Flatbread Recipe

By | January 2, 2017

Making your own flatbread is really easy,  cheap and they taste fantastic. I use mine with chicken and Tzatziki for yummy Greek wraps. But you could put pretty much anything in them, a great alternative to bread, which can get quite boring as much as I love it.

You will need:

  • 7g Instant yeast
  • 250g White bread flour
  • 1 Tsp Salt
  • 1 Tsp sugar
  • 250g Greek Yogurt

Mix all the dry ingredients in a large mixing bowl. Add the yoghurt, and stir together as best as you can. If it still seems to dry, either add a little more yoghurt, or a little bit of warm water. I tip it all out onto a lightly floured surface, and if it’s too dry, wet my hands before I start kneading. If I need more, I just wet my hands again. I find it’s the best way to not add too much.

Knead for 10 minutes, until it’s a smooth ball of dough, and bounces back when you poke it.

flatbread dough

Place in a lightly floured bowl, put a plate on the top and leave for 1 hour to rise. After an hour, if it hasn’t doubled in size, leave for another hour.

risen flatbread dough

Punch the air out, and knead for another 5 minutes.

Separate into 8 equal balls, and on a flour dusted surface, roll out into circles, around 2mm thick, and about 15cm across. Then leave to rest for a few minutes.

rolled flatbread

Fry in a lightly oiled pan over a medium heat for 3-5 minutes on each side. They puff up quite alarmingly. Which I really enjoy watching. Don’t worry though, they will deflate as they cool. Leaving you with gorgeous, soft flatbread.

Leave to cool slightly before serving.

Flatbread Recipe

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Flatbread Recipe


  • • 7g Instant yeast
  • • 250g White bread flour
  • • 1 Tsp Salt
  • • 1 Tsp sugar
  • • 250g Greek Yogurt


  1. Add all the dry ingredients to a large mixing bowl, stir together well
  2. Add the yogurt, stir together as much as possible, then tip out on to a flour dusted surface
  3. Knead for 10 minutes, until a nice smooth dough that springs back
  4. Place in a floured mixing bowl, and cover with a plate. Leave to proof for 1 hour, or until it has doubled in size
  5. Punch the air out and knead for a further 5 minutes
  6. Roll out to 3mm thick and around 15cm diameter
  7. Rest for 2 minutes
  8. Fry in a splash of oil for 3 minutes on each side
  9. Leave to cool before serving
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  • Ok, I just made these after seeing this post. I’m stuffed, totally stuffed. I followed the recipe exactly. When I raise any dough, I boil water in my microwave, leave it in, and place the dough in, in an oiled bowl. It’s a heavy dough. very dense. i used a scoop that gave me golf ball size pieces. Use lots of flour on the rolling surface and cover the roller. I roll and turn, and flip and turn and roll until I get a roughly round shape that is as thin as I can get it. I tried these using butter, bacon fat and olive oil. They are all good. Slightly different, more crisp or less, buttery and soft to white and powdery like tortillas can be. Double the amount and I am sure you can make a pita style flat bread for sandwiches. This is a great recipe to get kids interested in yeast breads. They will need help kneading both times. Try the different thicknesses, add ingredients as you choose, like sesame seed or fresh herbs. Dial it in and you have a simple, two hour, go to for friends and family. These will go with Mexican, Italian, Indian food perfectly.

    • donna

      Thanks Brian! I’m also stuffed, couldn’t stop eating them. Some great tips for alternatives there! I also think pitas would work well, and I use a similar recipe for naans