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Stack of homemade flatbreads
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5 from 151 votes

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!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Proofing Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 217kcal
Author Yumna Jawad

Ingredients

Instructions

  • 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.

Video

Notes

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.

Nutrition

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