Homemade Flatbread {Greek Pocketless Pitas with a Simple Tutorial}
Get this recipe for simple and delicious homemade flatbread! With a step-by-step tutorial, it’s easier than you think!
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.
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}
Ingredients
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- ⅔ cup warm water, about 100 degrees, warm but not hot to the touch
- ½ cup warm milk, about 100 degrees, warm but not hot to the touch
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups (426 g) bread flour, more or less (see note)
Instructions
- 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.
- 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.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
Recommended Products
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)
313 Comments on “Homemade Flatbread {Greek Pocketless Pitas with a Simple Tutorial}”
So easy and so delicious!! I’ll never do store bought flatbread again now that I have this recipe in my arsenal. Made pita pizzas with the leftover bread using muhammara and leftover grilled chicken – fantastic!! Thank you for sharing this!
I was worried these might be tough because my dough wasn’t sticky and I only used some of the projected amount of flour. Nope. They were perfect. I will probably make them smaller next time, because I can’t eat a dinner plate sized sandwich. But the flavor and texture were lovely and I’m grateful for the recipe. Btw, I used all purpose and had no issues.
I was worried these might be tough because my dough wasn’t sticky and I only used some of the projected amount of flour. Nope. They were perfect. I will probably make them smaller next time, because I can’t eat a dinner plate sized sandwich. But the flavor and texture were lovely and I’m grateful for the recipe. Btw, I used all purpose and had no issues.
These are amazing! My 5-year old helped to shape them and roll them out. With the extra fuss I worried they might be tough, but they were soft and perfect! I used your chicken gyros recipe for the chicken, too. They were every bit as good as what we used to get from the gyro places in Boise! Thank you!
Another great recipe! Thank you! Always get compliments whenever I make these wonderful flat bread.
You mentioned that you like to make a bunch so you can freeze some and have it on hand whenever you want it. Does it freeze well and do you just toast or microwave it after thawing?
Thank you!
Yes it freezes great!
Delicious. Plan plenty of extra time for rolling and cooking.
Hi Mel! Have you ever cooked these on the grill? Just wondering because one of our favorite dinners EVER is a salad pizza with a grilled crust.
I haven’t, but I’ve grilled pizza dough and it works great…so I bet these would cook up well on a grill, too!
Made this last night and I was impressed. The dough is a dream to work with and the finished product was exactly what I wanted for the grilled kenbabs I made.
The only difference I had was I used the Breville countertop pizza oven so I had to dock the shaped dough so it wouldn’t puff up.
Thank you fo a wonderful recipe.
I made this, and the naan bread to go with it, completely dairy and egg free and it was amazing! I subbed vegan mayo and oat milk for milk in the bread. My entire family gobbled it up! Thanks Mel!
Fabulous flatbread recipe! After trying other pretty good ones, this is the best!
I’ve never used bread flour per se, but I did have 00 Flour, which is technically a bread flour. Results were fantastic.
I love your Flour Rule for yeast breads. After making breads that require kneading a few times (I’ve only picked up bread making again in the last year), I have learned that a slightly sticky mix that JUST forms a dough ball is ready for kneading. I required another 1/2 cup flour to get it soft, smooth and ready for rise, and I now live in the Deep South………So, everyone is going to have a different experience. Don’t despair. Bread making for me has changed drastically over the years having lived in 3 vastly different climates.
Anyway, the flatbreads were perfectly crispy on the grill spots, and wonderfully pliable, soft and chewy otherwise.
very good
This flat bread is THE SHIT!!!
AMAZING RECIPE!!
I’m from Germany and used to live down the street from a small Greek restaurant. I ate a pita gyro sandwich at least twice a week. When I came to the U.S. and had a gyro sandwich here, the pita bread just wasn’t the same. Even at “authentic” Greek restaurants. So when I tried your recipe, I wasn’t expecting much. Just wanted to see how they would turn out. Well, they turned out AMAZING. Just like the ones I used to eat back in Germany. I found a recipe for authentic gyro spice mix and tzatziki sauce, and made gyro sandwiches for dinner tonight. They were a hit.
Thank you so much for posting this recipe. I immediately bookmarked it and will do pita bread again before too long. Probably gonna make enough to fill up my freezer
Thanks again!!
Great recipe! I followed it exactly, and the flatbread was amazing. Definitely adding to my list of go-to recipes.
Hi.
Just a little confused.
The recipe says to knead for 4-5minutes, but the information on yeast says to knead the dough for eight minutes.
Can you help me please?
Lori
Hi Lori, 4-5 minutes is enough kneading time for this recipe.
Hi Mel,
I can’t wait to give these a try! I love pitas, but I’m trying to stay away from processed food. These will be perfect for at-home lunches. Thanks so much for sharing!
I wonder if this flatbread would be good for making pita chips?
I’d never tried homemade pita before. The link from the slouvaki brought me here. It was amazing. Instructions were easy, and it turned out beautifully. No store bought pita for me!
Can these be made in the oven? I have a baking steel in my electric oven that helps me make very nice pizzas. If so, would a 300 degree oven temp be the right one?
Thans
Yes, I think that would probably work. I think you might want it a bit warmer – maybe 350 degrees.
thanks, I’ll try the oven method when the weather cools down come fall. Meant to tell you that your stove top method has worked great for me. Would coating the griddle lightly with oil be a no no?
That should be just fine!
Yes! I’ve been looking for a flat bread recipe like the ones I’ve had Greek gyros in and this is it! Perfect!! Thank you!
These were great! Easy to make and so yummy, great chewy texture. Kept well in a ziplock bag on the counter for the 2 days they lasted, the whole fam loved them. Highly recommend!! Thank you so much for this recipe and blog!
Amazing and so easy!
I made chicken gyros with these.
Thank you for sharing your recipe.
Great recipe. I used it with chickpea gyros. Yum!!! Tip for those who avoid sugar feel free not to use it. Sugar feeds the yeast to jump start the fermentation process but is not wholly necessary. Just make the first portion of the recipe and let the mix stand for about 30 minutes.(I do this when I make my pizza crust) If your yeast is good the mixture will be bubbly as the yeast has activated. You also don’t have to use milk, I just used water as we don’t drink dairy milk . Add the rest of the flour and follow the recipe from there. Keeping this in my recipe box as my go to. Thanks for sharing this with us!
Great recipe. I used it with chickpea gyros. Yum!!! Tip for those who avoid sugar feel free not to use it. Sugar feeds the yeast to hump start the fermentation process but is not wholly necessary. Just make the first portion of the recipe and let the mix stand for about 30 minutes.(I do this when I make my pizza crust) If your yeast is good the mixture will be bubbly as the yeast has activated. Add the rest of the flour and follow the recipe from there. Keeping this in my recipe box!
I weigh everything. So when I get a recipe that doesn’t have a weight for flour, I always use 4.5 ounces of flour per cup which is the standard cut measurement for professional bakers. I was surprised. 13 1/2 ounces was exactly enough flour. So I suspect it would be the same if I did it in my kitchen aide mixer. If you knead it by hand, it might take a bit more. I am replacing my standby recipe for Greek flatbread with this one. This was phenomenal. However, I rolled them out really thin probably less than 1/8 and they still raised up quite a bit When cooked. I love your electric skillet idea as a way to control the temperature on them better. Thank you!
Fantastic recipe. I made this in the UK on a stove top griddle pan and it worked beautifully. I used the full amount of bread flour.
Hi,
What can I put insead of the milk?
Thx
You could try a non-dairy milk or water.
my family and I love this bread! i just add double the sugar and salt for more flavor.
I’m making a couple batches of this in advance for a party tomorrow. The dough is on its 60 minute proof and I’m wondering if I should put it in the fridge like this now until I need it tomorrow or if I should have done that before proofing. At this stage if left in the fridge overnight should it be okay to divide and roll out?
Usually if I’m refrigerating the dough, I pop it in the fridge before it rises. But it should still be ok to refrigerate, I think.
Hi Mel – I tried making this flatbread today. The dough is really smooth and silky but when I tried rolling out the individual balls they kept snapping back. I let the dough rest for another 10 minutes but I still had the same problem. Any advice or suggestions? Love all your recipes but right now I am totally obsessed with your zucchini bread!
Hi Paula, usually that means the gluten in the dough needs to relax. If you tried another 10 minutes and it didn’t help, you might try another 10-20 minutes (also, if the dough isn’t soft enough and is just slightly over floured, it can cause this too).
Hi. I was wondering what would be the measurements if I doubled this recipe? Or would it be better to make a separate batch?
You can double all of the ingredients straight across.
Great recipe! I translated the measurements into grams, and it worked very well. I used 425g bread flour, 120ml Milk, 170ml water, made a fantastically soft, chewy wrap for souvlaki gyros.
I used a breadmaker on pizza dough setting to do the hard work for me, and made giant (13 inch) monster breads on a pancake maker. The results were fantastic. Thanks again.
Delicious and easy.
Can you make the dough in a bread machine?
I don’t have a bread machine, so I can’t say for sure, but it’s worth a try!
You definitely can! I used pizza dough setting and had great results.
Substituted 110g flour and 110ml water with 220g sourdough starter and it tasted amazing. Great way to use my sourdough discard. Thanks!!
Do you also decrease the active/instant yeast when using sourdough start discard? Or do you completely omit the active/instant yeast?
Turned out to be so authentic and tasted great too.. thanks much for sharing the recipe
These were the best!! I have a question…I want to mKe pizza with these, do I cook the dough on the skillet first so the dough is cooked then add my toppings to the cooked dough and heat it up in the broiler?
Yes, I think that’s what I would do!
Hi need clarity on substitution of bread flour. Your notes says – I’ve used about 2 3/4 cups flour plus 1/4 cup wheat gluten (to approximate the same properties as bread flour). So is it two (2) 3/4th cup all purpose flour + 1/4th cup wheat gluten as a substitute per 1 cup of bread flour or is it what you’ve used in total as a substitute for the 3 cups of bread flour. Kindly clarify
The 2 3/4 cups + 1/4 cup gluten is what I use to sub for the total 3 cups of bread flour.
Thanks will definitely try this soon
Good! I halved the recipe and used plain flour and was worried they wouldn’t turn out but they were more than ok. I thought that perhaps they could have done with slightly more salt, which could be because I halved it. I found that very lightly oiling the surface before I rolled them out worked well ( taken from another recipe) . Also, I have no griddle I just cooked them in a hot, dry frying pan… it was difficult to get the temp right- too hot and they quickly went dark – not hot enough and they didn’t ‘bubble’. But all in all a success! (oh and I also forgot the sugar!). I’ll be making these again and properly next time!
Wow. I agree with everyone else–SO easy to make and SO yummy. These are the perfect pitas for gyros. Thanks for the recipe–I can’t wait to try more of your recipes!
Been using this recipe 4 a few years now and turns out every time 5 out of 5 for me. I do however add some Greek seasoning to the dough so that there’s a little bit more flavour to it than just plain.
Can you leave to rise overnight in fridge and then proceed with rolling out and cooking flatbread?
I think so!
I’ve never ad a great relationship with yeast but the no pocket Greek pita bread was so fun to work with and came out perfect! I used half whole wheat flour and half white bread flour with no issues at all. Thank you for providing hope for our relationship after all!
Do you knead it again between steps 3. and 4.?
No, just lightly punch it down.
This was an awesome and easy recipe that I really had fun making!! Thank you for posting it. I had to do your suggestion for active yeast and I only had all purpose flour and evaporated milk but it still came out amazing. I am very pleasantly surprised as the stores are all out of Greek gyro bread here in my area.
These are seriously awesome! Easy and the perfect texture for gyros, pizza, and breakfast sandwiches. These are pretty easy to make and well worth it!!
I wanted to make Gyros tonight with our leftover Easter lamb, and found your recipe for the flatbread through google. It was SO good. Thank you! I used my bread machine to make it, using the “dough” setting, which made it even easier.
Just made these to go with our dinner tonight, (chicken gyros!), and the turned out amazing!!! And they were so easy! Great recipe! I will be putting this one away for future use 🙂
These pocketless pitas are OUTSTANDING! My family loves them. I use leftover french dip meat to make Gyros with these. By the way, this recipe works great in the bread machine! Just follow the manufactures settings and use the dough feature! It sure makes this recipe even easier than it already is. Mel, thank you so much for such a fantastic recipe. ♥
Wow! Why did I wait so long to make these? Stop whatever you are doing. Go directly to your kitchen and make these!
For real!!
Recipe easy to follow flat bread was delicious my family loved them
I just made these and they look like they came put gorgeous! So easy.
I have a question. What is the best way to reheat these so that they are warm come when I want to use them for dinner?
Thank you for the recipe.
I usually reheat in the microwave (covered with a damp paper towel) but you could also wrap a stack in foil and reheat in a 250 degree oven for maybe 10 minutes.
These are so yummy—my kids insist we make extras so they can heat them up for snacks with butter and cinnamon sugar. 🙂 mine don’t bubble and brown as nice as your photos though…I’m using an electric griddle at 315 degrees.
Best flatbread recipe I have made. Kids loved it.
I have made this a handful of times and love the results!! However, I’m having a hard time rolling it out every time. I have to push really really hard and can never get it as flat as I want it without my husband’s help, haha. I have made sure to let the dough rest each time like recommended. What else could I do to make it easier to roll out? Am I using too much flour or the wrong type of flour? I’ve been using all purpose unbleached flour with the gluten as recommended. I also only add just enough flour for the dough to form correctly, instead of dumping it all in. Any ideas??
Hi Tatjana, yes I think I’d recommend a bit less flour. The dough should have a very soft texture. Also you might try eliminating the extra gluten.
My first attempt at making flat bread, and it turned out fantastic. Soft and flavorful, slightly chewy. I don’t usually leave a rating if I make changes, but this recipe turned out so nicely in spite of my two changes that I decided to go ahead. 1) I replaced the milk with warm water as I can’t use milk and 2) I replaced 1/2 C flour with whole grain – I need the extra fiber. Enjoyed immensely with homemade hummus, cucumbers & feta. If we have to stay at home right now to keep healthy, may as well do it in style!
Also, let the dough rest. That makes it easier to roll. Just use enough flour so they don’t stick when they are resting between rolling.
Mel, I have to say this to you. I cook, I bake I cook I bake lol and I do a ton of heirloom recipes from my area here in the Appalachian Mountains (I am on a mission to keep them alive!) down to canning fresh deer (venison brought in from all the hunting trips by my husband son and father) And I have this thing if I see a recipe that I know someone did not write or “create” as many bloggers like to lay claim to it just sticks me the wrong way.
I have to give it to you, you are cut and dried with this it seems you don’t lay claim to a recipe that has been around for to many years to count just because you took out 1/4 teaspoon sugar or added 1 tablespoon of flour. I COMMEND YOU FOR THIS!
Thank you for just sharing recipes and not fluffing your feathers on things you don’t create.
This says both 1/2 cup milk and 2/3 c milk in the ingredients list…. Which is it?
It says 2/3 C warm water and 1/2 C warm milk. Sometimes I misread things too, so no worries
Thanks for popping in to respond, Catherine! Yes, Jennifer…Catherine is right, there is 2/3 cup warm water and also 1/2 cup warm milk. Does that help?
I miss read it and used all milk
Tasted lovely though.
Good morning Mel. I have to tell you, I have tried numerous “flatbread” recipes and they all seemed to fail. BUT YOUR recipe was a success! Thank you for sharing. My family thoroughly enjoyed the flatbread, along with toppings per your Chicken Banh Mi recipe. In fact, we made it two nights in a row. My son, sharing with his friends when they came over. Delicious, filling and refreshing especially with the vegetables. However, I didn’t have cucumbers at the time, so substituted thinly sliced green and red peppers. Great recipe. Thanks again!
Thank you so much, Shellie!
This is the only recipe I use for flatbread. It works every time! I’ve made my own tzatziki sauce and Greek chicken go go with them. I can’t wait for dinner time!
I finally got around to making these. They were great and really pretty easy. One thing I would caution is that it takes a while to cook them on a griddle. My recipe made ten and at the rate of two every six minutes it took half an hour to do. Dinner was a bit tardy that evening.
I would like to try this recipe I cannot find the dough hook can I mix in food processor?
I’ve never tried that but you could experiment.
I’ve made this recipe several times now and can’t believe how easy it is. I’ll never buy store bought again!
I followed your recipe and another for gyro meat and taziki sauce added red onions no tomatoes as I hate them and fries I don’t have instagram or I would show you photo thanks
These were so easy and worked out perfectly. We ate them with souvlaki, tzatziki and Greek salad. This will be our go to bread now!
Mel can I make this dairy free?
I haven’t tried that, but you could definitely experiment!
I made them with almond milk and they seemed to turn out well
I made for gyros and it was easy n soft great recipe!
I just made this. Delicious! I’m going to wrap chicken, onions and feta in them and may make some mini pizzas too
I made these yesterday. So easy and delicious. Looking for a pizza dough when I found your recipe. I’m lazy about kneading so made this recipe in my food processor.
Made a Tex Mex pizza with the pitas. So good. Thanks.
Hi Mel. I got your recipe via Fotini’s web site “real greek Recipes”. I must say, the pita bread came out fantastic. You can tell by my rating. Thank you so much.
I have made this recipe several times, and love it each time! It also works great to use leftovers for pizza.
Realized halfway through the process of cooking these that there was NO WAY my family was going to be satisfied with only one batch— the second batch is rising now! Perfect recipe, thank you!
This flatbread is a staple in my house! If we have left overs I turn them into pizzas. Love this recipe!
These turned out excellent! I cooked them in a cast iron skillet and loved the result.
Las preparé esta mañana y estoy encantada!!!!…facilísimo y para acompañar con miles de opciones, dulces o saladas. L@s ánimo a que prueben hacerlas…se enamoraran!
Not that you need another rave review of this wonderful bread, but I’ll add mine anyway! This turned out so nice. I made 10 pieces, and they were the perfect size for our Chicken Shawarma. I used White Lily flour, which I like for your naan bread. Thanks so much.
Fantastic recipe- we love these flatbreads. So much better than anything store bought. Anyone add spices or garlic to the recipe?
I’ve made these twice and my family really loves them! I can’t seem to get them as thin and large as you describe though. I read through all the comments and saw someone mention the bread being too elastic-y which is what I’m struggling with. I followed what you said and let them rest twice, once after I formed into balls and again after I rolled them out. That helped a tiny bit but we still thought they were too thick and not very pliable. Perhaps I’m overflouring. Or maybe I need a better quality flour? I usually use King Arther when baking with all purpose but just bought the generic brand of bread flour for this recipe . Any thoughts?
Hi Nancy – I think most times my flatbreads are on the thick end, too. Overflouring will tend to make them harder to roll thin – but it’s a tricky balance to make sure the dough isn’t so sticky that it’s a mess to roll them out. I believe someone mentioned (on this post or another, I can’t remember) that they roll out between sheets of greased parchment paper. I wonder if that would help?
I love, love this recipe!! So good. You are going to think I am crazy, but we make your Banh Mi sandwiches (one of the best.sandwiches.ever.) and use this flatbread instead of the baguettes. They are amazing. Thanks so much for this site!
I don’t think that’s crazy at all! In fact, I’m totally going to copy you! 🙂
Hi Mel! Love your naan and flatbread recipes. I have a question though. Every time I make this or the naan, I get them rolled out into a nice thin circle, but as soon as I pick them up to put them on the griddle, they shrink to about 1/2 the size of the original circle. Like a rubber band. What can I do to prevent this, so that my breads stay bigger?
Hey Melanie – letting them rest once they have been rolled out will relax the gluten and they’ll shrink less. A little shrinkage is likely no matter what, but it can be minimized if there’s good resting periods in between.
Great, thank you!!
I will never buy pita bread again! These turned out to be amazing!
What kind of griddle do you use? I have had terrible luck getting one that will maintain a steady temperature!
I’ve had this one before and it’s pretty good:
https://www.amazon.com/gp/product/B005FYF3OY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
The one I have now isn’t available anymore (which is ok – it’s not the greatest griddle).
Mel I am addicted to your cooking sight. Your yeast breads are always spot on…and I love them. I was wondering if your ever use a tortilla press. I’ve made this recipe in larger batches before, and I dread the rolling out part…..any thoughts?
Hey Andrea – I have a tortilla press but have had lousy luck using it for this recipe. The dough doesn’t press very well (kind of springy with the yeast in it, I think?). But you might have better luck than me!
I never comment on recipes, but this is the second one of yours I’ve made now and they’ve both been hits! This flatbread is perfect! We love donairs but can’t get them in our city. Any pita, flatbread, and naan we’ve bought is never as good as what donair shops use. Thank you for this recipe! Now we can have really good donairs anytime we want.
Thanks, Nikki!
I made this for dinner tonight, we can not have salt so left that out. I rolled it very thin, one at a time as I did it on the stove. Turned out so good, I was able to roll my meat in the flat bread. This was the first time for the flat bread, will make more for sure. I took a picture but do not see how to put it on here.
These are easy and so tender and delicious!
These look great – can I make these with soy milk instead of cow’s milk? Also, I’m new to all this cooking stuff – what’s the difference between active dried yeast and instant yeast? They sound very similar!
I haven’t tried a dairy milk substitute, but you could definitely experiment. Also, here’s a post i did a while back on the differences in yeast. https://www.melskitchencafe.com/tutorial-working-with-yeast/
These turned out delicious! I made chicken wraps with some grilled chicken, potato wedges, tomatoes, fried mushrooms and sweet corn. Even my dad (very picky!) loved the wraps, he ended up having two!
I swear this recipe used to have potato flakes in it…or am I crazy?!?
I think you are thinking of this recipe: https://www.melskitchencafe.com/soft-wrap-bread/
This turned out really well! I need to work on my dividing and shaping, but they turned out well and were tasty. I did a double batch to make sure we had plenty. Served with some grilled chicken I marinated with lemon, garlic, oregano, and olive oil, plus hummus, kalamata olives, cucumbers, grilled artichoke hearts, and roasted red peppers, and it felt like a fun feast.
These are so delicious! I have made them before and I’m making them again tonight. Hopefully they last until dinner because last time I was eating them plain! Thank you for a great recipe!
Made this yesterday! It was great. Can this dough be made a day ahead.
Sure, I don’t see why not…just take it out of the refrigerator in time to come to room temperature before making the flatbreads.
Five stars!
HOLY MOLY. Let me premise by saying I always manage to mess recipes up. Especially when it involves dough. But we used this recipe to compliment our homemade gyros tonight and I was losing my mind at how simple and absolutely delicious this was. We’re so excited to have this recipe to use [many times] in the years to come. Thank you so much!
Excellent bread. It goes with practically everything.
Good recipe, but these were HUGE. I portioned my dough into eight pieces and each one still took up the entire griddle (a double-burner griddle). So just a word to the wise: make them smaller unless you want ginormous breads.
Mine didn’t turn out nearly as brown but I was afraid to cook them longer because I didn’t want them to dry out. Good flavor. Maybe my griddle a little hotter? It was set to 300.
Yes, I think more heat would help.
Almost like the ones we had in Crete first time of making turned out great
This is really the perfect tiganopsomo.
Delicious, soft and pliable (!!), easy to make and perfect for souvlaki.
I love it. Thanks for sharing!!
I want to try this pita bed. i’ve tried many rexipes already but I end up having a hard dry pita that hard to bite. The first min. I cook it is ok but after an hour its becoming hard. Even if i cover it. I hooe this one is soft.
I tried this but when I tried rolling after placing fillings,it started breaking/crumbling, what causes that?
Sometimes if the individual breads have cooked too long, it can cause them to break apart when rolling (or if the dough was over floured).
This has become my go-to flat bread recipe. It’s fluffy and cooks up perfect every time.
Easy to follow, and fabulous results. Thanks Mel.
i am obsessed with all your recipes and one this has become such a family favourite!! so fun to make with the kids!
I absolutely love this bread! It is nice and thick, soft and pliable. It’s perfect for gyros and as an accompaniment to souvlaki with homemade tzatziki sauce. I am making this on the grill tonight and will double the batch so I can freeze some. Thanks for the great recipe Mel! This is the best one on the internet.
Thanks, Marianne!
Would a milk alternative work for this recipe (such as unflavored almond milk)?
Thank you,
Cassandra
Definitely worth a try! I haven’t used it myself but I think it could work
Can I use regular fluid instead of bread flour?
Flour*
Yes, you can. The flatbread will have a slightly less soft/chewy texture, but it should work.
I tried this recipe today with intent to create a copycat taco bell chicken flatbread, these were delicious!
I do not have a flat bed, can I use a thick base pan?
Sure.
I don’t own a griddle. I do, however, own a rectangular pizza stone that is just a few inches smaller than my oven racks. I think I will try cooking these on that. I have seen recipes for Naan – Indian Flat Bread, that is cooked that way. One at a time in a frying pan would be a lengthy process.
Obviously, I should have won that griddle during your FB live.
Thank you for the great recipe ideas and for being thorough.
Yes! A pizza stone would work great, too. That’s how I cook my pocket pita bread.
So bake them @ 300* rather than frying? Turning at 2-3 min..?
Trying it this way did not work for me so I fried them in my skillet.
We love these for personal pan pizzas at our house. I let the kids pick their topping and broil 2 minutes. Talk about a quick dinner. Doing it for my sons 11th bday party tomorrow.
These are my go-to recipe for homemade pita flatbread!
I’ve made these several times and they are always amazing! Last night I was brave and made them right on the grill and they were soooo good!! I’ll never make them on the stove top again. Thanks Mel for another super recipe to feed my brood!
Excelente!! Cambie algunos ingredientes Como la Leche por leche de almendras(leche de coco) y los flatbreads quedaron riquisimos y MI pequeña familia los amo!!
I just found your website. I tried this recipe and it is fabulous! Thank you for sharing your recipes!
Michel Cousineau
Montreal, Canada
Sweet merciful crap, this an an awesome recipe. So, so good. We’re having the Big Fat Greek Tacos tonight (which we eat fairly often), but this is the first time I have made the flat bread. I will never go back and am now thinking about making baked chips with them and the dips I could serve them with.
Thank you for doing what you do, Mel. There isn’t a week that goes by that I don’t make a recipe from your site. So many of them are now family recipes that I hope my 3 year old will make for her own friends and family. Thank you.
Thank you, Leslie!
What if I wanted to make 2 Pitas how would I convert the recipe?
I’ve never adapted it that way, you’d have to experiment cutting down the measurements. Good luck!
Brilliant!
I just made these and they are fab – just what I wanted for a lunch tomorrow involving slow cooked shredded lamb and tzatziki! Thanks!
I just made this dough last night, let it rise once, then punched the dough down and refrigerated it overnight becaise I want freshly made pitas.
I just made them and wrapped them in foil. I have a bag with these pitas, sliced homemade gyros meat, homemade tzaziki sauce and salad. I have a portable gas stove and frying pan to hear everything up and am about to go to the desert with my husband where we will be having gyros sandwiches…. Ooooh I can’t wait to try these pitas with everything!!!
Just made them…… Oh dear Lord best ever!!!!!!
I made these this morning. They were absolutely fantastic!!! I put some San Marzano tomatoes that I put through the food mill, with mozarella balls cheese and fresh basil. It was fantastic. We put deer meat dredged in flour cooked in a little olive oil, onions and garlic in another for my husband and for mine I put Nutella on it with toasted pumpkin seeds. I have two left I put in a bag in the refrigerator for my husbands breakfast tomorrow.
I have made these twice as our bread for lamb/beef gyro meat and they’ve turned out great both times. First I did exactly as written then second time used some white whole wheat flour as your notes suggested. Perfect and so delicious. Thank you so much!
Yum! I am making your baked shrimp with orzo for dinner tonight and can’t decide on a side dish… Should I make this flat bread recipe or your pita recipe? Which do you think is better?
I’d make this one!
Just a note for European cooks like me – a “cup” is about 225 grams and 300 degrees (Fahrenheit) is appx 150c
A cup of water is 8 oz or about 225 grams but a cup of flour is only 5 oz or about 140 grams.
I made these yesterday on a cast iron griddle (lightly greased with cooking spray before each bread) and they were fantastic! My kids and I all loved them! We are vegan, so I used soy milk, and they came out great! Making another batch tomorrow, and doubling it this time! 🙂 Thanks for sharing!
P.S. We all used the breads for different purposes. My daughter made hers into a pizza. My other kids ate theirs with hummus. And I used mine to eat with vegan almond feta, dipped in olive oil / lemon juice / oregano.
My dad’s family is from Greece and we love flatbread! We us it for gyros, pizza, and pita pocket sandwhiches. I like making it but I prefer going to a bakery that specializes in it. http://www.klostermanbakery.com/products/flat-bread-thins-and-pita.php
i have just made this for my food technology folio cooking and my teacher loved it. they turned out so great.It’s such an awesome recipe
I use a dry cast iron comal (flat skillet) at about medium heat, and I have never had a problem with these flatbreads sticking!
Hey,
I don’t own a non-stick anything, and was curious if you think I could grease either a cast iron skillet or stainless steel, or use either of them dry?
Thank you so much!
If your cast iron skillet is well-seasoned, it should work just fine.
Hi Mel!
The gyro bread looks so delicious! And I was wondering could it be possible to make it whole wheat?
I’ve used 50% whole wheat and 50% white flour with good results and I think others in the comments have used all whole wheat flour. You could definitely experiment!
I made these yesterday using the 1/4 cup of wheat gluten and 100% white wheat flour. They are awesome! I’m honestly surprised how well they turned out. They were so soft and even today in the fridge they still fold beautifully. I probably didn’t cook them as long as the instructions say. Just thought I’d comment in case anyone wanted to make these 100% whole grain.
Just made this tonight and it was perfect, best flatbread recipe I’ve tried to date.
Mel I have a couple of questions. What do you cook flatbread on a griddle and bake pitas? Also, why do you have flatbread rise and not the pita?
Thank you.
Joy – I am not entirely sure what you are asking, but the flatbread and pitas are different recipes so they have different cooking methods. Good luck if you try them!
I’m making this no and using active dry yeast. I already added the dry yeast with the water it called for On the yeast container. Do I still add the amount of water you call for on top of the yeast mix?
I’m not sure how much water you added at the beginning to proof the yeast. If it’s only a tablespoon or two then yes, you could use the amount of water in the recipe. Any more than that and you may want to cut down the water from the recipe list.
I know this is a late comment as the recipe was posted a year ago, but I had to say that I made these for dinner and they turned out beautifully. I have attempted to make flatbreads of various kinds over the years; they can be a bit tricky.
The tutorial was immensely helpful! Thank you.
Yeast breads also have their quirks. So much time and effort goes into bread making, it can be quite frustrating when things don’t turn out right. This tutorial was really useful in making sure that I was doing everything right! I totally printed it out and am keeping it forever! My flatbreads were gorgeous on the first try thanks to such great advice.
Cheers!
So, I have cake flour and ap flour. I have no way to get to the store to by bread flour right now but I desperately need these bad boys in ma tummy. Lol Which would be better to use? I am horrible at baking!
Try the all-purpose flour. I wouldn’t recommend using the cake flour in this recipe.
So, I totally misread this recipe and skipped the step to let the dough rise for an hour. 🙂 The rest of the dinner was ready to go except the pitas, so I figured I would cook one up and just see if it was edible. I was amazed that these were still fantastic despite my mistake!! Super soft, flavorful, tender…I’m sure they would be even better if I actually followed the directions, but I was really happy. 🙂 Thanks for a great recipe and I promise to try again and compare with the ‘real’ version!
Easy and perfect! I have used this recipe many times now and it has worked perfectly every time. Nice and soft and they keep forever in the fridge and reheat well. Next time I’m going to try a double batch and see how they freeze.
A friend & I had a cooking day where we made beef & chicken gyros and a bunch of sauces. I realized I didn’t have a flat bread recipe and found this on Pinterest. Oh. Mah. Gawd. Totally amazing. So fast & easy! Definitely making these again. And again…
I have made these twice now and they are DELICIOUS. The first time I made them I pan seared them, added some crushed garlic, cilantro, and butter to the tops and oven roasted them for a minute to make a garlic naan. Tonight I made them just for gyros and they were wonderful. Not the dry, flaky pitas that you buy in the store. Thank you for this amazing recipe! Moist, pliable, AWESOME.
Hi Mel,
This recipe looks great! I’m just wondering whether I could just add everything to my bread machine on the ‘dough’ setting so that it mixes, kneads and rises for me?
Any thoughts on whether this would work?
Thanks,
Gem
I don’t have a bread machine so I’m not exactly sure – it stands a good chance of working as long as the ingredient amounts fit into the size of bread machine you have.
Thank you so much for this recipe! I have made these flatbreads many times in the past few months and my family is hooked. I cannot wait to try more of your bread recipes.
I would like to know the best way to freeze these as I live alone. Do they need separated by parchment if stacked, wrapped single, just placed in a zip lock? I just don’t wan tthem all stuck together as I would want to pull out one or two as needed. Thanks for any suggestions.
Once they are cooled, after baking, I stack them and put them in a freezer ziploc bag.
These are great! My bread making in high altitudes has been horrendous! I added gluten and followed the advice to use discretion when adding flour and viola! GREAT flatbread.
I made this tonight and couldn’t believe how amazing they turned out! So soft and tasty. Thanks for the great recipe!
Every time I try making a really flat bread type pizza it always rises to much so the Flatbread isn’t hard. Is there a recipe I can use to make it hard and flat had an Appetizer at a restaurant the other night it was a flat bread about 8 inches long and 4 wide, had sauce, chopped meatballs, mozzarella and ricotta cheese and would like to make it at home, any ideas? Thanks
Hi Hugo – are you looking for a cracker-type flatbread? My guess is those recipes probably don’t use yeast. You might try searching for “cracker flatbread recipe for appetizer” or something like that. Good luck!
This recipe just saved my dinner tonight! I’m in Buffalo, NY and currently burried under 6′ of snow! We have limited bread and wanted yummy wraps, so I googled and stumbled upon your blog. I doubled the recipe and had delicious pulled chicken flatbread wraps for dinner. Thank you!!!!
hey Mel I was wondering if I could make the dough and leave it in the fridge for a couple days if the flat bread would still turn out
I haven’t tried that, Jayme but usually yeast dough does quite well refrigerated (it might taste slightly yeastier after a few days) as long as it comes to room temp before rolling/baking.
Has anyone tried putting the dough in the fridge yet? At what point do you think it would be best to refrigerate – before or after the 1 hour rise? I would love to make these for my fiance’s birthday, but I don’t know that I will have time to do everything in one go. Thanks!!
I haven’t tried refrigerating the dough, Jen, but I wonder if you could roll them out, stack them between sheets of parchment (they might stick to wax paper), refrigerate and then cook as needed?
Why do you need the milk? Will it work without milk? Milk substitutes? Thanks!
The milk helps the flatbread be tender and soft. You could try it with all water but I haven’t tried it that way.
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.
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
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!
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!
These turned out great. Clear and easy to follow directions. No more store bought flat breads for me. Thanks a lot Mel.
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! 🙂
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.
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!
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
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!
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)
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!
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.
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.
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.)
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
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!
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!
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!
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.
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! 🙂
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!
Melanie – I love them both but if I had to choose I’d say the flat bread.
I just got done making these in my cast iron skillet. They are delicious! Thanks for sharing the recipe.
Can you use all purpose flour instead of bread flour??
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.
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!!
Aneta – Quite honestly, I don’t know, since I use the teaspoon measurement. You might be able to google the answer. Good luck!
hey nice recipe I hope it is compete able with subway’s flatbread looks really good 😀
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 (:
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?
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.
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!
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.
how much milk do i use you show 2 diffrent amounts
John – One of the liquid amounts is milk (1/2 cup) and the other is water (2/3 cup). Good luck.
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! 🙂
Thanks, I came here wondering if anyone had tried pizza with the raw dough.
Thank you so much Mel!!! This takes me back to Greece!!!
God bless!
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.
Peter – Yep, just double the ingredients.
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.
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!
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
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.
Not creepy at all, Amanda – I’m super flattered you love the recipes so much. Thank you!
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!
Mel-If I use active dry yeast is it the same amount as the instant or am I supposed to use more?
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.
Can you get whole wheat bread flour and if so, have you ever tried to make them whole grain?
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.
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:))))
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.
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!! 😀
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!
I made this flatbread tonight and it was delicious. Thanks for posting this!
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!
This reminds me of naan bread! I love the idea of setting it on the griddle!
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!
Just made this tonight, and it worked great! Thanks for the recipe!
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.
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”.
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!
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.
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.
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.
Finally someone who actually made them. Thank you!!!!
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
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!
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—–
I needed this recipe like a month ago. I’ll have to get my gumption up to make these after my last disaster.
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!
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.
This looks awesome! I love flatbread…I’ve made naan at home, but not pitas like these…they look fabulous! 🙂
This one looks easy enough.
I’m going to try this. Thanks for this! =)
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!
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 🙂
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!
Do you think these would work in a bread machine set to the dough cycle?
Just set the machine on the dough only setting. I do it all the time. Works Great
I wish I had one of those for lunch right now! They look perfect! I love making tortillas and these look just as fun.
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
Hi Ruth – it’s my understanding that quick-rise yeast is the same as instant yeast so you should be good to go.
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.
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).
I just tried it with ap flour and a little ww flour. It looks good and smells good. I’ll let you know how it tastes when we eat them for dinner. They will be transporting falafels to our mouths. Yum!
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.
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? 🙂
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!
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.
Homemade flatbread is the best! These look especially delicious. Wish I had them on hand for lunch today!
You never cease to amaze, this inspires so many recipes! Best cooking site on the internet, hands down.
This looks fantastic! Would it be worth trying with a gluten free flour or a colossal failure? Thanks for sharing!
Hi Michelle – good question! My friend Nicole has a delicious looking gluten-free naan/flatbread recipe that might be a good starting point:
http://glutenfreeonashoestring.com/naan-bread/
I’m far from an expert on gluten-free food but maybe that recipe could help adapt the one I posted today (or even better, could become your go-to flatbread recipe!).
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!
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!
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!