Easy Homemade Flatbread Guide (Print-Friendly Format)
Soft, golden flatbread made easily with basic ingredients in just 25 minutes. Perfect for dipping or wraps.
# Ingredients You’ll Need:
→ Flatbread Dough
01 -
375 grams unbleached all-purpose flour, plus extra for dusting
02 -
2 teaspoons baking powder
03 -
1.5 teaspoons fine sea salt
04 -
3 tablespoons olive oil or vegetable oil
05 -
240 millilitres ice water
06 -
30 to 45 millilitres oil, for cooking
→ Optional Topping
07 -
60 to 80 millilitres olive oil or melted butter
08 -
1 teaspoon garlic powder
09 -
Pinch of salt
10 -
2 teaspoons fresh parsley, finely chopped
# How to Make It:
01 -
In a large mixing bowl, combine the flour, baking powder, and salt. Stir thoroughly to distribute ingredients evenly.
02 -
Add the ice water and oil to the flour mixture. Mix using a wooden spoon or sturdy spatula until a soft, moist dough forms. Adjust with small increments of water or flour if needed.
03 -
Cover the bowl with plastic wrap and let the dough rest for 10 minutes to relax the gluten.
04 -
Lightly dust a work surface with flour and transfer the dough onto it. Flatten slightly, then divide into 10 to 12 equal portions, each approximately 45 to 55 grams. Shape each portion into a ball for easier rolling.
05 -
Roll each dough ball to a round, 6–8 cm wide and 0.5 cm thick, using a rolling pin or your palms.
06 -
Heat a cast iron or heavy-bottomed skillet over medium heat. Add a portion of oil. Cook flatbreads in batches, placing each into the skillet and cooking for 2–3 minutes until golden. Flip and cook the other side for about 2 minutes or until evenly browned. Repeat with remaining dough, adding oil as needed.
07 -
Transfer finished flatbreads to a cooling rack. Allow to cool slightly before serving.
08 -
In a small bowl, mix together olive oil or melted butter, garlic powder, and a pinch of salt. Brush this mixture over warm flatbreads and scatter chopped parsley over the top. Serve immediately.
# Extra Tips:
01 -
Achieve a crispier result by rolling the dough thinner before cooking.
02 -
Cook over medium heat for even colouring; high heat will brown the bread too rapidly.
03 -
Adjust dough hydration gradually with 1–2 millilitres of water or extra flour to prevent stickiness or dryness.
04 -
For larger flatbreads, divide the dough into 6 or 8 portions instead of 10 to 12.