How to make flatbread
Are you ready to make your own flatbreads? Flour and water can be scary sometimes but I promise this flatbread recipe is foolproof and by the end you’ll know how to make flatbread with your eyes closed.
There are many many many things I love about flatbreads and this recipe but what I love most is how versatile it is. This recipe is actually the same as my pizza dough recipe!
In cooking ‘purist’ terms, it’s not technically a flatbread because it contains yeast. But I’m not fussed about that.
The day I tried to make pizza dough for the first time was the best day ever because I realised that dough wasn’t scary, kneading dough really just meant to apply pressure and stretch it and I learnt that I could make pizza that was more delicious than most of the pizza places in my area (actually all of them, PS: still love going out for pizza).
The day I figure out that my pizza dough could also be my flatbread dough…. well, that was a wonderful day.
Watch the video recipe for some extra tips or follow the recipe and instructions below the video.
How to make flatbread
- 300 mL – 350mL warm water
- 2 tsp dry yeast
- 1 tbsp coconut sugar
- 450 g flour I use spelt - which may require a bit more water
- 1 tbsp sea salt flakes
- 2 tbsp olive oil
- Add water, yeast, sugar and 1 tbsp flour to a jar. Mix well and leave to activate for 5-10 minutes.
- Add flour and salt to bowl. Mix to combine.
- Make a well in the centre and slowly pour water mixture into the bowl with the flour. Gently mix to combine until a stiff dough forms.
- Place on a floured surface and knead dough for around 5 minutes until it’s shiny and bounces back when you press it.
- Rub some olive oil around the bowl (so dough doesn’t stick while resting) and cover with cling wrap.
- Leave to rise in a warm spot for minimum 30 minutes.
- Dough will double in size. Remove dough from bowl and place on floured surface. Chop dough into 8 balls.
- Roll out each ball and use a rolling pin into the size of side plate.
- Heat a pan on medium heat, add 1/2 tbsp oil.
- Place one bread into pan and cook for around 2 minutes each side until moderately browned, then flip and cook again. Continue until you’ve cooked all the breads you need.
- Store leftover cooked bread in fridge for a few days and reheat gently when ready to eat.
- Store dough in freezer for future flatbread requirements.