8 Easy Flatbread Recipes

If you've been looking to expand your bread-making skills, flatbreads are the perfect place to start. You'll find that these eight versatile recipes require minimal ingredients and basic kitchen tools you likely already own. From pillowy naan to crispy tortillas, each flatbread offers unique textures and flavors that'll complement your favorite meals. Let's explore the essential ingredients and techniques you'll need before mastering these time-tested recipes from around the world.

Essential Ingredients and Tools for Flatbread Making

Flatbread is one of the oldest and most versatile forms of bread, requiring minimal ingredients and basic kitchen tools. This simple recipe produces soft, pliable flatbreads perfect for wraps, dips, or accompaniments to main dishes.

The beauty of flatbread lies in its simplicity – with just flour, water, salt, and a few basic tools, you can create delicious homemade bread in minutes. This recipe uses all-purpose flour, but you can experiment with whole wheat or other grain flours once you've mastered the basic technique.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup warm water
• Extra flour for dusting

Equipment:

• Large mixing bowl
• Rolling pin
• Cast iron skillet or heavy-bottom pan
• Clean kitchen towel

Mix the flour and salt in a large bowl. Make a well in the center and add the olive oil and warm water. Mix with your hands until a shaggy dough forms, then turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Divide the dough into 8 equal portions, cover with a kitchen towel, and let rest for 30 minutes.

Heat a cast iron skillet or heavy-bottom pan over medium-high heat. Roll each portion of dough into a thin circle, approximately 1/8 inch thick. Cook each flatbread for 1-2 minutes per side until bubbles form and light brown spots appear. Stack the cooked flatbreads and wrap them in a clean kitchen towel to keep them soft and warm.

For best results, maintain consistent thickness when rolling the dough and ensure your pan is properly preheated before cooking. If the flatbreads become too crispy, your heat may be too high or you're cooking them too long. Store any leftover flatbreads in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Classic No-Yeast Indian Naan

No-yeast naan is a simplified version of the traditional Indian flatbread that normally requires yeast and longer proofing times. This quick version produces soft, pillowy flatbreads perfect for scooping up curries or serving alongside any meal, ready in just 30 minutes from start to finish.

The key to achieving the characteristic bubbles and char marks lies in cooking the naan on a very hot surface, traditionally a tandoor oven, but a cast-iron skillet or heavy-bottom pan works excellently for home cooking. This recipe uses yogurt to create tenderness and baking powder for lift, eliminating the need for yeast while maintaining authentic texture.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup plain yogurt
• 2 tablespoons olive oil
• 1/2 cup warm water
• 2 tablespoons melted butter (for brushing)
• 1 clove garlic, minced (optional)

Mix the flour, salt, and baking powder in a large bowl. Create a well in the center and add yogurt, olive oil, and warm water. Mix with your hands until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Cover and rest for 15 minutes. Divide the dough into 6 equal portions and roll each piece into an oval shape about 1/4 inch thick.

Heat a cast-iron skillet or heavy-bottom pan over high heat. Cook each naan for 1-2 minutes until bubbles form, then flip and cook for another minute until charred spots appear. Brush with melted butter (mixed with minced garlic if desired) immediately after cooking.

For best results, keep the dough slightly sticky when kneading and avoid adding too much flour during rolling. The pan must be very hot before cooking begins, and the naan should be rolled neither too thick nor too thin. Store leftover naan in an airtight container and reheat briefly in a hot pan or wrapped in foil in the oven.

Quick Mediterranean Pita Bread

Mediterranean pita bread is a versatile flatbread that has been a staple of Middle Eastern and Mediterranean cuisine for thousands of years. This soft, pocket-style bread is perfect for stuffing with various fillings or serving alongside dips like hummus and baba ganoush.

This quick version of traditional pita bread delivers authentic taste and texture while significantly reducing preparation time. The recipe yields soft, pillowy pitas that puff up beautifully during baking, creating the signature pocket that makes this bread so practical and beloved.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2¼ teaspoons active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• Extra flour for dusting

Combine the warm water, sugar, and yeast in a large bowl, letting it sit for 5 minutes until foamy. Add the olive oil, flour, and salt, mixing until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Divide the dough into 8 equal portions and roll each into a ball. On a floured surface, roll each ball into a circle approximately ¼-inch thick. Place the circles on parchment-lined baking sheets, cover with a clean kitchen towel, and let rest for 30 minutes. Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Transfer the pitas onto the hot surface and bake for 3-4 minutes until they puff up and develop light brown spots.

For best results, keep the dough circles from getting too thin when rolling, as this can prevent proper puffing. Store cooled pitas in an airtight container or ziplock bag at room temperature for up to 3 days, or freeze for up to 3 months. Reheat briefly in a warm oven or microwave before serving to restore softness.

Garlic and Herb Focaccia-Style Flatbread

This rustic garlic and herb focaccia-style flatbread combines the simplicity of flatbread with the aromatic flavors of traditional Italian focaccia. The result is a chewy, flavorful bread perfect for dipping in olive oil, serving alongside pasta, or using as a base for sandwiches.

The dough requires minimal kneading and can be prepared in advance, making it an ideal choice for both novice bakers and experienced cooks. The signature dimpled surface creates pockets for olive oil and herbs, while the garlic adds a savory depth that permeates throughout the bread.

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm water
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• Coarse sea salt for topping
• Extra olive oil for drizzling

Mix the yeast with warm water and let it stand for 5 minutes until foamy. In a large bowl, combine flour and salt, then add the yeast mixture and 2 tablespoons of olive oil. Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Press the dough onto an oiled baking sheet, creating dimples with your fingers. Drizzle with remaining olive oil, sprinkle with minced garlic, herbs, and sea salt. Let rest for 20 minutes. Bake at 425°F (220°C) for 20-25 minutes until golden brown. During the last 5 minutes of baking, brush with additional olive oil for a crispy crust.

For best results, allow the dough to come to room temperature if refrigerated, and ensure your yeast is fresh and active. The bread can be stored at room temperature for 2 days, wrapped in foil, or frozen for up to a month. Reheat in a 350°F oven for 5-10 minutes to restore its crispy exterior.

Traditional Mexican Tortillas

The key to perfect tortillas lies in the proper ratio of masa harina (corn flour) to water, and in developing the right technique for pressing and cooking them. While store-bought tortillas are convenient, nothing compares to the warm, fresh flavor of homemade tortillas that have been lovingly prepared by hand.

Ingredients:

• 2 cups masa harina
• 1.5 cups warm water
• 1/2 teaspoon salt
• Additional water as needed

Place masa harina and salt in a large bowl and gradually add warm water while mixing with your hands. Knead the dough until it becomes smooth and pliable, about 2-3 minutes. The consistency should be like play-dough – not sticky or crumbly. If needed, add more water, one tablespoon at a time. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Divide the dough into 12-16 equal portions and roll each into a ball. Place a ball between two pieces of plastic (cut from a plastic bag) or wax paper and press using a tortilla press or flat-bottomed pan until thin. Heat an ungreased cast-iron skillet or comal over medium-high heat. Cook each tortilla for about 45 seconds on the first side, flip and cook for 1 minute on the second side, then flip once more and cook for an additional 15-30 seconds until puffed slightly.

For best results, use a cast-iron skillet or traditional comal, as these provide the most even heat distribution. Store warm tortillas in a kitchen towel-lined basket or tortilla warmer to keep them soft and pliable. If the dough feels too dry while working with it, wet your hands slightly to add moisture. Tortillas can be stored in an airtight container in the refrigerator for up to a week, but they're best enjoyed fresh off the griddle.

Moroccan Msemen With Fresh Mint

Msemen is a traditional Moroccan flatbread characterized by its square shape and flaky, layered texture. These delicate breads are often served for breakfast or as an afternoon snack, accompanied by honey, butter, or savory dips.

The key to perfect msemen lies in achieving the right dough consistency and mastering the folding technique that creates its signature layers. While it may take a few attempts to perfect the folding method, the ingredients are simple and the reward is a beautifully textured bread that's both versatile and satisfying.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water
• 2 tablespoons olive oil (for dough)
• 1 cup vegetable oil (for folding)
• 1/4 cup semolina flour
• 1/4 cup fresh mint leaves, finely chopped
• Additional oil for cooking

Mix flour, salt, and sugar in a large bowl. Gradually add warm water while kneading until you achieve a soft, pliable dough. Add olive oil and continue kneading for 10 minutes until smooth. Cover and let rest for 30 minutes. Divide the dough into golf ball-sized portions. On an oiled surface, flatten each ball and stretch it into a very thin rectangle. Sprinkle with semolina flour and chopped mint, then fold the dough multiple times to create layers, forming a square shape.

Heat a griddle or flat pan over medium heat. Cook each msemen for 2-3 minutes per side until golden brown spots appear, brushing with oil as needed. Stack the cooked msemen and cover with a cloth to keep them soft and warm.

For best results, ensure your dough rests adequately before shaping, as this allows the gluten to relax and makes the dough easier to stretch. The semolina flour between layers prevents sticking and adds texture, while the fresh mint provides a distinctive Moroccan touch. Store leftover msemen in an airtight container and reheat briefly on a hot pan before serving.

Tips for Perfect Flatbread Every Time

Making perfect flatbread is a skill that combines simple ingredients with proper technique to create soft, pliable bread that's ideal for wraps, dips, or serving alongside main dishes. Unlike traditional bread, flatbread doesn't require lengthy proofing times or complex kneading methods, making it an accessible option for both novice and experienced bakers.

The key to achieving consistently good results lies in maintaining the right dough consistency and cooking temperature. This basic recipe produces a versatile flatbread that can be customized with various herbs and spices to suit different cuisines and personal preferences.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons olive oil
• 3/4 cup warm water
• Extra flour for dusting

Mix the dry ingredients in a large bowl. Create a well in the center and add the olive oil and warm water. Mix with a wooden spoon until the dough comes together, then knead on a floured surface for 5-7 minutes until smooth and elastic. Divide the dough into 6-8 equal portions and roll each piece into a thin circle, approximately 1/8 inch thick.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Cook each flatbread for 1-2 minutes on each side until bubbles form and light brown spots appear. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them soft and warm.

For best results, ensure your pan is properly preheated before cooking, and don't overcrowd the cooking surface. Store any leftover flatbreads in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat briefly in a warm pan or microwave before serving to restore their soft texture.

Storage and Reheating Methods

Proper storage of flatbread is essential to maintain its freshness and prevent it from becoming stale or moldy. Whether you've made a batch of homemade flatbread or have leftover store-bought pieces, following the right storage methods will help extend their shelf life and preserve their taste and texture.

Reheating flatbread properly can restore its original warmth and softness, making it feel fresh-baked again. While room temperature flatbread is perfectly fine to eat, warm flatbread offers a more enjoyable eating experience and better flexibility for folding or wrapping.

• Airtight container or plastic bag
• Paper towels
• Aluminum foil
• Plastic wrap
• Freezer bags (if freezing)
• Parchment paper (for separating layers)

Store freshly made flatbread at room temperature by allowing it to cool completely, then placing it in an airtight container or plastic bag lined with paper towels. For storage beyond 2 days, wrap individual pieces in aluminum foil and place them in a freezer bag, removing as much air as possible before sealing. Frozen flatbread can last up to 3 months. For refrigerated storage, wrap tightly in plastic wrap and store for up to 1 week.

To reheat, warm a skillet over medium heat and heat each flatbread for 30 seconds per side. Alternatively, wrap flatbreads in aluminum foil and heat in a 350°F (175°C) oven for 5-10 minutes. For frozen flatbread, thaw completely at room temperature before reheating. Microwave reheating is possible but may result in a tougher texture – heat for 10-15 seconds, wrapped in slightly damp paper towels.

When storing or reheating flatbread, avoid stacking pieces directly on top of each other without a barrier like parchment paper or paper towels, as this can cause them to stick together and become soggy. Never reheat flatbread multiple times, as this will significantly decrease quality and could make the bread tough and unpalatable.