Easy Homemade Flatbreads

These Homemade Flatbreads are so easy and sure to elevate any weeknight dinner! Easy to scale up for a larger crowd, these flatbreads go so well with a plethora of meals: think Greek Gyros, Turkish Mezze, to go alongside dips or to fill with falafel, these flatbreads really do the most!

I think bread has to be my favourite carb source, and in a lot of Western cooking it is rarely used as the starch/carb of choice for dinners – but once you make these and pair up with dips, grilled veg and protein, you’ll wonder why we don’t have more bread based dinners!

These are made with a yeasted dough, but due to the nature of being FLAT bread, they only need a little rest time, meaning you can throw together the ingredients after work (or during lunch) and fry up when ready to serve! These Homemade Flatbreads are a great way to get the family more involved in cooking, as kneading dough is always fun (if a little messy).

As always when working with yeast, if you don’t see any bubbles forming after that 10minutes with the water and sugar, it may have expired. Always check the expiry date!

Feel free to double the recipe or multiply up depending on how hungry you are/how many mouths you’re feeding! Serve up alongside my easy Homemade Hummus or Greek Tzatziki.

Easy Homemade Flatbreads

Makes: 5
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes

Ingredients

– 3.5g Active Dried Yeast
– 180ml Warm Water (Not Hot)
– 1/2 Tbsp Granulated Sugar
– 85g Greek Yoghurt
– 1 Tbsp Olive Oil
– 1/2 Tbsp Salt
– 1/4 Tbsp Dried Oregano
– 1/2 Tbsp Dried Mixed Herbs
– 1/4 Tsp Garlic Granules
– 300g Plain Flour
– Oil for cooking
– Fresh Parsley to serve

Method

1. In a bowl, combine the yeast, water and sugar and let sit for 10 minutes – until slightly frothy/bubbly. Add the yoghurt, oil, salt and herbs and mix together.
2. Add the flour, and stir until a shaggy dough forms. Roll onto a lightly floured surface and knead for about 5 minutes. You may need to add more flour – 1 tbsp at a time – if it’s too wet to manage.
3. Divide dough into 5 and roll into balls (I use a scales to check they’re the same size, but feel free to eyeball it). Cover with a tea towel and leave for 15 minutes to rest.
4. Once rested, heat a large frying pan over a medium heat and spray with a little oil. Roll your first flatbread out with a rolling pin, into approximately a 7″ circle. Place in the pan and cook for a few minutes on either side, brushing the top with oil before flipping!
5. Repeat with all remaining balls of dough. Brush over a little oil and sprinkle chopped parsley to serve!