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.
Denise says
It would appear that this is wrongly labeled as a gluten free recipe.
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.
evs says
It comes up in the search for Bread using the Gluten Free fliter.
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.
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.
Hi Jenn, sorry to hear that! Did you make any modifications? Is it possible your yeast wasn’t active/fresh- did it rise in the mixing bowl?
Jenn says
I checked the flour I used and it was a gluten free blend. Perhaps this is the issue. I will try again soon and see what happens. :)
Ah, yes! That would definitely explain it. For a gluten-free version, use this recipe: https://minimalistbaker.com/fluffy-gluten-free-naan-yeast-free-20-minutes/
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!
Whoop! Love that! Thanks for sharing! xo
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.
Whoop! Thanks so much for the lovely review, Cheri! xo
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!!
Aw, that’s amazing! Thanks so much for sharing, Mai! xo
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.
Whoop! Thanks so much for the lovely review, Alejandra! xo
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.
Hi Aj, did you leave it to rise for an hour in step 4?
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.
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!
Shan says
Really appreciate a real baker
offering something so sweet and simple.
Hope Happiness Goodness Prevails
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.
Thanks so much for sharing, Janice!
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.
Love it! Thanks so much for sharing! xo
sandie says
Hi,
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?
Thanks.
Hi Sandie, we haven’t tried an overnight rise, but we think it might work! Let us know if you try it!
Ellen says
This is an amazing recipe!!! I’m out of sugar. Will the recipe still work? Any substitute you would recommend?
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!
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.
Whoop! We’re so glad you enjoy it, Rike! xo
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.
Hi Laura, we haven’t tried either, but think whole wheat would probably work better than oat. Let us know if you try it!
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!
We’re so glad you both enjoy them, Ashlynne! Thanks so much for the lovely review!
CJ says
What can I say. It was a hit again. Especially with my family. Had it with Shakshuka and brown rice. Superb!!!
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?
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.
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
Sure! Garlic powder or omitting should be fine.
Diāna says
Hi!
I’m wondering whether using cornflour instead of the spelt would be ok?
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!
Hannah says
Made these last week now they are added to the weekly menu!! Soooo goood! Light and fluffy and so easy to make!
Thanks!!!
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
kirsten says
SO good. Divided into 8 instead of 6 and they were plenty big.
We’re so glad you enjoyed them! Thanks for sharing, Kirsten!
estelle@soulandstreusel.com 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!!!
Hi Estelle, we’re so glad you enjoy our blog! We like these measuring cups.
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.
Great! Thanks for sharing, Marion!
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!
We’re so glad you enjoy it, Trixie! Thanks so much for sharing!
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
That should work! Let us know how it goes!
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!
Susie says
Do you not have to proof the yeast first? (If not using instant)
Step 4 describes the rise!
Dawn says
How long will these stay in the refrigerator after they are made?
3 days
Evie says
First time making this flat bread
Can you just put in refrigerator to cook later?
We haven’t tried that, but it sounds promising. Maybe up to 24 hours? Let us know if you try it!
Aryn says
OH-MY-GOODNESS! RESULT: so soft and pillowy! I LOVE IT!
Notes:
– 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!
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
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!!
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
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
.
Aw, thanks so much, Michelle! xo
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?
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!
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).
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?
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.
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!
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.
I think that would be worth a shot! Let us know how it goes!
Cachae says
Very tasty, used all all-purpose flour and added more garlic because I can’t get enough!
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!
We’re so glad you enjoyed it! Thanks for sharing!
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.
Love the additions! Thanks for sharing, Bee!
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.
Great idea! Thanks for sharing, Belinda!
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.
Thanks for sharing, Talia!
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!
James
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!
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
thanks
Wonderful! Thanks for sharing, James!
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.
Thanks for sharing, Annette!
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.
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
Lovely! Thanks for sharing your experience!
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.
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!
Michelle Harrison says
Delicious!
Thanks for sharing, Michelle!
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.
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.
SO glad you enjoyed it, Lien! Thanks so much for the lovely review! xo
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!
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!
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!!!
Thanks, Sara!
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.
So glad you enjoyed it, Dianna! Thanks for the lovely review and for sharing your method! xo
Ben says
Wow. Super simple and easy to prep and cook. Put some green garlic in it and it was amazing!
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!
Yay! Thanks for sharing, Dani!
Lorraine says
Absolutely 100% reliable and so easy. Thank you for such a simple recipe that didn’t end in scorched dough and tears!
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.
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
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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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.
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.
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 :))
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!
We’re so glad you both enjoyed this recipe, Brenda!
Neile says
Can this dough be made in a bread maker first?
Yes! See comments above.
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!
lee weingast says
Looks amazing! Could I sub sourdough starter for yeast?
That’s a neat idea! We haven’t tried it, but think it would work. Let us know if you give it a try!
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.
Thanks, Mandy!
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
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?
Alaska Devine says
love it, so easy to make, i added a few extra herbs, everyone loved it, thanks
Laura Thomson says
These were amazing!! And so easy to make ❤
Yay! Glad to hear you enjoyed it, Laura!
HAMISH MACADIE says
Why do you use yeast in your flat bread when most recipes don’t? What’s the point of the ride if we are rolling it flat? Do we let it rise twice? Can you refrigerate dough after rising? When shoukd it be refrigerated? How long can it be for?
I found you can’t have smiley to hit, cooks too fast and blackens to quickly and you end up with a thin crispy sheet.
You can refrigerate the dough – we haven’t tried doing so but believe it would work (up to 3 days). The point of the yeast is to create air and fluffiness!
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
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!
Diana says
These look wonderful! Question – can these be cooked without oil on non-stick cookware, or is the oil a must?
We’d recommend using a little oil for best results!
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.
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.
Yay! Glad to hear it, Mark!
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
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.
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 :)
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!
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!
carmen says
can I use oat flour?
We haven’t tried but if you do, report back on how it goes!
Carmen says
Okay thanks!!
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.
eza says
is it okay you didnt let the actice dry yeast bubble before adding the rest?tnx
Yes!
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.
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.
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,
ToniAnn
Hi! Not currently and we recommend keeping it in this recipe! Your recipe sounds like it would work well though!
Colleen Davis says
Coconut butter? Will coconut oil work? thanks
We haven’t tried and can’t say for sure!
Richard Griffith says
Can this be made by just using spelt flour?
Hi Richard! Another reader tried using all spelt and they came out great. If you give it a try, report back on how it goes!
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!
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!!!
Sian says
Can you sub the all purpose flour for a whole wheat flour?
Yes I think that would work! Check the other comments for suggestions as others have tried subbing with whole wheat.
Kendall Hoeft says
Can I make it with all spelt flour?
Hi Kendall! We haven’t tried it but other readers have and had success with it!
Colleen Davis says
good to know
Lauren J HART says
They look delicious. How long do they keep in the fridge and freezer?
Hi! Let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
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
Ash says
Absolutely delicious! My husband and I enjoyed these with the chickpea shawarma – fantastic!!
Jo says
I’m letting the dough rise now. Smells so good already!
Lee says
Just made this with my 7 year-old. So yummy. My kiddo said, “We should definitely make this again!”
Pam says
I have made these about 5 times and they are always delicious xx Thank you for a great recipe.
ck says
Your ads keep moving the page away from your recipe. Infuriating!
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…
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!!!