 4 cups all-purpose flour
- 2 tablespoons fresh parsley finely chopped
- Olive oil for brushing
- Fresh chopped parsley
Instructions
- Combine the lukewarm water, 1 tablespoon of sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- In a large bowl or a bowl of a stand mixer, whisk together the yeast mixture, yogurt, and olive oil. Next, add salt, basil, oregano, and garlic powder.
- Add flour and parsley, stir until combined. Knead the dough with the hook of your mixer or by hand for 5-8 minutes until nice and smooth. Sprinkle more flour if the dough is sticky while kneading.
- Cover the dough with plastic wrap or a kitchen towel and let stand for 15 minutes.
- Cut the dough into 10 pieces and form each piece into a small ball. Cover them with plastic wrap or a kitchen towel while the frying pan is preheating.
- Roll out a dough ball to about a 6-inch circle. Brush the top of the rolled-out dough with olive oil.
- When the pan is hot, pick up the shaped dough and place it in the pan, oiled side down. Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil. Flip the flatbread and cook for 1 more minute, or until golden.
- Remove from pan and set on a plate. Keep covered with a kitchen towel.
- Repeat the process with the rest of the dough.
- Brush the flatbread with a mixture of olive oil and chopped parsley.
Notes
- Water that is too hot will damage or kill the yeast. The perfect water temperature is between 100-110 degrees Farenheight. No thermometer? Use your wrist to test the temperature of the water. If it feels very warm and not burning hot, then it is perfect for yeast.
- If your yeast mixture doesn’t get foamy, either your yeast is old, or the water may have been too hot. You will need to toss it and start over.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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