Garlic Herb Flatbread

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Stack of our healthy vegan flatbreads made with garlic and herbs

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?

Ingredients for making healthy vegan flatbread wraps with spelt flour

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.

Bowl of freshly risen dough for making vegan spelt flatbread

This recipe is so simple, requiring just 8 ingredients1 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.

Rolling out vegan flatbread dough

Most importantly, what does it taste like? So good! It’s:

Garlic- + Herb-infused
& Delicious

This recipe is such a great one to have on hand for everyday use! Flatbread makes the perfect base for pizzas, dipping into hummus or soup, or using as a wrap for things like Chickpea Shawarma Sandwichesmmm, 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!

Stack of healthy homemade garlic and herb flatbreads perfect for making wraps

Garlic Herb Flatbread

1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.
Author Minimalist Baker
Stack of homemade Vegan Flatbreads
4.92 from 119 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6 (flatbreads)
Course Bread, Snack
Cuisine Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? Best when fresh


  • 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 ¼ 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*


  • 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 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.
  • 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 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.
  • 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.
  • 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 ½ minutes. Flip and cook for 2 ½ 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).



*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 (1 of 6 servings)

Serving: 1 flatbreads Calories: 175 Carbohydrates: 32.6 g Protein: 5.3 g Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Fiber: 3 g Sugar: 0.8 g

We no longer accept sponsored content, but this post was originally 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.

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My Rating:

  1. The Vegan Goddess says

    Dang, this sounded so great until I read the yeast ingredient.

    Do you think I could swap it out for a mixture of lemon juice and baking soda to help it rise and get fluffy like that?

  2. Sdhomecook says

    This was fantastic. Thank you. So easy. I needed to let it rise about 2 hours. I made this and hummus. Yum! Feeling very accomplished.

  3. Donna says

    I just finished making these to go with some humus. I had to make two batches because the first batch didn’t stay around long enough to have with the humus. This is the best flatbread recipe I have tried. They came out perfectly. Thank You!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy the recipe, Donna. Thank you for sharing! xo

  4. Jay says

    Mmmmmmm YES! Super easy to follow, full of flavour and they will go with just about anything, especially if you chop and change the aromatics and herbs (no pun intended…I think). I’ll not be ordering Naan’s with my curries anymore :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed this flatbread, Jay. Thanks so much for the great review!

  5. Eva Brenner says

    Yummy!! This was delicious!! I used half whole meal flour and half white flour, and omitted oil. We had it as a side for your vegan chickpea shakshuka. It was perfect.

  6. Jackie says

    Love this recipe! It’s almost impossible to mess this up. This is probably the 3rd or 4th vegan flatbread recipe I’ve attempted and since receiving the email in my inbox our family has made it 5 times :) I love that my toddler can help with kneading the dough and actually looks forward to using this as a vessel for veggie curry. I took a chance and individually froze leftover pieces and heated them in the convection oven and they were still delicious! Thank you for yet another weeknight gem!

  7. Jan says

    Could I replace the spelt flour with AP flour equally? Also, could you use dried herbs? If yes, does it change how much to use in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, Other readers have reported success using all purpose flour! And dried herbs would be fine – we’d suggest 1 tsp. Hope you love it!

  8. Linda P. says

    I made these this morning to go with a soup I made for lunch. My husband, who usually doesn’t love either garlic or rosemary, loved these as much as I did. I have a feeling I’ll be making these often.

  9. Caroline says

    Can I knead this in my kitchenaid with a dough hook or must it be done my hand?
    PS: Sorry for all the comments recently, but I am making loads of your recipes right now.

  10. Anna says

    What is the purpose of oil in bread based recipes please? (Baking noob here)

    I’m on a whole food plant based diet, without oil, gluten or added sugar and am desperate to try this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna! Oil and other fats add flavor and help create a more tender texture in baked goods. For this particular recipe you can omit the oil and it should still work well! But if you are looking for a gluten free option, you can try our gluten-free flatbread. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, That’s a neat idea! We haven’t tried it so we’re not sure on the amount, but think it would work. Let us know if you give it a try!

  11. lyn says

    Delicious. I’ve made these on a hot bque lava rock on the grill and also on a hot flat electric grill – where on each you can do more than one at a time. I find no oil on cooking area works the best. I usually make a large batch = 4 1.2 c flour, at a time and freeze for later all the time…then cut to fit into toaster, but make sure you watch them! Or warm tinfoil in over or a quick micro to heat some. Sometimes I add 1/2 tsp of baking soda also to enhance the bubbles when cooking. I’ve made them thick, thin and used fennel and cumin and other spices as well….just can’t go wrong. If you like these ‘puppies’, check out a recipe for naan bread too – very similar….just experiment…really can’t go wrong….a basic bread through all cultures. cheers.

  12. Jackie says

    Doesn’t minced garlic prevent the yeast from working? I have always been told garlic has antibacterial properties and will kill the yeast.

  13. Melania Barrantes says

    Hi!! Pls make the video for this🙏🏼🙏🏼
    Can the Doug be freeze/ or kept in the freezer? For a day or two 🤔
    Thank you!!
    You are wonderful
    Sending you loads of love 😘❤️💪🏻🙏🏼

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and great idea, Melania! Yes, the dough can be frozen.

  14. Judi says

    I have made this many times with amazing success from the beginning. I moved from a coastal area to desert 1142 ft above sea level. My first attempt was a failure. It didn’t rise although it was a warm enough day. I cooked it anyway but it wasn’t very good. I blamed my yeast but it proofs perfectly. I know it isn’t recipe’s fault. Any suggestions?? Now I’m almost out of spelt and haven’t found it anywhere in my new area. I don’t want to give up this easy bread!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! We’d suggest buying fresh yeast and keeping it in the freezer, if you don’t already. Let us know if you give it another try! xo

  15. James Abery says

    Greetings from the UK, thank you these were really great to make with my children and I couldn’t believe how tasty they were, l can easily see these becoming a family favourite.
    Take good care of yourselves and stay well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! We’re so glad you all enjoyed them. Thanks for your kind words and lovely review!

  16. Cathy says

    I make these frequently now, my husband LOVES them. Last night I made the batch into 16 minis and topped them with black bean sliders and avocado aioli. They were a perfect combo!

  17. Jess says

    I made these flatbreads last night to go with lentil soup. It was amazing!! I’ve always doubted myself in making anything with active yeast, but these turned out delicious and I will definitely be making them again.

    I cooked them in a cast-iron skillet and had to turn the heat down to low-medium because the first one burned (don’t worry, I still ate the edges). I used 2 cups of all-purpose flour and 2/3 cup water.

  18. Emma Harkins says

    This turned out amazing! I accidentally used dead yeast, my dough didn’t rise at all, but I decided to still give it a go. It was great! Going to give it another go today with fresh yeast and I’m sure it will be even better!!

    • Emma-Anne Lonsford says

      Holy cow, these flatbread were fantastic. We are not gluten free so I subbed regular all-purpose flour and a fourth of a cup of white wheat. I also cooked them for 2.5 minutes on medium low in a cast iron pan. Huge hit, I will absolutely be making these again! I also want to double the recipe and make it as pizza dough.

  19. Shantell says

    Yumm! Made this to go with the Greek goddess bowl. I used a cast iron skillet and I had to cook it on low heat. If I did medium high, they would have all been burnt to a crisp. But they tasted amazing!

  20. Angela says

    I have made these so many times, they always turn out delicious. Making some tonight to go with butter chicken. Perfect with curries!! Thank you for posting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, we’re not finding anywhere it’s labeled gluten-free. Would you mind letting us know where you see that?

      • Denise says

        My bad 🤗 I had searched “gluten-free”, and then read the prominently displayed Recipe Key and assumed that it was categorizing the recipe without noticing that it was in fact a key, not a descriptor.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi, sorry for the confusion. Unfortunately, once you add a search term, the filter is no longer active. We’ll see if we can find a way to troubleshoot that.

  21. Jenn says

    I messed this recipe up some how. Help! My dough was dense and flakey. It did not rise and get fluffy like breads usually do.

  22. Noplanetb says

    This is made every week in my house now, my fussy children love them too , we use them as a wrap or with soup, my children take them for school lunches with nothing on instead of a sandwich. Spot on recipe that always gets rave reviews from everyone who I give home cooked food to!

  23. Cheri says

    This was SO GOOD. I made lentil soup for dinner and realized that I didn’t have any bread and happened across this recipe. Well.. AMAZING. I’ll be making this again over and over.
    Next time I’ll be smothering them with hummus and falafel.

  24. Mai says

    I’ve made this recipe more times than I can count. Actually, I’ve only purchases store-bought loaves of bread a couple times since the beginning of the pandemic (March). I’ve been using this bread for everything! I make a very plain (no garlic or herbs) batch for my son’s pb&js, but he also loves garlic-y ones for turkey sandwiches. My partner also loves them with (a lot! of ) onion powder added. I’ve mastered these breads because of the pandemic! :D Haha.

    Because I make them so often, I started doubling, then tripling, then quadrupling the batch- which is when I found out that when quadrupled, the portions come out to even cups and tablespoons. For me, it makes about 16 breads. It comes out to:

    8 c flour
    3 T yeast
    2 T sugar
    1 T salt

    4 T olive oil
    3 c warm water

    So, I’ve been making quadruple batches ever since! I’m actually in the middle of making two quadruple batches right now…!

    Anyone who has issues with them being too crisp probably just needs to adjust their burner temp and cooking time. There can be a lot of variation between stovetops. On my electric stove, they cook 2.5 minutes per side just below medium heat. They are foldable and soft with a few crisp spots. Just experiment, if it turns out crispy then turn down the heat and cut the cook time down a little. This is an awesome recipe that anyone can master! If they didn’t turn out perfectly the first time, tweak and try again!!

  25. ALEJANDRA says

    Super easy, and soo delicious! My husband also loved it. I’ll be making this often for sure. Thanks again for another amazing recipe.

  26. Aj Ylizaliturri says

    I knew I should have proofed the dough. Didn’t rise, so nope. I realize it’s user error, but the first time i try a recipe, i just do exactly as it says.

  27. Leo says

    These were pretty great, but i feel like they were a little crispy and not that foldable. Are they supposed to be able to be folded in half to hold meat etc.? The also cooked much faster than 2.5 minutes per side. More like 75 second on each side.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say cook for slightly less time if you felt they were too crispy and difficult to fold. You can also roll them thinner to help with that as well!

  28. Shan says

    Really appreciate a real baker
    offering something so sweet and simple.
    Hope Happiness Goodness Prevails

  29. Janice (from The Netherlands) says

    I absolutely love this recipe! We eat it with beef kebabs from the grill and tzatziki sauce and some fresh veggies. It tastes perfect. Thanks for the recipe.

  30. T-Dabs says

    I made this tonight and grabbed a bunch of herbs outta my garden. This was soooo delish. My hubby and both kids LOVED them. My 12 yo even cooked them up perfectly in the skillet Gonna have to make dbl next time. Used a couple to make veggie/caprese flatbreads with pasta. Awesome….but amazing plain too.

  31. sandie says

    Will these be ok made in the morning for an evening meal if the cooking is left until last thing, or will they over prove and spoil?
    What should I do to store? Maybe fridge, but at what stage?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandie, we haven’t tried an overnight rise, but we think it might work! Let us know if you try it!

  32. Ellen says

    This is an amazing recipe!!! I’m out of sugar. Will the recipe still work? Any substitute you would recommend?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellen, we haven’t tried it without sugar but it should still work. Let us know how it turns out if you give it a go!

  33. Rike says

    I have made this recipe at least 20 times since London is under lockdown,
    I am adding a whole bunch of fresh herbs from the garden, currently a combination or marjoram and thyme is my favourite, I eat them with absolutely everything, anything goes, believe me, they are addictive.

  34. Laura M says

    I am really excited about making my own flat breads. I am wondering about all whole wheat flour though? It is thicker and different things might have to be done. For health reasons I am sticking to complete carbohydrates instead of simple carbohydrates and sugars. If not whole wheat flour, would oat flour work? I make my own.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried either, but think whole wheat would probably work better than oat. Let us know if you try it!

  35. Ashlynne says

    These wraps are absolutely delicious! They’re a regular for my husband and I. I make them for falafel nights, chickpea wraps and others. Sometimes I use a tablespoon of garlic powder instead of fresh and it takes fantastic!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy them, Ashlynne! Thanks so much for the lovely review!

  36. CJ says

    What can I say. It was a hit again. Especially with my family. Had it with Shakshuka and brown rice. Superb!!!

  37. Jessi says

    Ok, so I’ve finally made this. I have put it to proof and am up to the part of dividing the dough into 6 pieces. I haven’t removed the proofed dough yet from it’s bowl. Trying to figure out what to do with it bc I want this for the morning. Do I leave it in the bowl in the fridge over night? Or do I continue cutting it into the 6 pieces and then put it away? All I know is I don’t want to make it right now. Want to taste it fresh as u suggested. Can u please let me know what I should do with it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jessi. You can go either way. I’d probably cut them into 6 portions, cover, and refrigerate. Although cutting them and cooking them the day of should also work! Let us know how it goes.

  38. Jessi says

    I’m all out of fresh garlic. Can I use garlic powder? Can it be made plain without any herbs or garlic? Just asking so that I can make it for breakfast. I don’t want garlic so early in the a.m

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, we haven’t tried that and aren’t sure how it would turn out. It would probably have a different texture, flavor. Let us know if you give it a try!

  39. Hannah says

    Made these last week now they are added to the weekly menu!! Soooo goood! Light and fluffy and so easy to make!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. says

    i love these photos, and those measuring cups!!!! the plastic ones i have always break and i think its time i invest in something more durable. any recommendations or link? thank you! i love reading your blog, it’s set up so nice, easy to search, fun, and everything is so clickable!!!

  41. Marion says

    I would give this recipe 5 stars.

    I made this today to go with the soup I was making. The directions were easy to follow. I used whole wheat flour for the spelt flour and it came out delicious. I used a little extra garlic as well.

    I also used the flatbread to make a steak & cheese flatbread and it was a flavorful combination.

    The flatbread came out from the pan after 2 1/2 minutes on each side perfectly.

  42. Trixie says

    This recipe is sooo easy to make and the outcome is just pure goodness! Made this with all purpose flour because we have no spelt flour at home. The flatbread pairs so well with curry! Also, I made pizza dough using this recipe. Was able to make 2 large enough pizzas! I’m so happy I came across this; I have been sharing it to friends and family ever since!

  43. Edra Marie says

    Hello, hello!! I’m going to try this recipe for the first time, but I only have instant yeast. Can I use it? Can I always substitute dry yeast for instant yeast in bread recipes?

    happy quarantine :)
    Edra Marie

  44. Heather says

    Amazing! Such an easy and delicious recipe. I used the flatbread to make little personal pizzas and my three year old just loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it sounds promising. Maybe up to 24 hours? Let us know if you try it!

  45. Aryn says

    OH-MY-GOODNESS! RESULT: so soft and pillowy! I LOVE IT!

    – I used only AP
    – I didn’t have olive oil so I used sunflower oil. Worked just as well.
    – I only used garlic. Eventhough I already added extra garlic, next time I’ll add even more because I like my food VERY garlicy haha
    – I live in a very hot and humid climate and my dough was already doubled in size in about half an hour! So if your dough doubles in less than an hour, it’s definitely already ready to use.

    Thank you so much for this quick, easy and amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Aryn. 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

  46. D'Shondra says

    I omitted the rosemary since I don’t have any, but it would’ve been out of this world! My son eats absolutely nothing I cook, but he did say the flatbread was delicious. Happy cooking!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad he enjoyed it, D’Shondra! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Michelle says

    I don’t know how many times I am going to say thank you for another keeper recipe but thank you so much! You have my heart, Dana!
    My modifications: all AFP and mostly dried thyme with a little bit of dried sage

  48. Veronica Adler says

    I followed the recipe exactly as stated except I only used all purpose flour and dry herbs, not fresh. It smelled great throughout the process, had risen nicely after an hour or so, but after following every step exactly, the final product was bland and not fluffy at all. It was very disappointing, and I’d really like to know what I did wrong because there are so many amazing reviews I feel this can’t be the same thing everyone else is enjoying. I made sure the water was the correct temperature, none of my ingredients were expired (most were actually purchased very recently), I let the dough rise in a warm environment… I don’t understand what happened. How can I make the flatbread fluffier and less bland?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it does sound like something went wrong! We wonder if your yeast somehow wasn’t fresh/didn’t activate? Maybe try adding more salt/herbs/garlic for more flavor next time?

    • Jill says

      Sometimes the salt can kill the yeast, I always activate the yeast and add half the flour and let it sit a little (like 2-3 minutes) and then add the other half with the salt added before mixing together. Small tip I picked up from Great British Baker.

      Good luck with next one! Currently mid-recipe so will leave a rating and comment when done!

  49. Becky says

    I made the flatbreads as directed (I didn’t have any spelt flour so I just used all purpose flour) and they turned out great! I served them with your Creamy Curried Cauliflower Lentil Soup. I had a couple of leftover flatbreads that worked great as the base for quick lunch pizzas (tomato passata, vegan mozzarella, spinach, and crushed red pepper; baked in the toaster oven at 450*F for 10 minutes or so).

  50. Lidia Velazquez says

    This was so delicious. Honestly still good after a couple days. I didn’t even have fresh herbs (used dried ones) and still really good. Also used regular flour. This will be my go to flatbread recipe from now on. Thanks!

    • Gina says

      This recipe states that is it GF but spelt flour is not GF and if even if I use bob mills GF flour you don’t state how much xanthan gum or am I suppose to use flour that already has it in it already?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Gina, could you please let us know where it says it’s gluten-free? We aren’t able to find that and definitely want to correct if it says so! You can find our gluten-free flatbread recipe here.

  51. Alexi says

    These were amazing and super easy!! We used all all purpose flour (no spelt because we didn’t have any) and they came out incredible. Can’t wait to make a bunch to have on hand!

  52. Monica says

    I saw a recipe for Naan wherein they would make the dough, but let it rise in the refrigerator, overnight, so that the dough/naan bread could be easily finished up in the morning. Have you tried the overnight rise, and or, do you think it would alter the texture of your recipe any? Thanks for sharing.

  53. Vegan Traveler says

    Thank you! I just made my second batch and froze half of it. This is perfect although I did add extra rosemary. Yum!

  54. Bee says

    I love these. Tasty, fluffy – I’ve made them a few times and they’ve replaced most other bread in my home. I mix it up with the herbs. Cumin seeds are good, coriander, sesame seeds, even chia. Tonight I’m using some of the dough as a pizza base. Thanks for a great recipe.

  55. Belinda says

    These are the best. I love the Herby, garlicky, softness of them. Easy to make. I reckon they’d adapt easily to accompany curries, eg; cumin seeds and garlic instead of rosemary.

  56. Talia says

    Delicious! I didn’t have rosemary, so I just used thyme and oregano. I also used my griddle instead of a skillet, which helped quicken the process. I paired this recipe with Minimalist Baker’s Spicy Buffalo Chickpea Wraps, and even my “carnivore” husband enjoyed tonight’s dinner.

  57. James says

    also left comment yesterday….it was so easy that today i made 4 batches i froze 3.5…
    so yesterday i made much as written but i froze 2 servings to see if the defrosted product would be as good… it was awesome. my next modification will be to brush with olive oil and try to bake it in a toaster oven. so far i have made 8 on a cast iron pan i have another 28 ready to go… my wife suggested that we could put 2 together and crimp together at the ends with a fork and stuff with cooked meat and thin cheeses ad steamed broccoli/onions ……sorry she likes vegetables, oh i also noticed the stars this time!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, James! Thanks so much for sharing your experience! If you try your wife’s idea, we’d love to hear how it goes!

  58. James says

    I found your recipe, fell in love with the picture… went to store got most of the right stuff… i forgot the sugar/honey and substituted 1Tbs apple jelly. i also used finely ground rosemary and thyme and more than twice the garlic called for

    it came out amazing; next time i will likely add a spicy pepper jelly instead of the apple jelly… i don’t cook normally but the picture was compelling…wife also loved it


  59. Annette says

    I have made this flatbread numerous times now and it is a favourite with everyone. I also use this recipe to make pizza dough. It’s a very good bread recipe however you use it.

  60. Patricia Davies says

    I have just made the Garlic Herb Flatbread Recipe. They are yummy. Think I will have to make a lot more. Thank you.

  61. Mike D says

    Great recipe! Made 6 large flatbread just as quoted in the Servings. I used a standup mixer so I didn’t heed the steps precisely. My seasoning is as follows, I also bake by sight & feel not a recipe card. I used just over a Tablespoon of Virgin Olive to keep from sticking during the rise, floured as needed forming the breads & misted oil over a flat iron when cooking. My seasonings were just over 1 Tablespoon Garlic mince, Paprika, Cayenne, Oregano, Cilantro, Rosemary & Chives. All of this is by sight so I have no exact measurements, I did however make a perfect Gyro wrap on this occasion…Thanks

    P.s.- I used all purpose entirely

  62. Michelle Dawn Wilber says

    I would like to know if this recipe can use Kefir instead of water.
    There are a lot of articles these days discussing the value of non-yeast breads, and this recipe, I think would be a great subsitute for unhealthy breads.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, we haven’t tried that and aren’t sure whether it would work. But if you give it a try, we would love to hear how it goes!

  63. Jeffrey Peters says

    Great recipe.. My friends love it and keep asking for it. I have only used the garlic in it and just regular flour. I do mix 1/2 butter and 1/2 olive oil to brush immediately after cooking. Keeps the bread pliable and the butter adds a great taste.

  64. Lien Bach says

    I just made it, using only bread flour. So so good, so yummy, soft, garlic-y. I didn’t have rosemary or thyme available, only garlic. It’s totally fine. Thanks Dana for your amazing recipes.

  65. Monica says

    Your website is awesome, and this recipe looks wonderful. I am going to try making this, but am currently out of Spelt flour. I have a bag Einkorn flour that I recently purchased, and will attempt the recipe using Einkorn instead of the Spelt. I know that Einkorn usually requires a tad less water than most flours, so my thought is to take a tablespoon out of the liquid you have listed, any recommendation? Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we’ve never baked with Einkorn but have heard it’s wonderful. Because we don’t have experience with it I won’t be able to suggest modifications. But if you do try it let us know how it goes!

  66. Sara says

    I made this recipe a few times already. Sometimes with additional herbs and no garlic. Sometimes all in :) very simple to adjust. just love it and it’s done so fast.
    Live, love, love it!!!

  67. Dianna says

    So easy and delicious. I prepped this in my bread maker using the dough setting. I put in the liquids first then white bread flour (didn’t have any other flour) then salt in one corner, sugar in another and yeast in a pocket on top. Let the bread maker mix till it was a ball and turned the machine off and let it sit for 30 minutes. I didn’t use the complete dough cycle as I was in a hurry.
    I also skipped the garlic and herbs as I was going to be eating it with a garlic aioli. It turned out delicious and soft. Love the addition of yeast to this flatbread. It gives it a soft texture and delicious flavour. So grateful you posted this recipe. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed it, Dianna! Thanks for the lovely review and for sharing your method! xo

  68. Dani says

    Omg this is the first flat bread that I made successfully. It’s so easy and it turned out so good! I love the garlic in it. It’s not over powering the bread, it just gives a good flavor in it. I did not put the other spices since I don’t have them. This is definitely a keeper!

  69. Lorraine says

    Absolutely 100% reliable and so easy. Thank you for such a simple recipe that didn’t end in scorched dough and tears!

  70. Loralei Cotney says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  71. Heather Hansen says

    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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  73. Kimberly says

    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.

  74. Rosa Eve Druker says

    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.

  75. Allysen says

    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 :))

  76. Brenda says

    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!

  77. Sarah says

    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!

  78. Mandy says

    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.

  79. Kara says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?


    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  81. Colleen Davis says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  82. Diana says

    These look wonderful! Question – can these be cooked without oil on non-stick cookware, or is the oil a must?

  83. Edi says

    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.

  84. Mark says

    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.

  85. Cassandra Everleth says

    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

  86. Georgie says

    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.

  87. Jennifer says

    Delicious! Cooked much faster than I expected, but my cast iron was not playin. Served with Smitten Kitchen’s red lentil soup, dal style :)

  88. Carolyn says

    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!

  89. Abigail says

    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!

  90. Vincent says

    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.

    • Abigail says

      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.

  91. Kelli says

    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.

  92. ToniAnn says

    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,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  93. Shannon B. says

    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!

  94. Diana says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes I think that would work! Check the other comments for suggestions as others have tried subbing with whole wheat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

  95. Nadel says

    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

  96. De Vida says

    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…

  97. Frances M says

    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!!!

  98. sabitech2 says

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  99. Pam Howell-Beach says

    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

  100. maria says

    how many grams of dry yeast i need? and if i use fresh yeast, how much do i need?
    thank you very much,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria! 11g of dry yeast! With fresh yeast, you’ll need about 22g! Hope this helps!

  101. Lindsey says

    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! ☺️

  102. Mels says

    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.

  103. Tina says

    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!

  104. Erika says

    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.

  105. Dilara says

    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!

  106. Bernadette says

    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!

  107. Wendy B says

    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

  108. Carole says

    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?

  109. Ryan says

    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.

  110. danie epp says

    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!

  111. Karla says

    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!

  112. Jiwan says

    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!

  113. Jenn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  114. Gene-Leigh says

    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.

  115. Lindsey says

    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!

  116. Nata Etherton says

    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!

  117. Ian says

    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.

  118. Angela Fitton says

    I made this last nite to go with a mushroom stroganoff. was beautiful. Easy to make but next time ill double it! Thanks!

  119. pat says

    excellent and most simple recipe.
    I used bob’s redmill organic wheat flour rather than spelt–
    absolutely delicious.

  120. Claire says

    In the UK we have plain or self raising flour. Am I right in thinking that all purpose flour is plain flour.

  121. Carly says

    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.

  122. Gillian says

    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!!

  123. Ana @ Ana's Rocket Ship says

    I’d absolutely love to do all those exciting things with this- but I just don’t think that they’d last that long!!!

  124. Sarah says

    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?


  125. Liat says

    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!

  126. Rowan says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Rowan! If I were you, I’d sub half spelt and half white whole wheat flour for the All Purpose!

  127. Grace Turner says

    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.

  128. Nicole says

    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).

    • Ash says

      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!

    • Angelnina's Cottage says

      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.

  129. brenna says

    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!

  130. Katie says

    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?


    • Soraya monterroso says

      I cook them first on the stove, then throw in toaster oven with sauce and cheese on them..400°F for like 10 mins.

  131. Rosie says

    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!

  132. Julie Wood says

    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.

  133. Tess says

    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.

  134. Sheryl says

    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?

  135. courtney says

    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?

    • Soraya monterroso says

      Yes, I cook it first on stovetop, then add my sauce and cheese and put in hot oven til cheese melts.

  136. BarbB says

    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!!

  137. Kayla says

    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!!

  138. Dana says

    Hi Dana :-)
    This looks fantastic!!! Any chance you think it could be made with Bob’s Red Mill 1:1 gluten free flour? Thanks!

  139. Lydia says

    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! ❤️

  140. etringita says

    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.

  141. Jeannette says

    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!

  142. Elizabeth says

    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!

  143. noona says

    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

  144. pauline says

    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!

  145. jag says

    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

  146. Rebecca Liggins says

    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?

  147. Alan @ Tower Deli says

    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.

  148. Papa Smurf says

    I’m also interested in a Gluten free version, please, please, please? We like bread too! And probably miss it the most!

  149. SFerd says

    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.

    • Mary says

      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!

      • Lynne says

        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. ?

  150. Val - Life of a Vegaholic says

    This post makes me want some flatbread like right now! Is there a way for you to virtually send me some? Haha :)

      • Cara says

        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!

  151. Carol Ann says

    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!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you enjoyed it, Carol! Must’ve been a yeast issue since they didn’t rise. Glad you still liked it!

      • Kristy says

        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. :)

  152. Beth says

    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!

  153. Emilie @ Emilie Eats says

    Okay YUM!! Bread is my weakness, especially warm pita bread dipped in hummus. Or just plain. Basically bread it any form

  154. Wilma says

    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.

  155. Celeste @TheWholeServing says

    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.

    • Tom ~ Raise Your Garden says

      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.