I love this Homemade Flatbread. It’s terrific for plain eating, for sandwich wraps, and for pizzas of all kinds. You won’t need any special equipment here. You can mix and knead the dough just as I do — entirely by hand. The dough bakes in minutes in a dry skillet. Therefore, you can have this bread on the table in less than one hour!
Click the “play” arrow above to watch me make, knead, form, and skillet-bake this fabulous flatbread. I’ll also show you how to turn one of the breads into a delicious cocktail pizza! Hungry for more? Click here to get my weekly email updates.
Ingredients for Homemade Flatbread
Flour. You can use all-purpose or bread flour as you please. Be sure to weigh the flour! Per my kitchen scale, 2 cups of flour equals 10 ounces or 285 grams.
Yeast. A tiny amount of yeast (1 teaspoon) will bring this flatbread dough to life. I used instant yeast here, but dry active yeast will work as well. If you know your yeast is good, you do not have to proof it first.
Warm Water. By “warm,” I mean 110-115°F. Water is the ingredient that activates the protein (gluten) in flour.
Extra Virgin Olive Oil. This gives the bread its distinctive “Mediterranean” flavor. The same oil will make the dough easy to knead by hand.
Salt. Because bread without salt is too bland for good eating.
And here’s the printable recipe:
Homemade Flatbread
Ingredients
- 2 cups (10 ounces or 285 grams) all-purpose or bread flour, plus extra for dusting
- 1 teaspoon instant yeast
- 3/4 cup warm water (110-115°F)
- 1 tablespoon extra-virgin olive oil, plus extra to use while kneading the dough
- 1 teaspoon salt
Instructions
Making, kneading, and resting the dough:
- Put all of the ingredients into a mixing bowl. Stir until a shaggy dough develops -- about 10 seconds. On a work surface that has been sprinkled with a small amount of olive oil (about 1 teaspoon), and adding more oil (up to 2 teaspoons) to avoid sticking, knead the dough until it is smooth and only slightly tacky to the touch -- about 10 minutes. Lightly grease the mixing bowl (you do not have to wash it first) with oil, and then return the dough to the bowl. Cover with cling film or a damp towel, and let rest for 15 minutes. Meanwhile, wipe off any oily residue on the work surface.
Rolling out the dough
- Lightly flour the work surface. Gently punch down the dough to remove air bubbles, and then divide the dough into 4 equal pieces. Form each piece into a tight ball (see video). Flatten each ball into a disk. Roll each disk into a rough circle that is approximately 8 inches in diameter and not more than 1/4-inch thick. Place each circle between sheets of wax paper or parchment paper.
Baking the bread
- Preheat a 10- or 12-inch cast-iron or non-stick skillet over medium heat. One at a time, bake the bread until spotty brown on the underside -- about 2 minutes. Then flip to brown the other side for about 1 minute. Serve warm.
More breads for you:
Freezer Meal: Bacon and Egg Breakfast Wraps (Gluten-free)
Basic White Bread (Hand Kneaded)
Maraya says
Kevin, I love the photo of Avery on the staircase and your very funny comment!
(I like the recipe, too. :))
Happy New Year!
Maraya says
I’m back. I just watched the video, and I have to say that you handled that pastry cutter mishap with aplomb – as smoothly as Julia Child!
Kevin Lee Jacobs says
Hi Maraya – Anything that can go wrong WILL go wrong when filming a video. Thanks so much for watching!
Linda says
I have never made flatbread, but after viewing this video, will be giving it a try. You are excellent at explaining the steps to achieve the end result. Sorry about your pizza wheel breaking. I too have had mine for years, but handle is wooden. Happy New Year to you and Mr. Fox.
Phillis says
Hi Kevin, I know the prep time isn’t that long, but is there a point where the dough could be frozen? I so enjoy your recipes — thanks for sharing!
Marcia A Chambers says
Good thing you were not injured with that broken cutter. I’m going to try that flat bread today.
Mary Hoffman says
can your molasses whole wheat bread be made in a bread maker?
Kevin Lee Jacobs says
Hi Phillis – The kneaded/rested dough can be frozen. Ditto for the rolled out but not-yet-baked disks, if wax paper is placed between them. Enjoy!
Hi Mary Hoffman – Wish I could provide an answer for you. Alas, I have zero experience with bread machines.
Edna says
Kevin, It is a delight to watch your videos! Keep them coming!
Love your beautiful dog thinking he owns the house!
Best Wishes for the new year to you and Mr Fox – coming to you from beautiful Victoria BC where we have 5 inches of snow!
Mojave Moon says
WOW, Kevin!!!!!
I’ve been looking for a recipe this easy, no oven, and incredibly quick– for years!! Imagine my excitement to have finally found it. And you even served it up on the proverbial ‘silver platter!’ (I didn’t even have to go looking for it.) THANK YOU, THANK YOU.
I’m gonna make it for supper TODAY!
Joan Dreyer says
Thank you Kevin for sharing your easy recipe. We made flatbread from bread dough when I grew up on the farm. It was a warm treat on a cold winter day after school. Slathered with homemade butter, it dripped goodness. My brother liked his with Skippy peanut butter. I plan to serve this tomorrow morning. Kneading the dough for 10 minutes is key to success. Very clear directions, Kevin. Your pastry cutter made a strong stage exit, I’m impressed.
Sheila says
Happy New Year!
Cute photo of Avery.
Will try the flatbread. Looks good.
Thanks.
Linda A says
Hi Kevin,
You’re da bomb!
This was a great video.
I thought the same thing as another reader … you handled the broken pizza cutter with
aplomb – the same way Julie Child might have. “No apologies” – this is a real kitchen.
Question: Would this recipe work with gluten-free flour? (I know it doesn’t taste as good … but would it work?)
Also, the Avery photo was hysterical. He’s not a bit impressed by your
beautiful home but, he sure makes it homey, doesn’t he?
You obviously love that wonderful
property, Kevin, and I commend you for all the hard work and taking such good care of it!