How to Make Flatbread

5 from 155 votes

Learn how to make flatbread dough with this easy skillet recipe. The step-by-step tutorial walks you through making homemade yeast flatbread from scratch!

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Looking for an easy flatbread recipe that doesn’t require any special ingredients or time-consuming techniques? This skillet flatbread dough is just that! Made with instant yeast, this dough is simple to put together and only requires 5 staple pantry ingredients in total. In less than an hour, you’ll have soft, fresh, warm sheets of homemade flatbread to enjoy! So let’s get started!

Stack of homemade flatbreads
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This flatbread is an easy riff on a type of quickly leavened bread – like naan or pita bread. It makes lovely breakfast wraps, is perfect for dips like hummus, and, of course, is ideal for loading up with toppings for flatbread pizzas

WHY learn to make your own flatbread

  • Fresh homemade taste: Fresh, hot from the skillet flatbread is the tastiest flatbread. It’s miles away from something that has been sitting on store shelf for two days and has no preservatives or unnecessary added ingredients.
  • An easy gateway to the art of breadmaking: Intimidated by yeast and all things sourdough? Flatbreads have rapid rising, proofing and cooking times, making them a great first bread to try making.
  • Zush up the everyday. Warm, fresh flatbread will take everyday sandwiches and charcuterie platters to the next level.

ingredients to make flatbread

  • All-purpose flour: Bread flour can be substituted. Be mindful that you’ll need to add about 2 tablespoons more water, though. Bread flour has higher gluten content, thus requiring more liquid.
  • Sugar: An equal amount of honey or agave sweetener could be used. Not solely a sweetener – the sugar helps activate the yeast and creates a brown crust. Make sure to mix in well.
  • Olive oil: Olive oil is traditional but vegetable oil can be used in a pinch or even melted butter. Its purpose in the recipe is to tenderize the dough.
  • Salt: An important ingredient in the chemistry of bread making, the right amount of salt helps strengthen the dough and creates the right amount of rise. Keep in mind that too much salt can have an adverse effect.
  • Warm water: The heat in the water also helps the yeast develop.
Ingredients to make the recipe

HOW TO MAKE homemade flatbread

There are two parts to making homemade flatbread. You’ll start by making the dough in a stand mixer. If you don’t have a stand mixer, you can also knead by hand.

make the dough

  1. Measure out all ingredients and place in a bowl of a stand mixer or any bowl if kneading by hand.
  2. Knead until it comes together in a smooth ball, then allow it rest back in the bowl with some oil covered with a kitchen towel or other suitable cover in order to rise.
  3. You’ll know it’s done when the dough doubles in size after rising, which should take about half an hour.
3 image collage to show how to make the dough for the flatbread

shape the dough & cook

  1. Divide the dough into smaller equal pieces and reshape into small round balls. Dust lightly with flour and place on a rimmed baking sheet.
  2. Cover again with a towel and let stand while they puff slightly.
  3. After they puff, you can roll them out and transfer to a skillet to cook.
  4. The flatbreads cook really fast, so stay close to the skillet and flip them as soon as they’re lightly golden on the bottom and then cook on the other side. As you’re cooking the next flatbread, be sure to cover the cooked ones with a kitchen towel to stay warm.
4 image collage to show the dough separated into balls, then getting cooked on cast iron skillet

TIPS FOR making homemade flatbread

  1. Don’t rush the rise. Although this is a quick bread, make sure to calculate the total time you need for all the steps, so the dough rises well with the proper amount of time.
  2. Use parchment paper to help transfer the flatbreads to the skillet. This is a great trick I learned that helps maintain the shape of the flatbread so you’re not trying to lift them with your hands and transfer them to a hot skillet quickly.
  3. Make sure your pan or griddle is hot. The cook time is very short and the correct temperature will insure the flatbread cooks properly and quickly, without over drying.
  4. Cover the flatbread with a towel immediately after cooking. This keeps it warm and soft as well as prevents a tough dry crust.

recipes to make with flatbread

Close up shot of homemade flatbread on a white plate


Flatbread should be stored either tightly wrapped in foil or plastic wrap, in a sealed container, or in a ziplock bag. Flatbread tastes best stored at room temperature, where it will last for three days.


Tightly wrapped or sealed in a ziplock bag, it will last for a week to 10 days in the refrigerator.

CAN I FREEZE flatbread?

If you are not going to eat flatbread within a day or two, freezing is the best option. Tightly wrap it in foil, or a freezer-grade ziplock bag with the air sucked out. It should be good for two to three months. Reheat in a hot oven for a few minutes.


Can I make this flatbread recipe with whole wheat?

For a nuttier version, replace up to half the white flour with whole wheat, but plan on adding at least 1 tablespoon more water to the mix because whole wheat sucks up more moisture than all-purpose flour.

Can I substitute active dry yeast for instant yeast?

Yes, but the rise will take about 10 minutes longer at each stage. The temperature in your kitchen also affects the rise. So, no matter which yeast is used, always watch for physical clues, like the dough doubling and puffing. Use the same amount of active dry yeast.

Why is my flatbread dry?

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl. Also, wrap or cover the warm bread with a clean towel.

Stack of homemade flatbreads

Some things are so much better when they are homemade, and flatbread definitely falls into that category. Make your own easy flatbread from scratch and enjoy this warm, soft skillet bread with breakfast, lunch, or dinner.

MORE bread making tutorials:

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How to Make Flatbread

Learn how to make flatbread dough with this easy skillet recipe. The step-by-step tutorial walks you through making homemade yeast flatbread from scratch!
5 from 155 votes
Servings 10 servings
Course Appetizer
Calories 217
Prep Time 15 minutes
Cook Time 5 minutes
Proofing Time 50 minutes
Total Time 1 hour 10 minutes
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  • Combine all ingredients in the bowl of a stand mixer. Mix on low with the dough hook for 2 minutes. Then increase speed to medium/low speed for 6 minutes
  • Remove the dough and lightly grease the bowl. Place the dough back into the bowl, cover with a kitchen towel and let rise until doubled, about 30 minutes.
  • Remove the dough and divide into 10 equal pieces and reshape into small round balls. Lightly dust the dough balls with flour and transfer to a rimmed baking sheet. Cover with a kitchen towel and let stand for 20 minutes.
  • Heat a cast iron skillet or another non-stick skillet over medium heat with olive oil.
  • Roll out one of the dough balls using a rolling pin to a 7-8 inch circle and carefully transfer it to the skillet.
  • Cook for 2 minutes or until the top surface is covered with bubbles, then flip and cook until the dough is lightly golden on the bottom, about 2 more minutes.
  • Remove from pan and cover with a kitchen towel to keep warm while repeating with the rest of the dough. Serve with your favorite toppings or fillings.


Storage: Wrap any leftover flatbread in plastic wrap or place in a Ziploc bag with the air squeezed out. Store at room temperature for up to four days. Store in the refrigerator for up to a week and in the freezer for two to three months.


Calories: 217kcal, Carbohydrates: 40g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 469mg, Potassium: 79mg, Fiber: 2g, Sugar: 1g, Vitamin C: 1mg, Calcium: 10mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer
5 from 155 votes (147 ratings without comment)

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Recipe Rating


  1. Carol West says:

    Great recipe and so easy to make! Thank you.

    1. Yumna Jawad says:

      So glad to hear it! Thanks for taking the time to rate it Carol.

  2. Christina Duodrah says:


    1. Yumna J. says:

      Thanks so much!

    2. Christina says:

      I made this and gave my cousin and her husband some and my cousin wanted the recipe right away wondering how I got it to be so soft . I will keep using this for as long as I live thank so so much

      1. Yumna J. says:

        Yay! So happy to hear that!!

  3. Mrs Smith says:

    Do you use a dry pan to cook?

    1. Yumna J. says:

      Yes, a dry non-stick pan or a cast iron skillet are best for this recipe. Hope you enjoy!

  4. Barbara says:

    Can I freeze the dough balls? Then defrost when I want them?

    1. Yumna J. says:

      Hi Barbara, I recommend going ahead and cooking the flatbread and then freezing the bread after it’s made.

  5. Michelle Mcdaniel says:


    1. Yumna Jawad says:


  6. N. C says:

    My dough was way too sticky to form into balls after the first rise. What the heck did I do?

    1. Yumna Jawad says:

      You can try adding some oil to the dough when you’re kneading it or when you put it in a bowl. You can also try adding a bit of flour to your work surface. Let me know if that helps!

      1. NC says:

        I did end up adding an extra amount of “working” flour to dry it out. It was delicious!

        I think we are just too humid here in Florida and I should’ve reduced the water amount when I doubled the recipe. I cook but my wife handles the bakes; she told me about the humidity concerns (eventually- I didn’t ask earlier because it was a surprise! since she knows how I hate baking…). Great recipe!

        1. Yumna Jawad says:

          That’s perfect! I’m glad it worked out in the end.

        2. Will says:

          I’m also in Florida and I started with 4 cups of flour by weight (480g) then added flour as necessary by the tbsp during the kneading process till the dough formed a less tacky ball.

          This is one of my favorite recipes of all time, hands down. I made 5 of them tonight and I’m going to keep 5 more of the dough balls in the fridge for tomorrow or the day after. I may even use these to make mini flatbread pizzas.

          1. Yumna J. says:

            Thank you so much, Will! Makes me so happy to hear that you liked the recipe!

  7. Brandy says:

    I used this recipe to make flatbread pizzas. The recipe was so simple and delicious! I couldn’t stop myself from snacking on the flatbread as it came off the cast iron.

    1. Yumna Jawad says:

      That’s perfect! I totally get that!

  8. Joyce says:

    Can’t wait to try this. Would be good with kafta and hummus.

    1. Yumna Jawad says:

      Hope you enjoy! It definitely would.

      1. Jess says:

        These were so easy & delicious. A staple recipe now.

        1. Yumna Jawad says:

          Thank you so much! I love that!

  9. silvia says:

    Can we bake this bread?

    1. Yumna Jawad says:

      I have yet to try that, but I think it could work!

  10. Rachel says:

    I’m so happy you published this! I saw when you were testing on IG.
    Can’t wait to make!!!

    1. Yumna Jawad says:

      So excited for you to try it!