Flatbread is a versatile and delicious staple that can elevate any meal. Whether you’re making wraps, pizzas, or serving it alongside dips, this soft and chewy bread is a crowd-pleaser. The beauty of flatbread is its simplicity—made with just a few pantry staples, it requires no yeast or complicated techniques.
Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup plain Greek yogurt or natural yogurt
- 2 tablespoons olive oil (plus extra for cooking)
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Instructions:
- Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt. Mix well to ensure even distribution. - Add the Wet Ingredients:
Stir in the yogurt and olive oil. Mix until the dough begins to come together. - Knead the Dough:
Transfer the dough to a lightly floured surface. Knead for 5–7 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed. - Rest the Dough:
Cover the dough with a clean kitchen towel and let it rest for 20–30 minutes. Resting helps relax the gluten, making the flatbread easier to roll out. - Divide and Roll:
Divide the dough into 6–8 equal portions. Roll each piece into a ball, then flatten it into a thin circle or oval (about ⅛ inch thick). - Cook the Flatbread:
Heat a nonstick skillet or cast-iron pan over medium-high heat. Brush the pan with a little olive oil. Place one flatbread in the pan and cook for about 1–2 minutes on each side, or until bubbles form, and golden brown spots appear. Repeat with the remaining dough. - Serve Warm:
Enjoy your flatbread fresh and warm. Serve with hummus, tzatziki, or use as a base for wraps and pizzas! - This homemade flatbread is so versatile you’ll find yourself making it again and again. It stores well in an airtight container for a day or two, or you can freeze it for later use.
- Mix the Dry Ingredients:
