Flatbread is yummy. Soft, fluffy homemade flatbread is even yummier.
If you are wondering why on earth you would ever want to make your own flatbread, I have two words for you: Chicken Gyros. And wait! Four more: Big Fat Greek Tacos. And how about? Simple Pita Pizzas.
The truth is, I could bombard you with a hundred more words that sum up why flatbread needs to be part of your life but I won’t (phew!). Basically, this flatbread is extremely versatile; you could use it in so many different ways and it is really simple to make.
Those of you who have seen or made the soft wrap bread (that I adore) and/or this lovely naan bread (which I also adore) may want to know how this current flatbread differs. It’s slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base).
I think the moral of this story, though, is you can never have too many flatbread recipes in your recipe notebook. Right? Right.
I included a few simple step-by-step photos of rolling and cooking the flatbread. Once you see it, you’ll realize how easy it is. I always double or triple this batch, fire up the griddle and cook my heart out so I can freeze these babies to pull out at a moment’s notice. We really do capitalize on the simple pita pizza thing (throw it under the broiler with all the toppings for a minute or so and you are good to go) as well as rolling up our favorite sandwich fixings for lunch. Flatbread! It’s a really good thing.
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Yield: Makes 6-8 flatbreads
As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
Since I don't always have bread flour on hand, for this recipe, several times, I've used about 2 3/4 cups flour plus 1/4 cup wheat gluten (to approximate the same properties as bread flour). I've also subbed half the flour for white whole wheat flour, too, with good results. Also, if you want to use active dry yeast instead of instant, let the yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients.
Ingredients
Directions