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    Home » Recipes » Breads & Baked Goods » Easy Flatbreads

    Easy Flatbreads

    Published: Nov 3, 2021 · Updated: Jan 1, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    Flatbreads are easy and delicious rounds of carby goodness that perfectly soak up juices and round out meals!

    With resting time, these can be on the table in about 1 ½ hours. Don't have that kind of time before dinner? Make these ahead of time and freeze them. They taste just as great reheated!

    Stack of flatbreads topped with parsley

    Yeasted Flatbread

    The great debate over whether flatbread should include yeast continues to rage. Some will argue that flatbreads should never include yeast.

    However, I'm here to throw my support behind including yeast. Yeast gives flatbread a little bit of height making them more substantial. It also creates a chewier texture and who doesn't want that?!

    How to Make Flatbread

    In a bowl or the bowl of a stand mixer, stir together the flour, yeast, sugar, and salt. Add in the olive oil and warm water.

    If you're using a stand mixer, use the dough hook to knead the dough on low speed for 3 to 5 minutes.

    If you're kneading by hand, mix the ingredients together with a fork until everything comes together. Then, flip the dough out onto the counter and begin kneading by pushing and pulling the dough over itself. Knead for 7 to 10 minutes or until the dough becomes smooth.

    • Raw unkneaded flatbread dough
    • Raw kneaded ball of flatbread dough
    Before and after kneading the dough by hand

    Once the dough is kneaded and smooth, place the round dough ball into an oiled bowl making sure to flip it over to coat all sides. Cover and let the dough rest on the counter for 30 minutes.

    After 30 minutes, place the dough on a lightly floured surface and cut it into 12 pieces. Try to get them as even as possible but don't worry if they aren't perfectly the same.

    Raw flatbread dough cut into equal pieces

    Roll each piece into a ball and allow them to rest for another 10 minutes.

    When you are ready to start rolling out the flatbreads, begin heating either a cast iron or heavy-bottom pan over medium heat.

    Begin rolling out the dough by gently pressing them flat. Then, roll them out to about ⅛ inch thickness using a rolling pin. Be sure to roll from the center out to prevent dragging and tearing the dough.

    Raw flatbread dough rolled out ready to be cooked

    Place one flatbread into the hot pan and allow it to cook for 1 to 2 minutes per side. You're looking for them to get lightly browned but not burned. If you find that they are cooking too fast reduce the heat a bit.

    Once each side is cooked, remove the flatbread and place it on a baking sheet or platter. Continue cooking the rest of the flatbreads.

    Optional, but highly recommended: Add a light coating of melted butter and chopped parsley to each flatbread. Trust me, this takes them over the top!

    Cooked flatbreads being coated with melted butter and topped with chopped parsley

    Serve and enjoy!

    These go great served with Burst Tomatoes and White Beans or with

    Creamy White Chicken Chili

    Storage and Freezing

    As with most fresh bread, these flatbreads are best eaten the day they are made.

    If you have extras, I suggest placing them into a freezer-safe gallon bag and freezing them. They will keep in the freezer for about 3 months.

    Reheating

    To reheat, I recommend wrapping the frozen flatbreads in foil and baking at 325 degrees F for 4 to 5 minutes.

    You could also wrap them in damp paper towels and microwave for 30 to 60 seconds or until warmed through.

    Eat them immediately as they can get tough if left to sit since this is their second time heating up.

    Stack of Flatbreads topped with chopped parsley

    Easy Flatbreads

    Alicia
    Flatbreads are delicious rounds of carby goodness that perfectly soak up juices and round out meals!
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 15 mins
    Cook Time 30 mins
    Additional Time 40 mins
    Total Time 1 hr 25 mins
    Course Breads & Baked Goods
    Servings 12 flatbreads

    Ingredients
      

    • 3 cups all-purpose flour
    • 2 ¼ teaspoons 1 packet instant yeast
    • 2 teaspoons salt
    • 1 teaspoon sugar
    • 1 tablespoon extra virgin olive oil or any oil you like
    • 1 cup warm water about 110° F
    • 2 tablespoons melted butter optional
    • Finely chopped fresh parsley optional

    Instructions
     

    • In a bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add in the oil and warm water.
    • If you're using a stand mixer, knead the dough for 3 to 5 minutes using the dough hook.
    • If you're kneading by hand, use a fork to combine the ingredients. Then, dump the dough out onto a lightly floured surface and begin kneading by pushing and pulling the dough over itself. Knead for 7 to 10 minutes, or until the dough becomes smooth.
    • Place the kneaded dough into an oiled bowl. Flip the dough over to coat all sides with oil. Cover and allow it to rest at room temperature for 30 minutes.
    • After 30 minutes, pull the dough out and place it on a lightly floured surface. Cut the dough ball into 12 roughly equal pieces. Roll them into balls and allow them to rest for another 10 minutes.
    • When you are ready to begin rolling out the flatbreads, place a cast iron or heavy-bottom pan over medium heat.
    • Using a rolling pin, begin rolling out each dough ball to about ⅛ inch thickness. Roll out a few to begin but you can roll out the rest as the flatbreads are cooking.
    • Once the pan is hot, place one flatbread in the pan and allow it to cook for 1 to 2 minutes or until lightly golden brown. Flip it over and cook for 1 to 2 minutes on the second side. Once cooked, place the flatbreads on a baking sheet or platter. Continue until all of the flatbreads are cooked.
    • Optional but highly recommended: Brush each flatbread with melted butter and sprinkle chopped parsley on top.

    Notes

    If the flatbreads are cooking too quickly reduce the heat a bit to prevent burning. This can become a problem towards the end as the pan has been on the heat for a while.
    Leftovers:
    Eat the flatbreads as soon as they are made or within that same day.
    Freeze leftover flatbreads for up to 3 months.
    Reheating:
    To reheat, I recommend wrapping the flatbreads in foil and baking at 325 degrees F for 4 to 5 minutes.
    You could also wrap them in damp paper towels and microwave for 30 to 60 seconds or until warmed through.
    Eat them immediately as they can get tough if left to sit since this is their second time heating up.

    Nutrition

    Serving: 1gCalories: 149kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 407mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 7mgIron: 2mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

    More about me →

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