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! Flatbread makes 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 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*
Instructions
- 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).
Video
Notes
*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)
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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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
maria says
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!
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! ☺️
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.
Lori says
Thanks for your input. The more info the better!
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!
Hi Tina! I haven’t tried it yet, but if you do, let me know!
Jessica says
Do you think I could shape this into rectangles and bake for pizza flatbreads?
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.
Kim says
Love this recipe! Make it all of the time for my tofu gyros. Delicious!!!
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!
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!
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
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?
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.
Soraya monterroso says
u r amazing! now I am tempted to do this.
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!
Christa says
Delicious! Will definitely make again!
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!
Hi there! I believe Amazon.
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!
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.
Avery says
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!
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.
Yvette says
Hi! Do you think I’ll get the sane result if I use a stove top griller?
Should work!
Tim says
Excellent! Next batch I will cut back on the salt a bit, but this bread is absolutely amazing!
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!
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!
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.
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!
Tiffany Lyn says
Wonderful recipe that satisfies my picky-pallet boyfriend from Germany.
pat says
excellent and most simple recipe.
I used bob’s redmill organic wheat flour rather than spelt–
absolutely delicious.
Claire says
In the UK we have plain or self raising flour. Am I right in thinking that all purpose flour is plain flour.
K says
Yes!
Alex says
I am making this right now and it is delicious. I don’t know if there will be some for later.
Yris says
Easy AND delicious !
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.
Devorah says
This should have had 5 stars but the system submitted to soon. Love these!
Devorah says
This came out awesome! Next time I will double the batch!
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!!
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!!!
Gina says
Love this! I will try making this today ♡
Sarah says
Also, do you have a yeast-free version? :)
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?
Thanks!
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!
Lauren says
I made these last night with your Chickpea Shawarma recipe, and they were both AMAZING!
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!
Hi Rowan! If I were you, I’d sub half spelt and half white whole wheat flour for the All Purpose!
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.
Pat says
It’s everything you said and then some. Very easy to make and I will be making it again and again.
Bonnie says
This bread is soooooo good! I’ve made several batches already and they never last long. Thanks for this!
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).
Susan says
Outrageously delicious! I used all spelt the second time making these…they turned out really good!
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.
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!
Oh great! Thanks for sharing, Brenna! That’s awesome!
caroline says
Did you make any other changes when making this recipe to make it GF?
meghan says
just made this with fresh rosemary from my plant and a bit extra garlic – SO easy and yummy!!
Dr. Susan Craig says
Incredibly delicious and easy to make!
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?
Thanks!
Katie
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.
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!
So great! thanks for sharing, Rosie!!
Stevie says
Loved this, used it as a pizza crust in a skillet pan. Perfect size, made an incredible meal.
Ooh, great idea! Thanks for sharing!
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.
So great! Glad everyone enjoyed it. Thanks for sharing, Julie!
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.
Yay! SO glad you enjoyed them. Thanks for sharing, Tess! xoxo
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?
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.
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!!
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!!
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!
I’m not sure about these being GF, but if you try it, let me know!
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! ❤️
Barb says
I notice your instructions do not include proofing the yeast. Is this unnecessary for this recipe?
That’s already included in the recipe!
Meghan says
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!
Megan | Allergy Free Alaska says
I just LOVE your pictures. You truly have a gift! Beautiful!
wendy says
I made this bread with my 4 years old daughter and my family and friends loved it! It was easy and delicious!!!!
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.
Greetings!
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!
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!
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
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
Shanna says
I’m going to make this soon as I finish my coffee. Lol
Raelyn says
Can you use stevia or honey in place of cane sugar ? I don’t have any on hand! thanks
Yes, honey would be best!
The Mistress of Spices says
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!
K says
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 ?
Colleen Davis says
good to know
Johna says
Can this be made with gluten free flour?
I haven’t tried it yet, but if you do, let me know!
Laura says
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!
Kayle (The Cooking Actress) says
YUM! this flat bread looks amazinggggg!
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!
Ah, thanks Pauline! So glad you enjoy the emails / recipes!
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
miss agnes says
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!
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?
I think so, but probably keep it to 2 days max!
Gemma Carey says
This looks really yummy! And so easy!
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.
Let me know how it goes!
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!
If I test it, I’ll check back in with updates!
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.
I think that would work lovely! Let me know if you give that a try!
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. ?
Mindy Huhn says
Trying it as we speak with ground oatmeal and whole wheat!
K says
I used half whole wheat and half white flour, it was amazing.
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 :)
Ha! I wish. Lucky for you, it’s SUPER easy to make at home!
Jennette says
Excellent recipe. Came out perfect and delicious.
nomaste says
man this is amazing! such a versatile recipe!
Valentina says
Looks delicious. I really have to try this.
XoXo
Valentina
Felesia says
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!
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!
Yes, either freeze in individual balls or one large ball and then thaw!
Rosie says
I make batches of these and freeze them – not as good as fresh but still super yummy!
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!!!
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. :)
Mindy Huhn says
I am a baker also, this is rising just fine for me so far….just about ready to cook them!
Linda says
Added garlic with everything and it rose to over twice its size!
Deb Flynn says
Please – I too would like to know if it can be gluten free?
Caroline says
TOP OF MY LIST TO COOK.
Every recipe of yours I try is just better and better.
So kind! Thanks Caroline!
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!
So great! Thanks for sharing, Beth! xoxo
BeltaneStitch says
Parfait avec la tapenade ou le pesto …..
Chelsea Brown says
Can you use all Purpose gluten free flour for the same result?
Linda says
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.
Linda says
and PS: didnt have spelt flour so we used unbleached all purpose. Came out G R E A T!
Thanks for sharing, Linda!
Lyndi says
Yes, I used an all purpose gluten free flour, and these were delicious.
Tiffony says
Any recommendations on making this gluten free?
Maggie J says
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.
Mindy Huhn says
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
SIl says
Did it work?
Katrina @ Warm Vanilla Sugar says
Mmmm this sounds wonderful! And looks like naan! Love the garlic in there :)
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
Same here! This flatbread has my whole heart ;D
Synnøve says
Yum, looks wonderful!
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.
Thanks Wilma! So kind!
Nidya says
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:)
Bella B says
That looks so yummy! I love flat bread adding the flavour would be so good
Emily @ robust recipes says
Looks delicious! I will have to give this s try sometime. :)
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.