This Homemade Flatbread recipe is the carb you need right now. It’s soft, fluffy, and super flavorful. Brush it with olive oil and sprinkle with fresh parsley on top for a warm, soft, and fresh snack or dinner side.
Easy Homemade Flatbread Recipe
Servings 10 flatbreads
Ingredients
- 1¼ cups lukewarm water about 105˚F
- 2½ teaspoons active dry yeast
- 1 tablespoon sugar
- ¾ cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- 3¾ cups all-purpose flour
- ¼ cup chopped fresh parsley
- ½ cup olive oil for brushing
Instructions
- In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy.
- Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
- Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.
- Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
- Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal.
- Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
- Preheat a frying pan over medium-low heat.
- Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.
- Lightly brush the top of the rolled out dough with olive oil.
- When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
- While frying, brush the opposite side of the flatbread with olive oil.
- Flip the flatbread and cook for 1 more minute, or until golden on the bottom.
- Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.
- Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.
- Serve warm or cold.
Notes
Once cooled, store in Ziploc bags and keep at room temperature for 2 days.
Keep refrigerated for up to 5 days. Freeze for 3 months.
Keep refrigerated for up to 5 days. Freeze for 3 months.
