Homemade Flatbread
This homemade flatbread recipe is so easy! The flatbreads are soft, foldable, and can be cooked on a skillet or griddle.
Who knew it could be so easy to make flatbread at home! These flatbreads can be used for wrap-style sandwiches, as well as serving alongside a multitude of meals (like curry!).
Soft Flatbread Dough
The dough for these homemade flatbreads is very simple. It can be made by hand, but a stand mixer fitted with a dough hook makes it even easier.
Flatbread dough ingredients:
- yeast
- sugar
- water
- milk
- olive oil
- bread flour
Instead of relying on the flour measurement as an exact rule, judge the amount of flour needed by the look and feel of the dough. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Separate the dough into eight pieces and let the balls of dough rest until puffy. This helps relax the gluten so the flatbreads are easier to roll out.
How to Cook Flatbread
Roll each piece of dough into circle that is about 1/8-inch thick. The flatbreads will puff as they cook, so roll the dough as thinly as possible.
You can lightly stretch the dough with your fingers (but take care not to stretch too much, or the flatbreads can shrink back to a smaller circle while cooking).
The flatbreads can be cooked on a griddle or in a skillet set over medium heat on the stovetop. It helps to use a nonstick surface so the flatbread doesn’t stick. There’s no need to add oil for cooking if using a nonstick griddle or skillet.
Cook the flatbread for 2 to 3 minutes until the dough bubbles and puffs. Flip and cook until golden and spotty on the other side.
What Recipes to Use Flatbread With
This flatbread, hot off the griddle, is mind-bendingly delicious with a little butter and honey.
If you happen to have any leftover after trying that, here are a few recipes perfect for the soft, foldable flatbread:
- Avocado Veggie Flatbread
- Chicken Banh Mi Flatbread
- Easy Chicken Gyros
- Sheet Pan Chicken Tzatziki Wraps
- Tender Greek Pork
- Big Fat Greek Tacos
This flatbread also makes a delectable side dish/dipper for any number of recipes like the ones below:
- Chicken Curry in a Hurry
- Coconut Shrimp Curry
- Indian Butter Chicken
- Korean Beef Bowls
- Egg Roll in a Skillet
- Thai-Style Green Beans and Turkey
5-Star Flatbread Feedback
With hundreds of 5-star reviews, you can bet that this homemade flatbread recipe is a tried-and-true favorite for many (not just me!).
⭐️⭐️⭐️⭐️⭐️ This recipe was simple, the instructions were clear and informative. The dough was soft and well balanced in taste, and created a nice pita pocket. We filled ours with chicken, cucumber, pickled onion, tomatoes, and tzatziki sauce. So good! -Mariah
⭐️⭐️⭐️⭐️⭐️ 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! -Lauri
⭐️⭐️⭐️⭐️⭐️ 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. -Mari
⭐️⭐️⭐️⭐️⭐️ 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! -Kathy
Homemade Flatbread
Ingredients
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- ⅔ cup warm water, 100 to 105 degrees F
- ½ cup warm milk, 100 to 105 degrees F
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups (426 g) bread flour, more or less (see note)
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, mix the water, milk, oil, yeast, sugar, salt and 1 cup of the flour until well combined.
- Add the remaining flour a little at a time until a soft dough is formed. Don't over flour the dough. It should pull away from the sides of the bowl to form a ball and feel soft to the touch without leaving a lot of dough on your fingers.
- Knead the dough for 4-5 minutes.
- 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 8 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 into a circle 7 to 8 inches in diameter and about 1/8-inch thick.
- Heat a griddle to medium (about 350 degrees F) or place a skillet on the stove over medium heat. When the griddle or skillet is hot, cook the flatbread for 2 to 3 minutes until they bubble and puff. Flip and cook on the second side until golden and spotty.
- Transfer the flatbread to a plate and cover with a clean kitchen towel. Repeat with the remaining dough, stacking the warm flatbreads as they come off the griddle or skillet.
- Serve warm or at room temperature
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)
Recipe originally published March 2014; updated February 2025 with new photos, recipe notes, etc.
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.