Pita Flatbread

Flatbread is yummy. Soft, fluffy homemade flatbread is even yummier.

If you are wondering why on earth you would ever want to make your own flatbread, I have two words for you: Chicken Gyros. And wait! Four more: Big Fat Greek Tacos. And how about? Simple Pita Pizzas.

The truth is, I could bombard you with a hundred more words that sum up why flatbread needs to be part of your life but I won’t (phew!). Basically, this flatbread is extremely versatile; you could use it in so many different ways and it is really simple to make.

Pita Flatbread

Those of you who have seen or made the soft wrap bread (that I adore) and/or this lovely naan bread (which I also adore) may want to know how this current flatbread differs. It’s slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base).

I think the moral of this story, though, is you can never have too many flatbread recipes in your recipe notebook. Right? Right.

I included a few simple step-by-step photos of rolling and cooking the flatbread. Once you see it, you’ll realize how easy it is. I always double or triple this batch, fire up the griddle and cook my heart out so I can freeze these babies to pull out at a moment’s notice. We really do capitalize on the simple pita pizza thing (throw it under the broiler with all the toppings for a minute or so and you are good to go) as well as rolling up our favorite sandwich fixings for lunch. Flatbread! It’s a really good thing.

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Homemade Flatbread {Greek Pocketless Pitas}

Yield: Makes 6-8 flatbreads

Homemade Flatbread {Greek Pocketless Pitas}

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Since I don't always have bread flour on hand, for this recipe, several times, I've used about 2 3/4 cups flour plus 1/4 cup wheat gluten (to approximate the same properties as bread flour). I've also subbed half the flour for white whole wheat flour, too, with good results. Also, if you want to use active dry yeast instead of instant, let the yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients.

Ingredients

  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
  • 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 3 cups bread flour, more or less (see note)

Directions

  1. In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
  2. Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.
  3. Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
  4. Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
  5. Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
  6. Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
  7. Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
  8. The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.
http://www.melskitchencafe.com/homemade-flatbread-greek-pocketless-pitas-with-a-simple-tutorial/

Recipe Source: adapted from Jaclyn at Cooking Classy (reduced sugar, oil and salt, used instant yeast and adapted bread flour amounts, as well as adapting the method a bit)

Pita Flatbread

95 Responses to Homemade Flatbread {Greek Pocketless Pitas with a Simple Tutorial}

  1. Sheila says:

    Only you, Mel, can make yeast bread-making look so simple and easy. I rely heavily on your tutorials. Even after making your French Bread Rolls for the umpteenth time on Sunday, I still keep a close eye on the tutorial to make sure my dough is the right texture. Thank you for your careful instructions and all the hard work of going “the extra mile” for us in creating exceptional tutorials for those of us who need it. Another fun weekend project on the horizon!

  2. Emilee says:

    I can’t wait to try this recipe! Back on the West Coast there was a brand of flat bread that I loved and ate all the time. Now we live in Florida and I haven’t found a flat bread or pita that I like. I’ve made homemade pita, but they just aren’t as good the next day. This flatbread is just what I’ve been looking for!

  3. kandi v says:

    I was sitting here trying to decide what to make for dinner tonight and this post answered that question for me: greek chicken gyros with this yummy bread. As much as I love homemade pita bread, I feel frustrated when the pieces don’t form a pretty pocket. With this bread, I don’t have to worry about that. Thanks Mel!

  4. Michelle says:

    This looks fantastic! Would it be worth trying with a gluten free flour or a colossal failure? Thanks for sharing!

  5. Jess in ND says:

    You never cease to amaze, this inspires so many recipes! Best cooking site on the internet, hands down.

  6. Homemade flatbread is the best! These look especially delicious. Wish I had them on hand for lunch today!

  7. PinchOfLime says:

    I cannot wait to make these! I’ve never even thought about it before but your recipe and method are very inspiring! And I’m loving that they can be frozen! Thanks for the great tutorial.

  8. Kim in MD says:

    Mel- you are the queen of homemade bread! This flatbread looks amazing, and your step by step tutorial makes it look so easy! Have you ever made homemade tortillas? I am on the hunt for the perfect homemade tortilla recipe. Want to help me? :-)

    • Mel says:

      Kim – yes! Homemade tortillas are on my bucket list. Once I’m done perfecting this yellow cake, they are my next thing to tackle. I’ve made them lots of times with dry, less-than-stellar results so hopefully I’ll get it right soon!

  9. Cammee says:

    There is a small restaurant in town that has THE BEST salads. They serve it with a wedge of lightly buttered, rosemary-garlic flatbread that is to die for! I am so going to try to replicate that. Love the pizza idea! Perfect to have in the freezer and throw all the toppings on for a quick dinner or lunch.

  10. Anna says:

    Hi Mel! Thanks for another great recipe. Is there any chance I could use regular all purpose flour instead of bread flour?? Dont have any bread flour on hand.

    • Mel says:

      Hi Anna – in the notes of the recipe, I mentioned that I often don’t have bread flour on hand so I use a combination of all-purpose flour and gluten. If you don’t have gluten you can certainly try all-purpose flour. I think you’d get great results as long as you don’t overflour the dough (the cooked flatbread may be slightly less soft/chewy than if using bread flour).

  11. Ruth says:

    Question – I often use quick-rise yeast, to reduce rising time…is this the same as instant yeast, or would you consider it an active dry yeast that needs to proof first?

    Thanks!

    Ruth

  12. I wish I had one of those for lunch right now! They look perfect! I love making tortillas and these look just as fun.

  13. Laura M says:

    Do you think these would work in a bread machine set to the dough cycle?

  14. These look awesome! I would never think to make something like these homemade, but they seem pretty darn simple! I LOOOOVE making chicken gyro sandwiches, so these are perfect!

  15. Kari says:

    LOVE these! :) Just saw the recipe and went with it for lunch today. I had some leftover Lime Coconut Chicken from dinner last night and thought these would help the leftovers go over better with the kids. So fun and delicious!! Thanks for another great recipe :)

  16. I’ve got to try this… Flatbreads are SO versatile in cooking, and I know these would be put to some kind of delicious use! Great recipe, Mel!

  17. Meagan says:

    This one looks easy enough.
    I’m going to try this. Thanks for this! =)

  18. sara says:

    This looks awesome! I love flatbread…I’ve made naan at home, but not pitas like these…they look fabulous! :)

  19. I’ve been looking for a great flatbread recipe and I think I’ve found it now! They look perfect, can’t wait to try them and make some chicken gyros! Thanks for sharing the step by step process.

  20. Oh gosh! I’m excited because these really look like the real deal! And they don’t sound toooo tricky. I think I might get husband to give them a go!

  21. Annette M. says:

    I needed this recipe like a month ago. I’ll have to get my gumption up to make these after my last disaster.

  22. I think I have to agree with one of the commenters that Only you could make it look simple. However it is a common bread type all over the world. So obviously it’s not a big deal. This is me—pumping myself up with Yes Carol you can do this. I love flat bread, so that is another kick in the behind to try it. Thanx—–

  23. Flatbread is on my cooking bucket list! I always have these ingredients on hand so there is really no excuse why I can’t start making some!

  24. Nicole Peck says:

    Oh yes!! I’m so excited to try this one!! Especially as I have failed miserably at your Greek pita bread with pockets to go with your crock-pot Greek chicken that is so super yummy (at least with the puffing part, flavor’s awesome! LOL) Wish I knew how to make actual lamb gyro meat, but now I’m gonna try your chicken one!! My family will LOVE me!! LOL

  25. Cindy Hovey says:

    So good. I made these last night for tuna salad sandwiches. The kids acted like they weren’t impressed, but then ATE. THEM. ALL. There has been another request to have them available again for an evening snack tonight. Thanks AGAIN for an easy, great recipe.

  26. bluebaker says:

    Hi Mel- I have the dough for these rising right now. I made a burrito-type filling to put in them with lettuce and cheese. I have looked at the other wrap bread recipe also, and wondered if you know a restaurant called Olga’s Kitchen. They have the best gyro sandwiches (also spinach pie!) I was wondering which bread recipe was close to that one. Maybe I’ll have to try them both to see. Also, what kind of griddle do you have? I am in the process of shopping for one. Thanks for all your help.

    • Mel says:

      Bluebaker – I haven’t heard of that restaurant, but it sounds delicious! THIS page will show you my favorite griddle among many other of my beloved kitchen items.

  27. Jocelyn says:

    This is terrific bread! Your instructions are perfect. I cooked mine in a cast iron pan. One thing that was a little tricky for me is that when I transferred the thinly rolled dough to the pan, it contracted to a smaller circle. So, I ended up with thicker bread than I would have liked, but it tasted so good that nobody cared. Thanks, Mel!

  28. Great recipe simply and easy. I have kids who loves flatbread. I am going to make it over the week-end. My kids will love it Thanks!!! Always looking for simple and quick way to feed my family. “Awesome”.

  29. Teresa says:

    These were delicious. I’ve been meaning for so long to make the soft wrap bread, but never got around to buying the potato flour. So I was excited to try these. The first one off the griddle was mine, slathered with salted butter and cinnamon/sugar. We used the rest for sandwich wraps later that afternoon, instead of all the whole wheat bread we normally eat. They were very soft and pliable, and a perfect thickness. I did use all bread flour and loved it. I actually found it very relaxing to roll them, and cook them, one at a time, in my case. Next time I will do a double batch and freeze the leftovers. I want to try the little pizzas you mentioned. Thanks so much.

  30. Ariel says:

    Just made this tonight, and it worked great! Thanks for the recipe!

  31. Sheila says:

    I made the chicken gyros with this flat bread for supper tonight. Scrumptious! I too used my iron skillet. I can’t believe how beautifully these came out since it was my first time making flat bread. The chicken gyros and this flat bread will be crowded into the “Mel favorites’ recipe file”. Thank you, thank you, thank you!

  32. This reminds me of naan bread! I love the idea of setting it on the griddle!

  33. Julia says:

    I’m convinced that this is a no-fail recipe. I substituted almond milk for the milk because of a dairy allergy. I didn’t have bread flour or gluten so I used one third all-purpose flour and two thirds whole wheat flour. My kitchen was cold and it the dough was taking forever to rise so I got impatient and shaped it into balls before it was even close to doubled in bulk. With all this going against me I was convinced that they would be gross but they were still wonderful. And so easy! Tasy and soft, we enjoyed them last night as flatbread pizzas and tonight I’m making slow cooker Greek chicken to put in them. Next time I’m quadrupling the recipe so I can always have some in the freezer for a quick meal!

  34. Lucy says:

    I made this flatbread tonight and it was delicious. Thanks for posting this!

  35. Jenny Z says:

    Thanks for sharing this great recipe!! I made these last night and we had Greek tacos – they were a hit. My young boys said, “These are the best tacos!” (I’m pretty sure it was largely due to this great flatbread. =) )
    I love your posts, delicious recipes, and great tutorials! Thanks for sharing your skills!

  36. Nicole Peck says:

    Made these last night. HUGE hit with the family. Really pretty easy, other than the time trying to make sure to roll them out super thin because they get really thick when they cook! Definitely adding this to our rotation with my famous grilled chicken kabobs!! :D

  37. Kim says:

    I just made these and they are great. The dough was so easy to mix/knead (I did it by hand). Mine did not look as pretty (I’m not a very good roller!) but that’s ok. Thanks for a great recipe. I’ll definitely be making again.

  38. angie says:

    HUGE HIT!
    my oldest did not have dinner with us the night I made the pocketless pita and chicken gyros. The other three ranted and raved the following night about how great dinner was the night before. Thank you:))))

  39. Holran says:

    Can you get whole wheat bread flour and if so, have you ever tried to make them whole grain?

    • Mel says:

      Holran – I’ve never seen whole wheat bread flour but you could add vital wheat gluten to whole wheat flour to approximate the high protein content in bread flour. For this recipe, I’d probably add 1/4 cup wheat gluten and then knead for a couple minutes longer.

  40. Erin Ginos says:

    Mel-If I use active dry yeast is it the same amount as the instant or am I supposed to use more?

    • Mel says:

      Erin – Usually you use a bit more active dry when replacing for instant yeast. In this recipe I’d probably use 1 tablespoon active dry.

  41. Erin says:

    Yum, yum, yum! I have been trying to learn more about making bread at home (even if its not whole wheat I feel much better about eating something without all the extra preservatives and chemicals from store-bought). These were so easy. I even froze the dough (b/c I was running out the door and ran out of time to roll and cook) for a few days and it worked fine after bringing the dough to room temp (although had a very slight sourdough taste). Thank you so much for all your great bread tips!

  42. Amanda C says:

    Ok. These are fantastic! I’ve made them like twice a week since you posted them. Fresh off the skillet they are the best thing. Most of mine end up rectangle-shaped, but oh well! I first made them for your Greek tacos and it was such a good combo.

    I didn’t realize I’d need to add more active dry yeast, so I used the same amount and just proofed it first. I’ll have to try adding more yeast next time, but it seems to work out just fine.

    I made them for my family and they raved about them for days.

  43. Jessie Kate says:

    OMG this recipe came out perfect!!! Loved all the details! My whole house went crazy for the flatbread! I made some lamb shanks, vegis, feta and some home made Greek yogurt dip with dill and cucumber to go along with it. I’m so excited to try all of your recipes and I’m sure my husband will be thrilled too! Ill definitely be making a flatbread pizza with this recipe

  44. Rachel says:

    I made these tonight and to say they were absolutely delicious is an understatement!! I’ve never had much luck with breads but after reading your yeast tutorial and following your very detailed instructions I had my first success! So excited to try some other yeast recipes! Thank you so much!

  45. bimbo says:

    Hi, I’m a nigerian. I must confess u re wonderful. This recipe is so simple nd straight. For the first time in my experience working with yeast, I am so filled wit joy. Thank u so much. Just made dis now, nd it came out perfect.

  46. Peter says:

    I have to say that this recipe is just perfect! Real GREEK pitas!

    I do have a couple of questions though:

    How can i double the amount of pitas? Should i just double the ingredients, or is that the wrong way to do it?

    God bless!

    Peter.

  47. Peter says:

    Thank you so much Mel!!! This takes me back to Greece!!!

    God bless!

  48. Jessie Kate says:

    Just wanted to follow up, I made these into pizzas and my family LOVED it. I tried making the pizza both by putting toppings on flat bread fresh off the skillet and on raw dough, raw came out just a little bit better! We made medium/small pizzas in a 450 degree oven, and they took between 6-8 minutes to cook, but my oven runs a bit hot and I also have one of those pizza pans with the holes in the bottom which I think helped it to cook through faster without burning. Just some ideas! :-)

  49. john says:

    how much milk do i use you show 2 diffrent amounts

  50. Kathryn says:

    The flatbread looks great–but my question is: What kind of griddle is that? My old one is dying and if you have one to recommend, it’ll guide my next purchase! Thanks!

    • Mel says:

      Hi Kathryn – I recently got this new griddle because my last one (that I had for 10 years) burned out on me. I really like this new griddle – it’s huge, which is nice because I can cook 8 or so pancakes at a time and grill two of these flatbreads, etc. The only downside is that it definitely has some cool spots (mostly in the corners) that don’t cook as evenly. I really only notice with pancakes – but it drives me crazy, I have to be honest. I’d probably still buy it for the size and because it works pretty great despite those issues, but just wanted you to know it isn’t perfect. Here is where I got it on Amazon.

  51. Falon Bentley says:

    I loved these! Exactly what I was looking for. I made 8 and used 4 of them for pizzas. What’s the best way to freeze the rest?

    • Mel says:

      Falon Bentley – I let them cool, stack them and put them in a freezer ziploc bag. Works great – then I just defrost as needed in the microwave (careful not too high of a temp or they get tough) or let them thaw on the counter.

  52. Gunnerwane says:

    Hello Mel just wanted to say thanks for the flatbread recipe,there was a flatbread sandwich that i seen on the web that looked really good, so i decided to make it using your recipe for flatbread, grilled chicken, guacamole,thin sliced smoked ham, pepper jack cheese, all i can say is WOW, my wife loved it as did i, this will definitely go in my keeper recipes. Thanks Gunner (:

  53. Antonio says:

    hey nice recipe I hope it is compete able with subway’s flatbread looks really good :-D

  54. Aneta says:

    Hi Mel, Would you be able to tell me the weight in grams of 2 tsp of yeast, I never use dry yeast , I prefer using fresh. I cannot wait to try this recipe, I love to make any type of yeast bread but never tried flat bread. Thanks so much!!

    • Mel says:

      Aneta – Quite honestly, I don’t know, since I use the teaspoon measurement. You might be able to google the answer. Good luck!

  55. Lori says:

    Can you use all purpose flour instead of bread flour??

    • Mel says:

      Lori – You probably could; the bread might not be quite as chewy. If you have gluten flour (also called vital wheat gluten), I’d add a couple tablespoons of that with the all-purpose flour.

  56. cindy3539 says:

    I just got done making these in my cast iron skillet. They are delicious! Thanks for sharing the recipe.

  57. Melanie says:

    Hi Mel, I want to make your Big Fat Greek Tacos this week and I’m trying to decide which bread I should make to go with them. What’s your favorite for this meal, the soft wrap bread or this flatbread? Thanks!

  58. Marina says:

    gosh, the recipe is amazing! the measurements were right on point and your extensive notes really helpful. it was so easy and quick to make, i couldn’t believe it. and the taste! they’re best right out of skillet, but i’ve also frozen one, just to see how it will work out. i’m excited to try replacing some of the bread flour with whole wheat. thaaank you for sharing this! :)

  59. Va says:

    These pitas were delicious! Very easy to make. Doubled the recipe and it made exactly 16.
    None of the stores in our town carry these fluffy pitas. This is the second recipe i have tried. Who knew pita recipes could vary so?
    i think I’ll make some right now!

    • Va says:

      I guess these are “flatbreads”
      I used all purpose flour- King Arthur- and they were perfect
      I used these with alton brown’s recipe for gyros. 1/2 lamb &1/2 ground beef. Soooo good.

  60. Loretta says:

    Just made these and will have them with chicken souvlaki and tzatziki sauce! Yummy! So easy to make. I have been searching for the right recipe and am so glad I found this. Thanks for posting the recipe!

  61. Jennifer says:

    I wanted to try a pear/blue cheese/red onion flatbread recipe I saw. It called for store bought flatbread but I didn’t want to go to the store. I found this recipe and a couple hours later I had a tasty meal! Super easy to make, I rolled mine very thin so when I baked it with the toppings it was nice and crispy. Thanks for the great recipe!

  62. I googled this recipe and came across your site. Now I have a new foodie crush and by the tingling in my butt and legs, I have been sitting here waaaaaaaaaaaaay longer than I expected. Just sayin. Thanks for a great recipe, I’ll be making this right now if I can tear myself away from your site. Have a great weekend

  63. My problem is I can’t make them soft enough to fold over without cracking. I made my fifth try at it today. The last couple weeks I have been trying to make flat bread like the flat bread in Taco Bell’s Chalupas. I get some that at least on one side look about the same but the fact they crack and break when folded, is discouraging. I wish I knew the secret. This recipe came the closest to working but still not soft enough to fold over. I’m open to any suggestions. Wayne (85 year young)

    • Mel says:

      Hi Wayne – that is discouraging! Sorry that is happening. Sounds to me like you may need to cook them for less time. That is one of the main reasons they end up cracking while folding – overcooking dries them out. Try increasing the temp of your skillet or griddle just slightly and undercooking them slightly, if needed, in order for them to stay soft. Good luck!

    • Chris says:

      Hey Wayne, one thing you could try is brushing a small amount of water on them right before you’re wanting them to be foldable, and microwaving them for 15 or so seconds, just long enough for the water to steam the flatbread.

      • Mel says:

        That’s a good question, Chris. I’m not entirely sure to be honest. I have another recipe on here for pita pocket bread but even then, sometimes it’s hit or miss whether they will puff into a pocket or not. I think it may have something to do with the soft side of the bread hitting the very hot skillet.

    • --debn-- says:

      Hi Wayne,

      Is it possible that you are adding too much flour when you make your dough and/or when you are rolling it out? I think this dough needs to be well hydrated and even a little sticky to the touch for it to remain soft and pliable when cooked. (Also, don’t over-cook the breads–a light golden brown spotting is what I look for.)

  64. tara says:

    Mel, these are unreal! My husband just caught me rubbing one on my face, they are so soft. Is that weird?? :) I wanted to tell you that they worked beautifully with almond milk in case any vegans find this recipe. I am now completely spoiled, pita-wise. THX!

  65. Chris says:

    Hey, and thanks for the recipe. These turned out nicely but i have a question. I had a few of them to puff up like pocket pita, and i’m not 100% sure why. I made six total, had 3 cast iron skillets and 1 cast iron griddle on 4 burners to speed things up. Heat was the same on all burners. Instructions were great and execution went through swimmingly. They smell good, but i’m waiting for dinner to try them (with thin sliced lamb merguez, tzatziki, tomato, and red onion). I’m glad a got a few pita out of the mix, because it was another thing i wanted to learn to make at some point, but the problem is i’m not exactly sure how i did it. It would be good to know how to bring on the puffing when desirable, or how to prevent it when wanting a pocketless flat bread. Have you encountered this while making them at all? Thanks!
    Chris

  66. Judith says:

    I recently saw a commercial from Panera Bread for their flatbread sandwiches and they looked really yummy. I then thought, “Why don’t I try to make flatbread?”
    I looked up recipes, and yours, by and far, looked the easiest, especially with the photos.
    I have been making yeast breads for over 35 years, so I am not a novice, and reading your recipes(s) is like having a good and patient friend explaining the hows and whys.
    So, I made a batch and they were beyond terrific. My husband kept telling me that the flatbread was better than any flatbread he had EVER eaten in any Mediterranean restaurant!
    So, a few days later I made a double batch and froze what was remaining.
    Your recipes are the best I have seen in years. We are both retired and enjoy cooking from scratch, both for the nutritional value and to save money.
    I am thrilled to have discovered your website.

    • Mel says:

      Hi Judith! I’m so happy you loved this recipe; I just made them yesterday and froze a batch, too. Thanks for taking the time to comment and let me know!

  67. Pat Faulkner says:

    Thank you for this recipe. My favorite restaurant is in Jackson, Mississippi…Keifer’s Greek Restaurant. They serve wraps on soft flatbread. I have looked high and low for this recipe. I live in Atlanta, Georgia and only get to go to Keifer’s twice a year when I visit family. I am so excited to finally make my own flatbread. I made the recipe today for the first time. I had a wonderful sandwich with homemade falafel! Thank you, thank you, thank you! :)

  68. Phatandy says:

    These turned out great. Clear and easy to follow directions. No more store bought flat breads for me. Thanks a lot Mel.

  69. These are fabulous, I have made them three times a month since you posted them, and I froze the extras. Great to pull out of the freezer for a quick meal like pizza’s, gyros or as a side bread with a stew. Absolutely delicious, and now I have my friends making them too! Never buying flat bread again…. ever!

  70. --debn-- says:

    I agree. These are fabulous as written. I have “evolved” to including whole wheat flour and flax seed (1 C AP flour, 1-3/4 C Whole Wheat Flour, 1/4 C Vital Wheat Gluten, and 1 T ground flax seed with all the other ingredients and methods of preparation the same.) The mouth feel is great–light and fluffy, but a little bit chewy at the same time. I just ate a “second-day-old” one as a sandwich with egg whites and veggies inside, and it was just as good as the rest of the batch made yesterday. I have no doubt they will keep in the refrigerator for several days without any deterioration. Thanks for this recipe. It’s a keeper!

  71. Ahad says:

    Hey if you can’t make them round you are likely to not get a good husband.:)
    This is our subculture/Victorian rant for you.
    Well, that is what my Grandmother told my mother.
    I am a guy, and my mother told me the same thing, when I left for college , except for the husband. She said I will get constipated (my most feared ailment). Heck I don’t have the time to make them anymore. I bake two loaves and I am good for a few days.
    I tried your recipe and by God I will be using it again. It is like two styles combining; perfect.
    Thanks

  72. Jinnie says:

    Made these last night for gyros. Fast, easy, perfect. Had one today with hummus, still soft and not dried out. Thank you, this is going to be my go to recipe for pita.

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