You guys, homemade flatbread! And it’s so easy and delicious.
How had I never tried this before? Let’s get in the kitchen and make bread together, shall we?
This recipe is a reader request. After sharing my Chickpea Shawarma Sandwich, which is wrapped in pita bread, someone requested I share my take on a simple, homemade flatbread recipe. I couldn’t have agreed more! So, I got to work.
This recipe is so simple, requiring just 8 ingredients, 1 bowl, and easy-to-master methods. Plus, it gets a wholesome touch with the addition of spelt flour, which adds nutrients as well as a slightly nutty flavor.
If you’ve had any trouble making bread in the past, flatbread is a great place to start.
For one, there’s no baking involved, which simplifies the cooking process. And once you’ve mastered the rise (and trust me, you totally can), all that’s left is rolling out the dough and cooking it on the stovetop. So easy, such incredible results.
Most importantly, what does it taste like? So good! It’s:
Pillowy
Tender
Warm
Savory
Garlic- + Herb-infused
Satisfying
& Delicious
This recipe is such a great one to have on hand for everyday use! It would make the perfect base for pizzas, dipping into hummus or soup, or using as a wrap for things like Chickpea Shawarma Sandwiches – mmm, so good.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it!), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your handy work. We love seeing what you come up with. Cheers, friends!
Garlic Herb Flatbread
Ingredients
- 1 packet active dry yeast (1 packet yields 2 1/4 tsp)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
- 1 Tbsp minced herbs (rosemary and thyme)
- 3/4 tsp sea salt
- 1/2 tsp organic cane sugar
- 1 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour
- 3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose)
- 1 Tbsp olive oil (plus more for coating bowl)
- 3/4 cup warm water*
Instructions
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To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
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Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
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Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
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Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
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Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
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In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
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One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
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Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
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Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
Notes
*Temperature of water should be about 110 degrees F (43 C) or the temperature of bath water. It shouldn't be too hot to the touch (or it can kill the yeast) or too cool (or it won't activate the yeast).
*Recipe loosely adapted from Food Network.
*If you want to freeze these, we would recommend freezing the dough since the cooked flatbread really is best when fresh.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 6 flatbreads)
- Calories: 175
- Fat: 3g
- Sodium: 270mg
- Carbohydrates: 32.6g
- Fiber: 3g
- Sugar: 0.8g
- Protein: 5.3g
This post is sponsored by Bob’s Red Mill, though all opinions remain our own. We love this brand and the integrity of its products. Thank you for supporting the brands that support Minimalist Baker.
I love this recipe. It was crazy easy for me as a novice. The only flatbread I’d made before was tortillas. This was the perfect base for flatbread pizzas which was the initial purpose of my attempt.
Thanks so much for the lovely review, Loralei. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Loved this recipe! I normally use a different one that didn’t rest as long, but this was worth the change! Really good flavor. Thank you!
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Love, love, love this recipe!
I make it without the herbs and garlic and use it with your Moroccan Spiced Eggplant and Tomato Stew.
As always, thank you for your recipes…I don’t think we’ve had one fail in our home.
I make these all the time! Tonight I used them for a pizza-like creation, with pesto, sun dried tomatoes, kale, and roasted cauliflower on top.
I loved this bread! I needed something quick to go with a soup I’d made, & have wanted to try making a Flatbread for years.
I didn’t have any yogurt or milk to make a true naan, & this recipe was perfect .
I used all white flour (no spelt on hand) & it was so yummy, puffy & delicious. I’ll use the leftovers to make pizzas.
Thank you! I’ve pinned this recipe to keep :))
My four year old and I love this recipe, I actually leave out the herbs, but keep the garlic for her. We actually double the garlic and it is so good. It goes well with just about anything, hummus, as a sandwhich, baba ganoush, you name it!
We’re so glad you both enjoyed this recipe, Brenda!
Can this dough be made in a bread maker first?
Yes! See comments above.
Hello Dana,
I just made this flatbread last night and it was very easy to make. I left out the herbs and garlic as I was going for a more Moroccan type of meal but even in it’s plainest version it was super-delicious!
Thanks for sharing this recipe!
I LOVE the minimalist recipes…I tried this last night. it was lovely and easy to make (And I’m not no expert baker!)…we all enjoyed it, including our dinner guest! I will definitely make it again.
Thanks, Mandy!
Hey I made this today. It didn’t rise though I couldn’t find the sachet of dried yeast so I got instant yeast in a bottle and added 2 teaspoons. Do you think this should have been ok. Tell me my error lol
Hmm it sounds like your yeast may have been the problem. Also, did you let it rise or just put it right in the oven?
love it, so easy to make, i added a few extra herbs, everyone loved it, thanks
These were amazing!! And so easy to make ❤
Yay! Glad to hear you enjoyed it, Laura!
Why do you use yeast in your flat bread when most recipes don’t? What’s the point of the ride if we are rolling it flat? Do we let it rise twice? Can you refrigerate dough after rising? When shoukd it be refrigerated? How long can it be for?
I found you can’t have smiley to hit, cooks too fast and blackens to quickly and you end up with a thin crispy sheet.
You can refrigerate the dough – we haven’t tried doing so but believe it would work (up to 3 days). The point of the yeast is to create air and fluffiness!
This looks so darned good however I would love to know this kind of recipe but with the healthiest of flours – organic, non GMO and ancient grain. Would this be possible? I am wondering why a blend of flours was used? Does this make for a better bread? Thanks so much. Colleen
Hi Colleen! We have found that a blend of the recommend flours produces the best results and in turn, makes a better flatbread. For subs, see comments above!
These look wonderful! Question – can these be cooked without oil on non-stick cookware, or is the oil a must?
We’d recommend using a little oil for best results!
I want to make this but I wish there was a metric conversion. When I check how much one cup of flour is in grams there are so many different results.
I followed the recipe exactly as written. The flat bread turned out fantastic. I put a seasoned cast iron griddle my grill outside. Heated it to 375 and brushed the griddle with olive oil in between batches and 2 beers later I had a dozen flat bread. This is definitely a keeper.
Yay! Glad to hear it, Mark!
If your hand tires, hold the rasp at a 30-degree angle against the counter for leverage. If cheese or chocolate starts to melt in your hand, place the food and the grater in the freezer for a few minutes, then grasp the food with a kitchen towel and continue to work quickly, says Linda Carucci, author of Cooking School Secrets for Real World Cooks
I wasn’t too sure about the method, but I wanted to try it as I’ve made pitta bread on the stove and it’s really handy if you’re single, want fresh bread, but entire loaf would be a waste. It was lovely and easy to make and I was surprised by how light and airy the dough was after its rise. The final flatbread had a lovely light texture. The rest of the dough is in the fridge and I’ll pull off a lump to cook when I need it next. I’ve done this before with a pitta bread dough and it lasts 4 / 5 days.
Delicious! Cooked much faster than I expected, but my cast iron was not playin. Served with Smitten Kitchen’s red lentil soup, dal style :)
I was making the 1-pot lentil soup and this was one of the recommended sides, so I thought why not give it a go. I bake regularly but don’t do much with bread. These were really easy and yummy. I used all regular flour and dried thyme and it had plenty of flavor. I covered it with a damp cloth and set by a window. You could smell the yeast, its a funky but yummy smell! It made 6 medium to small flatbreads that went well with soup. I think mine would have been a little stiff and small to make a wrap with but could be an easy pizza crust. Inspired me to try more bread baking, thanks!
By far my favorite flatbread, and I make a lot of different flatbreads! My family and I like to make these into pizzas or wraps, or eat them alongside bowls of soup. When I don’t have fresh garlic, I easily substitute 1/2 teaspoon of granulated garlic. For the minced herbs, I use 1 teaspoon dry rosemary and 1 teaspoon dry thyme. The other main change I make is using all white whole wheat flour in place of the all purpose and spelt. I don’t add sugar to the dough, and it doesn’t seem to negatively affect the taste.
Thank you for sharing, Dana, and happy cooking!
can I use oat flour?
We haven’t tried but if you do, report back on how it goes!
Okay thanks!!
This is one of the best simple flat bread recipes you will find. This recipe is great tasting, simple to make, and uses easily obtainable ingredients. I highly recommend this to others…well done.
is it okay you didnt let the actice dry yeast bubble before adding the rest?tnx
Yes!
Though most yeast bread recipes recommend proofing the yeast before the other ingredients, through my dozens of yeasted baked goods I have never proofed the yeast. Just so long as the yeast you’re using is not out of date, I’ve found that it works fine.
Just made this beautiful bread and my husband and children scarfed it down like they had never eaten! It looked lovely and mad enough me feel like a baker! Making another batch now. Thank you for this simple recipe.
Hello Dana,
Do you have any recipes leaving out the yeast? I have a good vegetarian one already but I am wondering if you have one because I bet it would fabulous!!
Currently I use:
2 cups flour (any kind really, I prefer mixing different flour)
1/2 tsp salt
3 1/2 TBSP butter (or coconut butter for vegan option)
3/4 Cup Milk ( water or plant milk works but it does change it slightly; still good though)
I find that letting it rest for 30-60 minutes really helps it.
Any thoughts would be great as I LOVE your recipes!! Using more and more of them
Thank you,
ToniAnn
Hi! Not currently and we recommend keeping it in this recipe! Your recipe sounds like it would work well though!
Coconut butter? Will coconut oil work? thanks
We haven’t tried and can’t say for sure!
Can this be made by just using spelt flour?
Hi Richard! Another reader tried using all spelt and they came out great. If you give it a try, report back on how it goes!
Oh my GOODNESS!! I just made these, substituting Teff flour for the Spelt flour as it’s what I had on hand…and let me tell you I could eat the entire batch myself. Absolutely amazing & the kitchen smelled delish while they were cooking! Served with a Greek salad- perfection!
This is a great recipe..WOW! Bought a flat bread at farmers market for $9. Only did because I wanted to learn to make it. Thank you so much. Keep up the good work!!!
Can you sub the all purpose flour for a whole wheat flour?
Yes I think that would work! Check the other comments for suggestions as others have tried subbing with whole wheat.
Can I make it with all spelt flour?
Hi Kendall! We haven’t tried it but other readers have and had success with it!
good to know
They look delicious. How long do they keep in the fridge and freezer?
Hi! Let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
This recipe is delicious! I tried it for the first time this evening and before I could finish the batch I had already finished off one. I avoid store bought bread and other processed foods because of all the crap (excuse my language) they put in it. My husband also loves bread but has to drastically cut back his carbs. This recipe is the answer to our prayers. Thank you so much
Absolutely delicious! My husband and I enjoyed these with the chickpea shawarma – fantastic!!
I’m letting the dough rise now. Smells so good already!
Just made this with my 7 year-old. So yummy. My kiddo said, “We should definitely make this again!”
I have made these about 5 times and they are always delicious xx Thank you for a great recipe.
Your ads keep moving the page away from your recipe. Infuriating!
Super easy to make…. everything at home (including fresh rosemary from my garden). The instructions are super and the flatbread turned out exactly how you described. Homemade kale hummus + oven roasted curried chickpeas, eggplant and crispy kale + your delicious flatbread = A Great Meal! Thank you for sharing…
I just made this, and I also made your Beet Hummus to go with it. So delicious. We had it as an easy dinner when my partner came home from work and he was so delighted! I didn’t have spelt flour so I used buckwheat flour instead, it didn’t rise as much, but when I cooked the breads they puffed up beautifully and were perfect and soft. Thanks for the recipes!!!
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HELP! We are vegan, and our friend is wheat free (not gluten-free, wheat free!). Is there a way to adapt this flatbread recipe using some sort of alternative like almond flour or oat flour that would be wheat free (and still taste good)? Thanks! Pam
hello
how many grams of dry yeast i need? and if i use fresh yeast, how much do i need?
thank you very much,
maria
Hi Maria! 11g of dry yeast! With fresh yeast, you’ll need about 22g! Hope this helps!
Very good! Made this for dinner tonight and the whole family loved it. My husband and 5 year old daughter wished there was more! Guess I’ll have to double the recipe next time. Thanks! ☺️
I hate to be *that* person but the flour weights on your website are all over the place, including this recipe. Weights are great when baking- more accurate than volume- but you have to start with correct information. A 1/4 cup of flour is 30 grams. You list the all purpose flour as 1-1/4 cups weighing 170 g, which is wrong (correct weight is 150g; I have a Bob’s Red Mill bag right in front of me). These seemingly small errors probably result in many of your readers struggling with your recipes. If an inexperienced baker used your flour weights as fact, they’d end up with dry dough every time, as your incorrect weights always favor more flour for some reason. I hope I’m not coming across like a jerk, I post this with good intentions: to educate you as you write future recipes and so your readers can successfully pull off these recipes. Granted, most inexperienced bakers will be measuring by volume.
I was wondering if I can sub your gluten-free flour blend in this recipe. If so what other adjustments would I need to make. I love the new gluten-free recipes you have been posting!
Hi Tina! I haven’t tried it yet, but if you do, let me know!
Do you think I could shape this into rectangles and bake for pizza flatbreads?
I love love love this recipe!! Thank you! The only change I made was to cook on medium heat for one minute on each side.
Love this recipe! Make it all of the time for my tofu gyros. Delicious!!!
I did make these and they were delicious.
The only thing I did differently was that I pre-toasted the garlic.
I wish I could post the pic.
Thank you!
A huge hit with my family. My bread also didn’t rise sitting on a pre-heating oven… maybe I also had the same issue with adding raw garlic which kills the yeast? Also, I learned half-way through making to add much more oil to my cast iron pan and cook for less than a minute on each side. My first bread was black! This will become a new family staple. Thank you!
if using this dough for pizza, would you suggest cooking it on the stove top first or just roll it out and add the toppings and let it cook in the oven?
thanks for all the great recipes
I’ve made these twice now and they are delicious! If I was to freeze the dough, would I do that after it has risen?
I just made this and it was excellent. I didn’t have ap flour/spelt and the herbs so I had to make due with some bread flour and just the garlic. It turned out very well. I am really looking forward to making with your exact ingredients as I love the whole wheat Roti that our local Indian restaurant makes.
One change that I made starting about 1/2 way through cooking it all was to make mine a little more tandoori like. I accomplished this by preheating a cast iron skillet on the stove top (stove was set to a bit less than medium) and moving the pan to under the broiler (set to high) as soon as I placed the naan in the pan. I used the grate setting that was closest to the broiler (about 4 inches away) and then I cooked it for about 2 minutes total. I knew it was done when the air bubbles stared to brown. Doing it this was made for a slightly more restaurant like texture with the soft underside and the slightly dry, almost cracker like bubbles on top.
u r amazing! now I am tempted to do this.
This recipe is the bomb. I’ve made it twice now. I tripled the recipe today to put some in the freezer! And for someone who has had no luck making any type of bread, this was very easy! YUM!
Delicious! Will definitely make again!
This recipe looks amazing, I can’t wait to try it as I’ve been looking for a flatbread recipe to try. I have an almost O/T question, but where did you get your measuring cups? I love them!
Hi there! I believe Amazon.
Dana, Thanks for yet another wonderful recipe. The breads are easy and fun to make, and I love the smell as they cook on the stove. This has quickly become one of our favourite breads. My spouse practically begs me to make them once a week. We love to use the flatbreads to make quick margherita-style mini-pizzas with homemade marinara sauce and fresh basil (about 8 minutes in a 425-degree Fahrenheit oven).
Living overseas, I cannot get spelt flour, but I substitute quinoa flour with perfect results. I generally use 1 Tablespoon of dried Italian herb mix. Cast-iron cookware is not known here, so I am glad I bought a good cast-iron skillet on a recent trip to the US!
Another hit! I ate all 6 pieces in two days! ALL of your recipes that I’ve tried have been crazy yummy! My boyfriend who thinks my concoctions are odd, tried a bite and thought it was amazing.
Could I make this bread without the sugar?
Hi Avery, we haven’t tried the flatbread without sugar but I think it should still work, let us know how it turns out if you give it a go!
You know, with every recipe of yours I’ve tried, you’ve EXCEEDED the mark. This flatbread is NO EXCEPTION. To everyone reading this, if you haven’t tried it, do yourself a favor and make it. Outstanding. Keep up the good work.
Hi! Do you think I’ll get the sane result if I use a stove top griller?
Should work!
Excellent! Next batch I will cut back on the salt a bit, but this bread is absolutely amazing!
I dislike most store-bought naan/flat bread (plus it’s often a little expensive) and I’ve recently had to go dairy-free, so this recipe was perfect for me! I made a double batch of the dough for a dinner party and it came together very easily. Ended up using 3c unbleached white flour and 1c whole wheat flour and kept the dough in the fridge for 2 days after it rose with no issues as far as I know. I’ll definitely be using this recipe again, it was a huge hit at the party!
I made these Flat Breads tonight to go with our dinner. I love the fact that they are relatively quick. I have a new induction range and didn’t realize how hot it cooked. I learned that a heat level of 4 (not 7, 6, 5, but 4!) gave me beautifully browned bread. I added Rosemary, basil, and tarragon from the garden. They were a hit!
Perfect. I used to buy those Naan bread packages for things like mediterannean wraps but these just taste so much better. I was really surprised.
I made this last nite to go with a mushroom stroganoff. was beautiful. Easy to make but next time ill double it! Thanks!
Wonderful recipe that satisfies my picky-pallet boyfriend from Germany.
excellent and most simple recipe.
I used bob’s redmill organic wheat flour rather than spelt–
absolutely delicious.
In the UK we have plain or self raising flour. Am I right in thinking that all purpose flour is plain flour.
Yes!
I am making this right now and it is delicious. I don’t know if there will be some for later.
Easy AND delicious !
This bread is so good and so easy! I love this recipe! I have been keeping a ball of dough in the fridge, and just cut off a piece and fry it up when I want a meal.
This should have had 5 stars but the system submitted to soon. Love these!
This came out awesome! Next time I will double the batch!
I’ve never made flatbread (or any bread outside of a bread machine), but I’m making tandoori chicken tonight so I thought I’d try it.
I don’t have any rosemary or thyme, so I used sage instead.
The dough was REALLY sticky and I had a hard time kneading it at first, so I ended up kneading it a lot more than the recipe calls for.
I also don’t have a cast iron skillet so I’m using a regular skillet.
Excuse ME, but these are delicious!!!!! I’m so happy I decided to try this recipe instead of buying frozen naan from the Indian grocery! It really was so easy. I thought since I over-kneaded it, they’d be tough. but they aren’t!! They are pillowy and chewy, and perfect. Yummmm!!
I’d absolutely love to do all those exciting things with this- but I just don’t think that they’d last that long!!!
Love this! I will try making this today ♡
Also, do you have a yeast-free version? :)
Hi! You mentioned earlier that the dough could be frozen. When should it go in the freezer? After the proof? Or should it be frozen after already being cooked?
Thanks!
Hello Dana,
Would this recipe will be suitable with a gluten free mix flour?
I would like to make those, as gluten free.
Many thanks!
I made these last night with your Chickpea Shawarma recipe, and they were both AMAZING!
Finally getting around to more of your recipes! I had made two successful batches of The Best Damn Vegan Biscuits and then one failure and it knocked me off my baking/cooking a little bit! This one is super easy to follow and so yummy! I used 1 & 1/2 a cup of Whole Wheat flour and 1/2 cup of Whole Wheat Pastry flour and they are delicious! I think I’ll have to give the biscuits another go ;)
Would you mind doing a write up sometime about how to substitute for all whole wheat? I know lots of people say you can sub up to half whole wheat, but this new year I really want to stick to 100% whole wheat. I feel a little lost!
Hi Rowan! If I were you, I’d sub half spelt and half white whole wheat flour for the All Purpose!
I can’t believe this recipe only requires 8 ingredients, it is so easy! There are so many recipes out there that just call for way to many things. Hopefully I’ll be able to make this recipe especially because there isn’t any baking involved. I’ll pass this recipe onto my friends because flat bread is delicious, thanks.
It’s everything you said and then some. Very easy to make and I will be making it again and again.
This bread is soooooo good! I’ve made several batches already and they never last long. Thanks for this!
I made these last night to go along with my lentil soup and they turned our deeeeeelish! Dana, I love all of your recipes – I’ve never had one fail and they are all hits with my family. Thank you, Nicole (@kale_junkie).
Outrageously delicious! I used all spelt the second time making these…they turned out really good!
Awesome! Was wanting to try this recipe with just Spelt, but was a little nervous until I saw your comment. Looking forward to trying it out. Thanks for sharing your experience!
Thanks! SO glad you shared. I only use spelt, so I was hoping I could make these. I’m going to use the light spelt.
I have successfully made them gluten free!! I used Bob’s Red Mill Gluten Free 1 to 1 Baking flour and I used it for the spelt flour and the all purpose flour. It did not rise as much as the picture, and it is not AS fluffy as it looks in the picture, but it tastes delicious! I used that Bob’s Red Mill flour for almost all of my gluten to gluten free recipes and it works every time!
Oh great! Thanks for sharing, Brenna! That’s awesome!
just made this with fresh rosemary from my plant and a bit extra garlic – SO easy and yummy!!
Incredibly delicious and easy to make!
Hi! If I wanted to make these for pizza would I bake them? Or make them on the skillet and then put them in the oven? If I bake them do you know the temperature or time?
Thanks!
Katie
I cook them first on the stove, then throw in toaster oven with sauce and cheese on them..400°F for like 10 mins.
These are so wonderfulI can’t describe. The first time I made them I didn’t put any garlic or herbs in but made like a garlic oil to brush on top once I’ve cooked them. Wow were they delicious but definitely not the healthiest! So the second time I made them I used garlic powder instead of fresh garlic to save on the washing up (again no herbs) to take with me to a fuddle (aka a food cuddle) at a friends house and they went down a treat. These have now become a staple, as they freeze well and are really easy for me to whip out, especially as an option if going round a friends house and I don’t want my awkward vegan ways to be an issue (or I’m cooking dinner and I’m hungry and need something to nibble!). Super yum and easy to make, I’ve started making them in double batches because we eat them so fast!
So great! thanks for sharing, Rosie!!
Loved this, used it as a pizza crust in a skillet pan. Perfect size, made an incredible meal.
Ooh, great idea! Thanks for sharing!
I never make bread but this was so easy and delicious. I had a friend round for dinner and threw caution to wind and cooked this, she was so impressed she asked for the recipe! Result. Thanks.
So great! Glad everyone enjoyed it. Thanks for sharing, Julie!
Just made these tonight! I love how simple they are; I had all the ingredients on hand so they were super easy. Really delicious, I think they’ll pair well with a variety of foods.
Yay! SO glad you enjoyed them. Thanks for sharing, Tess! xoxo
I had an issue as the yeast didn’t disolve. Would there be any risk with mixing the yeast and water first before adding to the dry?
I made this a few nights ago to go with some veggie child…SOOOO GOOOOD. I was wondering about using it as a pizza base. Do you think just frying it, so it is cooked them adding toppings and popping it in the oven for a bit? Just not sure how long…any tips?
Yes, I cook it first on stovetop, then add my sauce and cheese and put in hot oven til cheese melts.
This flatbread was wonderful! I threw everything into my bread machine on dough cycle and let the machine do the work. Then broke them into golfball size pieces and rolled them out. What I found was (1) the bread cook much better and tasted a little better with more olive oil in the pan and (2) recipe needed just a bit more salt (for my tastes, anyway). The bread didn’t last long at my house! Plan to make this again and again!!
I can’t even tell you how happy I am that I found this recipe! I’ve never cooked with yeast before but I’m sure it will be fine if I follow the recipe to a T. Thanks!!
Hi Dana :-)
This looks fantastic!!! Any chance you think it could be made with Bob’s Red Mill 1:1 gluten free flour? Thanks!
I’m not sure about these being GF, but if you try it, let me know!
I’ve been eating flatbread at this restaurant and have been dying to find a recipe that taste like it and I had stopped searching. But your recipe is exactly the same thing, dare I say, they’re even better! Thanks Dana! ❤️
I notice your instructions do not include proofing the yeast. Is this unnecessary for this recipe?
That’s already included in the recipe!
Can Bob’s Gluten free all purpose flour be substituted for this recipe?
I don’t think so, but if you give it a try, let me know!
I just LOVE your pictures. You truly have a gift! Beautiful!
I made this bread with my 4 years old daughter and my family and friends loved it! It was easy and delicious!!!!
I did this recipe yesterday with great and yummy results. I have to repeat it soon! Thank you so much for share your culinary expertise. I think your blog is great.
If you don’t mind, I would like to translate to Spanish your recipe and share it on my kitchen blog making mention to you, of course.
Greetings!
This sounds perfect for dipping in hummus, and right now we are a bit hummus crazy but can’t find store bought crackers or pita bread at the stores near us that we like. I am definitely going to try this, hopefully tomorrow!
I’m sending this recipe to mum right away, she has been wanting to make something like this for weeks now! yay! lets hope she makes some for me too :)
Thank you!
Hi Dana,
today I just discovered your website, it’s such an inspiration !
In the Netherlands where I live, we have veganblogs, but somehow most of them don’t look so pretty and appetizing as yours. Thanks for sharing your recipes and experience.
Is there a substitute for yeast? (i’m allergic for yeast)
Can the flatbread be made with for instance baking soda or baking powder?
with best regards, Noonie
Hi Noona! I don’t know if you can sub baking soda or powder. I would suggest powder, let me know how it goes! xoxo
I’m going to make this soon as I finish my coffee. Lol
Can you use stevia or honey in place of cane sugar ? I don’t have any on hand! thanks
Yes, honey would be best!
Would it be the same amount of honey then (1/2 tsp)? Or if we do opt for sugar, can regular white sugar be substituted for the organic cane sugar? Thank you!
I subbed in the same amount of honey. And regular sugar should be fine, the sugar is really just food for the yeast so any simple sugar should work ?
good to know
Can this be made with gluten free flour?
I haven’t tried it yet, but if you do, let me know!
Can you sub in white whole wheat flour for the all purpose and spelt flour?
That should work! Let me know if you give it a try!
YUM! this flat bread looks amazinggggg!
Just want to say thank you Dana for the endless inspiration you provide. I look forward to pouring over your emails every time they arrive!
Ah, thanks Pauline! So glad you enjoy the emails / recipes!
Oh Dana, this looks so yummy but I’m GF. Got any ideas for us gluten impaired people? I’ll be watching! Thanks for the recipes that you DO make GF. josette
I have the same request for my GF kids. They would love this, I wonder if substituting GF flour would work as well.
I haven’t tried it, but if you do, let me know how it goes!
I haven’t tested it GF yet, but I’ll let you know if I do!
These look delicious, will defiantly be trying these.
Would the dough be ok being kept in the fridge for a few days so that the flatbreads can be cooked fresh when needed, rather than cooking them all at once and storing?
I think so, but probably keep it to 2 days max!
This looks really yummy! And so easy!
Thank you for this recipe. I have gone through the comments and most are saying that this tastes really good so I certainly will be trying this out for the weekend.
Let me know how it goes!
I’m also interested in a Gluten free version, please, please, please? We like bread too! And probably miss it the most!
If I test it, I’ll check back in with updates!
I would love to hear if anyone has made these flatbreads using whole grain flour. Generally, I use a mixture of white whole wheat and oat flour–wonder if that might work.
I think that would work lovely! Let me know if you give that a try!
I made it with bobs red mill whole wheat flour and it was awesome! Thanks for the great easy recipe! It looks just like the naan we used to buy to make into pizza until we saw the salt content! I love how easy it is to make and flavorful. Can’t wait to make a vegan pizza with it!
Did you just use whole wheat flour or did you use half AP and half WW? These comments have encourage me to try mixing my un- bleached AP with stone ground whole wheat and also with Almond flour. I have to make several batches for a birthday party next weekend. I’ve never even made flat bread before but this sounds easy and delicious. So I’m jumping in. Will let you know. ?
Trying it as we speak with ground oatmeal and whole wheat!
I used half whole wheat and half white flour, it was amazing.
This post makes me want some flatbread like right now! Is there a way for you to virtually send me some? Haha :)
Ha! I wish. Lucky for you, it’s SUPER easy to make at home!
Excellent recipe. Came out perfect and delicious.
man this is amazing! such a versatile recipe!
Looks delicious. I really have to try this.
XoXo
Valentina
Can we freeze this flatbread?
If so, which step should we stop and freeze?
I would recommend freezing the dough. The cooked flatbread really is best when fresh!
So would you mix, rise and then freeze? I make this recipe constantly now and I want to start making triple batches and freezing some to cook later. I might try freezing individual balls in hopes that they’ll thaw faster. I’d love to hear any tips have! Thanks!
Yes, either freeze in individual balls or one large ball and then thaw!
I make batches of these and freeze them – not as good as fresh but still super yummy!
I made those yesterday to eat with some homemade falafel and hummus and it was delish! So tasty! I love to make my own pitas with just flour and water, but for some “luxury” feel to my meal, your recipe does the job! My dough didn’t really rise in the process, I don’t know why, but the result was still the same!
ps: gotta LOVE rosemary! best herb!!!
Glad you enjoyed it, Carol! Must’ve been a yeast issue since they didn’t rise. Glad you still liked it!
Hey Dana,
This looks great! My husband likes to bake and says all bakers should know this, “Those who bake bread know not to add garlic while the dough is rising or it will kill the yeast. Instead, garlic is added to the dough after it has risen, just before baking it in the oven.”
Thought I’d share this with you.
I think if garlic is cooked first it’s okay for yeast. It has something to do with the Allicin in fresh garlic that kills the yeast. :)
I am a baker also, this is rising just fine for me so far….just about ready to cook them!
Added garlic with everything and it rose to over twice its size!
Please – I too would like to know if it can be gluten free?
TOP OF MY LIST TO COOK.
Every recipe of yours I try is just better and better.
So kind! Thanks Caroline!
I made this tonight for dinner and it turned out excellent. It’s very similar to my recipe for tortillas, method-wise. My family enjoyed it immensely!!! Thanks!
So great! Thanks for sharing, Beth! xoxo
Parfait avec la tapenade ou le pesto …..
Can you use all Purpose gluten free flour for the same result?
This is a fantastic recipe. Taste and texture just like naan! I look forward to trying it with different herbs. Perfect easy recipe. cooked great in a well seasoned cast iron skillet.
and PS: didnt have spelt flour so we used unbleached all purpose. Came out G R E A T!
Thanks for sharing, Linda!
Yes, I used an all purpose gluten free flour, and these were delicious.
Any recommendations on making this gluten free?
I’d also like to know if the gluten free mix would work. I’m allergic to wheat in all its forms, and barley too.
I am trying it today with ground oatmeal, for my husband who just had a stent put in his heart a couple weeks ago! He is tired of salads! Lol
Did it work?
Mmmm this sounds wonderful! And looks like naan! Love the garlic in there :)
Okay YUM!! Bread is my weakness, especially warm pita bread dipped in hummus. Or just plain. Basically bread it any form
Same here! This flatbread has my whole heart ;D
Yum, looks wonderful!
This looks so good. I’m bookmarking this for the next time I’m craving shawarma. Thanks as always, Dana, not just for another great recipe, but for the fabulous photos as well.
Thanks Wilma! So kind!
I can’t wait to make this for my kids! I usually make this in the raw vegan version will have to try yours.
P S love yor measuring cups very vintage:)
That looks so yummy! I love flat bread adding the flavour would be so good
Looks delicious! I will have to give this s try sometime. :)
I love making my own flatbreads, especially since my daughter goes through it like lighting and it’s so easy to customize the flavoring.
This looks so good wish I had some right now. You’ve inspired me to make a batch today.
Thanks and I’m sure my daughter thanks you.
Ugh, I’ve never made a flatbread. But I’ve never baked anything either. Which is why this flatbread is so prefect, I can make it on the stovetop. And even I have cooked on the stovetop before. Garlic and rosemary is yummy.