Delicious Basics: Homemade Flatbread

Delicious Basics: Homemade Flatbread

Yield: 6–8 flatbreads
Prep Time: 15 minutes
Resting Time: 1 hour
Cook Time: 15 minutes
Total Time: ~1 hour 30 minutes

Ingredients:

• 2 cups all-purpose flour

• 1 tsp active dry yeast

• ½ cup warm water (around 110°F / 43°C)

• ½ tsp sugar

• 1 tbsp olive oil

• ½ tsp salt

Instructions:

1. Activate the Yeast

• In a small bowl, combine the warm water, yeast, and sugar.

• Stir and let it sit for 5–10 minutes, until it becomes frothy and foamy. This shows the yeast is active.

2. Mix the Dough

• In a large bowl, mix together the flour and salt.

• Pour in the activated yeast mixture and the olive oil.

• Stir until a rough dough forms, then knead for 6–8 minutes until smooth and elastic.

  Tip: If the dough is sticky, sprinkle in a little extra flour; if too dry, add a few drops of warm water.

3. Let the Dough Rise

• Cover the bowl with a clean towel or plastic wrap.

• Let it rest in a warm place for about 1 hour, or until the dough doubles in size.

4. Divide and Shape

• Punch down the dough to release air.

• Divide into 6–8 equal-sized balls.

• On a lightly floured surface, roll each ball into a thin circle (about 6–7 inches wide).

5. Cook the Flatbreads

• Heat a dry non-stick skillet or cast-iron pan over medium heat.

• Place one rolled-out dough circle into the hot pan.

• Cook for 2–3 minutes per side, until:

  • Bubbles form

  • The surface is golden brown

  • The bread slightly puffs up

• Flip and cook the other side.

• Repeat with remaining dough.

6. Serve Warm

• Stack cooked flatbreads in a towel to keep them warm and soft.

• Optional: Brush with a little melted butter or garlic oil for extra flavor!

Optional Add-Ins & Variations:

• Herbed Flatbread: Mix in 1 tsp dried herbs like oregano or thyme to the dough.

• Garlic Butter Finish: Brush cooked bread with melted butter mixed with garlic powder or minced garlic.

• Stuff it: Fill with cheese or spiced mashed potatoes before rolling.

Storage Tips:

• Fridge: Store in an airtight bag for up to 3–4 days.

• Freezer: Freeze cooked flatbreads with parchment between each, in a sealed bag for up to 2 months.

• Reheat: In a skillet, oven, or microwave with a damp paper towel to restore softness.