Easy Flatbread Recipe

If you follow me on Insta, I am sure you have noticed the scratch baking spree we have been participating in. Honestly, the more we get into it, the more we enjoy it! I have noticed not only how much better the quality is of home-baked carbs is, but how they taste more natural, how they save us money compared to buying in the store, and how they help us reduce food waste by making them as we need instead of buying them when we are at the store!

For all these reasons I really want to inspire more people to try scratch baking and incorporate it in their lives consistently. However, I know the thought is daunting and many people feel they don’t have the time. So this year as I share recipes, I plan to make sure they are simple and can be accomplished in a small amount of time in hopes that people give them a try and see that scratch baking all your breads and carbs is honestly pretty easy!

My first recipe of the year are these flatbreads. Normally I make them as I am cooking dinner (normally to go with a soup), then I serve the leftovers as part of breakfast/lunch for the next few days. They are SO YUMMY folded with egg and cheese for breakfast, and my kids LOVE them as personal pizzas for lunch too (just top with tomato sauce, mozzarella, and any other toppings you have on-hand).

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Total Time in Kitchen: Approx. 35 mins – Yield: 10 flatbreads

Ingredients:

  • 1¼ cups lukewarm water about (105˚F to 110˚F)
  • 2½ teaspoons active dry yeast
  • 1 Tablespoon sugar
  • ¾ cups plain yogurt OR sour cream
  • 2 Tablespoons olive oil
  • 1 Tablespoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian seasoning (basil works good too)
  • 1 teaspoon garlic powder
  • 4 cups all-purpose flour (*plus some additional for flouring surfaces)
  • ¼ cup chopped fresh parsley, or other fresh herb
  • ½ cup olive oil for brushing
The flatbreads will appear like this for the for the side first cooked, and the second side will have more brown spots and less of a golden rim as they bubble a little while cooking.
The flatbreads will appear like this for the for the side first cooked, and the second side will have more brown spots and less of a golden rim as they bubble a little while cooking.
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Directions:

In the bowl for your electric mixer, add the yeast, sugar and water. Be sure to note your water is between 105˚F to 110˚F, as if it is too cold your yeast won’t activate, and if it is too warm you will kill it. I have a digital kitchen thermometer I live by and suggest having one if you plan to try more recipes using yeast! Allow to sit for 10 minutes.

Whisk in your yogurt, 2 Tablespoons olive oil, salt, and additional seasonings. Add your flour and parsley, and whisk to combine.

Using your dough hook for your electric mixer, mix for 4-5 minutes until fully combined and you reach a nice smooth & elastic consistency. If you are not using an electric mixer, simply knead with your hands. If your dough is sticking, dust with more flour (reference image below showing how at the end of 5 minutes, the dough is clean off the edges of the mixing bowl and not sticking at all).

Seen here, my dough after 4 mins of kneading with the dough hook. Note the sides of the bowl are clean simply from kneading, a good sign your flour ratio is right.

With floured hands, remove your flatbread from the bowl and set on a lightly floured surface. Divide dough into 10 even pieces – I use a kitchen scale to weigh mine, and they come out to about 105g a piece. Roll each into a ball, eliminating any seams in the bread. Set each on the floured surface and cover with a kitchen towel. Allow to rest for 15 minutes.

Turn on your cooking surface to medium-high heat. I prefer to use a griddle so I can cook several flatbreads at once, but a cast-iron skillet works well too. One at a time, roll out your flatbread into a circle, brush with your remaining olive oil, and place on your cooktop. Be sure to only remove the dough from under the kitchen towel as you are ready to cook it so that it does not dry out. Cook each side until golden brown spots appear and the dough becomes firm. Do not over-cook (you don’t want it crisp/hard or dark brown).

Serve immediately, or refrigerate and reheat to serve later (keeps up to 3 days in the refrigerator).

I hope you enjoyed this recipe and found it easy enough to incorporate in your repertoire – be sure to pin it too!

X.O. – Abbey Co.

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Easy flatbread recipe

Now that we have been baking all our own breads and pastries full-time, there are a few kitchen items I simply can’t live without!

First off, I couldn’t live without my digital food thermometer. I use this absolutely all the time in baking to make sure the water temp is just right for my yeast. Yeast is picky, and if you have found yourself failing with it in the past, chances are you were not warming it at the right water temperature.

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Second, for breads that cook on the stovetop like this one, I prefer using a griddle. The size of this griddle allows you to cook 2-3 flatbreads at once, and works great for significantly speeding up your pancake game too. I use it all the time with my Easy English Muffin recipe too!

Lastly, I enjoy using a digital scale when portioning out my doughs. Some people are great at eye-balling these things to make sure they are even, and I sure am not one of them! You don’t need anything fancy – I enjoy this simple digital one that converts between imperial/metric.

*Disclaimer* I am an Amazon affiliate and get a tiny kickback if you purchase anything from my links… I only share things that I use and love, and it is just a small avenue for me to earn money to support my blog as I go.

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