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:
Garlic- + Herb-infused
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!
- 1 packet (2 1/4 tsp) active dry yeast
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 1 Tbsp (3 g) minced herbs (rosemary and thyme)
- 3/4 tsp sea salt
- 1/2 tsp organic cane sugar
- 1 1/4 cups (170 g) Bob’s Red Mill Unbleached All-Purpose Flour
- 3/4 cup (90 g) Bob’s Red Mill Spelt Flour (or sub more all purpose)
- 1 Tbsp (15 ml) olive oil, plus more for coating bowl
- 3/4 cup (180 ml) warm water*
- To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
- Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
- Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
- Wipe out mixing bowl and add a bit of oil - 1 tsp. 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.
- Once doubled in size (see photo), cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
- In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
- 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).
- 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.
- Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
*Recipe loosely adapted from Food Network.
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.