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.


  • 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)


  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.

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

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

  1. […] generally use this homemade Greek flatbread (ones I’ve baked and frozen in advance) or the oblong-shaped naan breads from Costco for […]

  2. Brigette says:

    I tried this recipe today with intent to create a copycat taco bell chicken flatbread, these were delicious!

  3. Kefiloe says:

    I do not have a flat bed, can I use a thick base pan?

  4. Jamie says:

    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.

  5. Natalie says:

    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.

  6. Kelly says:

    These are my go-to recipe for homemade pita flatbread!

  7. Desiree says:

    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!

  8. Vanna says:

    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!!

  9. Michel Cousineau says:

    I just found your website. I tried this recipe and it is fabulous! Thank you for sharing your recipes!

    Michel Cousineau
    Montreal, Canada

  10. Leslie A says:

    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.

  11. Lyne says:

    What if I wanted to make 2 Pitas how would I convert the recipe?

  12. Sabina says:


  13. Helen says:

    I just made these and they are fab – just what I wanted for a lunch tomorrow involving slow cooked shredded lamb and tzatziki! Thanks!

  14. ToFu says:

    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!!!

  15. Nectarua says:

    Just made them…… Oh dear Lord best ever!!!!!!

  16. keenan says:

    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.

  17. Ashley says:

    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!

  18. Grace says:

    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?

  19. Tony says:

    Just a note for European cooks like me – a “cup” is about 225 grams and 300 degrees (Fahrenheit) is appx 150c

  20. Bohemianess says:

    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!

    • Bohemianess says:

      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.

  21. Raylin Sutter says:

    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

  22. temi says:

    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

  23. --debn-- says:

    I use a dry cast iron comal (flat skillet) at about medium heat, and I have never had a problem with these flatbreads sticking!

  24. Isaac says:


    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!

  25. Saadiyah says:

    Hi Mel!
    The gyro bread looks so delicious! And I was wondering could it be possible to make it whole wheat?

    • Mel says:

      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!

  26. Marci says:

    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.

  27. Katelyn says:

    Just made this tonight and it was perfect, best flatbread recipe I’ve tried to date.

  28. Joy says:

    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.

    • Mel says:

      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!

  29. erika says:

    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?

    • Mel says:

      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.

  30. Caitlin says:

    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.


  31. Traci says:

    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!

  32. sara says:

    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!

  33. sarah says:

    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.

  34. Christina says:

    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…

  35. Meaghan says:

    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.

  36. Gem says:

    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?

    • Mel says:

      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.

  37. reece says:

    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.

  38. Elaine says:

    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.

  39. Deidre says:

    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.

  40. Rebecca says:

    I made this tonight and couldn’t believe how amazing they turned out! So soft and tasty. Thanks for the great recipe!

  41. Hugo Balsamello says:

    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

    • Mel says:

      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!

  42. Kait says:

    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!!!!

  43. Jayme says:

    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

    • Mel says:

      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.

    • Jen says:

      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!!

      • Mel says:

        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?

  44. k says:

    Why do you need the milk? Will it work without milk? Milk substitutes? Thanks!

  45. 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.

  46. 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.

  47. --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!

  48. 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!

  49. Phatandy says:

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

  50. 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! 🙂

  51. 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!

  52. 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!

  53. 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!

  54. 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.)

  55. 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

  56. 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!

  57. 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!

  58. 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.

  59. 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! 🙂

  60. 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!

  61. cindy3539 says:

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

  62. 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.

  63. 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!

  64. Antonio says:

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

  65. 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 (:

  66. 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.

  67. 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.

  68. john says:

    how much milk do i use you show 2 diffrent amounts

  69. 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! 🙂

  70. Peter says:

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

    God bless!

  71. 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!


  72. 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.

  73. 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!

  74. 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

  75. 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.

  76. 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!

  77. 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.

  78. 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.

  79. angie says:

    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:))))

  80. 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.

  81. 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!! 😀

  82. 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!

  83. Lucy says:

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

  84. 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!

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

  86. 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!

  87. Ariel says:

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

  88. 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.

  89. 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”.

  90. 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!

  91. 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.

  92. 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.

  93. 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

  94. 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!

  95. 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—–

  96. 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.

  97. 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!

  98. 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.

  99. sara says:

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

  100. Meagan says:

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

  101. 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!

  102. 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 🙂

  103. 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!

  104. Laura M says:

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

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

  106. 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?



  107. 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).

    • Sarah says:

      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!

  108. 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.

  109. 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!

  110. 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.

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

  112. Jess in ND says:

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

  113. Michelle says:

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

  114. 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!

  115. 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!

  116. 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!

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