You know those evenings, right? The ones where the clock is ticking way too fast, everyone’s stomach is rumbling, and the thought of chopping, sautéing, and baking a full-on meal feels like climbing Mount Everest? Yeah, those nights. This easy flatbread recipe, my friends, is my absolute lifeline. It’s the culinary equivalent of a cozy hug in food form, and honestly, it’s so ridiculously simple, I sometimes question why I even bother with anything else. I’ve been whipping this up for years, ever since my mom shared it with me, and it’s become legendary in our house. It’s not just a bread; it’s a canvas for whatever you’re craving, a quick appetizer, or even a surprisingly satisfying dessert. If you’ve ever felt intimidated by baking, or just need something incredibly delicious without the fuss, you are going to adore this. It’s truly a game-changer, and the best part is, it’s SO much better than any store-bought version you’d find.
Thank you for reading this post, don't forget to subscribe!What is easy flatbread?
So, what exactly is this magical thing we’re talking about? Think of it as the simplest, most forgiving bread dough you’ll ever meet. It’s a super basic dough, usually made with just a few pantry staples: flour, water, yeast, a pinch of salt, and a little bit of oil. The magic happens because it’s meant to be super thin and cooked quickly, often in a hot pan or on a baking sheet. There’s no long, complicated proofing or kneading involved. It’s the kind of bread that’s humble, adaptable, and always there when you need it. It doesn’t pretend to be a sourdough or a fancy brioche; it’s just pure, delicious, satisfying flatbread. It’s the backbone of so many meals for me, and I love that it’s so accessible, no fancy equipment needed!
Why you’ll love this recipe?
Honestly, where do I even start? This easy flatbread recipe checks all the boxes, and then some. First off, the FLAVOR. Even with the simple ingredients, there’s a subtle, satisfying chew and a slightly crisp edge that’s just heavenly. It’s got that comforting, homemade taste that store-bought stuff just can’t replicate. Then there’s the SIMPLICITY. I cannot stress this enough. You can genuinely have this dough mixed up and ready to cook in under 15 minutes. No kidding! It’s perfect for those nights when you’re starving and need something FAST. Plus, it’s incredibly COST-EFFICIENT. Flour, water, yeast – these are some of the cheapest ingredients you can buy. You can feed a whole family for pennies! And the VERSATILITY? Oh my goodness. This is where it really shines. You can top it with savory things like garlic and herbs, spread it with hummus, use it as a pizza base, or even slather it with Nutella and fruit for a sweet treat. What I love most about this is that it feels like a treat, a little something special, even though it takes practically no effort. It’s a true crowd-pleaser, and I can’t tell you how many times I’ve thrown it together at the last minute for unexpected guests, and they’ve raved about it. It’s better than anything I’ve found in recipe books that promise quick results but deliver complexity.
How do I make flatbread?
Quick Overview
The process is ridiculously straightforward. You’ll mix up a simple dough, let it rest for just a few minutes (it doesn’t even need a full rise!), then roll it out thin and cook it until it’s golden and puffed in spots. That’s it! The whole thing from start to finish, including the quick cook time, can be done in under 30 minutes. It’s that fast, that easy, and that satisfying. It’s the kind of recipe that makes you feel like a kitchen wizard without breaking a sweat.
Ingredients
For the
Here’s what you’ll need for the dough itself. It’s a super short list, which is part of why I love it so much!
- 2 cups All-Purpose Flour: I usually just grab whatever’s in the pantry. No need for fancy stuff here. If you have bread flour, you can use that too, it might make it a little chewier.
- 1 teaspoon Instant Yeast: This is key for a quick dough. Make sure it’s instant or rapid-rise yeast so you don’t have to wait ages for it to activate.
- 1 teaspoon Salt: Enhances all the flavors. Don’t skip it!
- 2 tablespoons Olive Oil: Or any neutral oil like vegetable or canola. This adds a little richness and helps with the texture.
- ¾ cup Warm Water: Not too hot, not too cold – just comfortably warm to the touch. This is what wakes up the yeast.
For the Filling/Toppings (Optional but Recommended!):
This is where you can really play! I’ll give you some ideas, but feel free to get creative.
- Melted Butter or Olive Oil: For brushing before or after cooking.
- Garlic Powder or Fresh Minced Garlic: Amazing for a savory kick.
- Dried Herbs: Like rosemary, thyme, or Italian seasoning.
- Everything Bagel Seasoning: A personal favorite for a quick flavor boost.
- Cheese: Shredded Parmesan, mozzarella, or even crumbled feta work beautifully.
- Pesto or Hummus: For spreading after it’s cooked.
For the Glaze (Optional for Sweet Versions):
If you’re going the sweet route, a simple glaze is divine.
- Powdered Sugar: About ½ cup to start.
- Milk or Water: Just a tablespoon or two to get the right consistency.
- Vanilla Extract: A splash for that classic sweet flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven going if you’re baking it, or heat up your skillet. I usually set my oven to 425°F (220°C). If you’re using a baking sheet, you can lightly grease it or line it with parchment paper for easy cleanup. If you’re using a stovetop pan (like a cast-iron skillet or a good non-stick pan), just get it over medium-high heat. You want it hot but not smoking. A little flick of water should sizzle and evaporate quickly.
Step 2: Mix Dry Ingredients
Grab a medium-sized mixing bowl. Dump in your flour, yeast, and salt. Give it a good whisk or stir with a fork to make sure everything is evenly distributed. This is important so the yeast doesn’t clump up in one spot. It just ensures a nice, even rise and flavor throughout the dough.
Step 3: Mix Wet Ingredients
In a separate small bowl or liquid measuring cup, combine your warm water and olive oil. Stir it gently. The water should feel warm, like a comfortable bath for your baby, not hot. Too hot and you’ll kill the yeast, too cold and it won’t wake up properly.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Grab a spoon or a spatula and start mixing. It’ll look shaggy and a bit messy at first, and that’s totally fine. Keep mixing until a dough starts to come together. It shouldn’t be too sticky, but it should be pliable. If it’s too dry, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, add a sprinkle more flour. Once it’s mostly combined, you can gently knead it in the bowl for about 30 seconds, just to make sure it’s cohesive. We’re not aiming for a super smooth, elastic dough like for pizza; this is much simpler.
Step 5: Prepare Filling
While the dough rests for just a moment, get your chosen toppings ready. If you’re going savory, whisk together some melted butter or olive oil with minced garlic and herbs. If you’re using cheese, have it shredded. For sweet versions, you can hold off on the glaze until it’s cooked.
Step 6: Layer & Swirl
Divide the dough into 2 or 4 equal portions, depending on how big you want your flatbreads. On a lightly floured surface, roll or stretch each portion out as thinly as you can. I usually aim for about ⅛ inch thick. The thinner, the crispier they get! Once they’re rolled out, carefully transfer them to your prepared baking sheet or hot skillet. Now, this is the fun part! Brush them with your garlic herb butter, sprinkle with cheese, or add your other savory toppings. For sweet versions, you might skip toppings until after it’s baked, or go for a light sprinkle of cinnamon sugar before cooking.
“New family favorite! This Simple Flatbread Your Family Will Love was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 7: Bake
If you’re baking them, pop the sheet into your preheated oven. They cook really fast, usually about 8-12 minutes. Keep an eye on them! You’re looking for them to be puffed up in spots and golden brown around the edges. If you’re cooking them on the stovetop, place the rolled-out dough in the hot skillet. Cook for about 2-3 minutes per side, until you see bubbles forming and it’s golden brown and slightly puffed. You might need to adjust the heat slightly to prevent burning.
Step 8: Cool & Glaze
Once they’re out of the oven or skillet, transfer them to a wire rack to cool slightly. This helps prevent them from getting soggy. If you’re making the sweet glaze, whisk together your powdered sugar, a tablespoon of milk or water, and a splash of vanilla until you have a smooth, pourable consistency. Drizzle it over the warm flatbreads. Don’t go overboard; a little drizzle is perfect!
Step 9: Slice & Serve
These are best served warm, right after they’re made. Use a pizza cutter or a sharp knife to slice them into wedges or squares. For savory ones, serve them as is, or alongside soup, salad, or your favorite dips. For sweet ones, they’re a fantastic dessert or snack all on their own!
What to Serve It With
Oh, the possibilities are endless! This easy flatbread is like the little black dress of the kitchen – it goes with absolutely everything.
For Breakfast: My kids absolutely love these with a smear of cream cheese and a sprinkle of everything bagel seasoning. It’s a super quick breakfast on busy mornings. You can also serve it alongside scrambled eggs or with a side of fresh fruit. It feels a bit more special than just toast, and it’s ready in minutes!
For Brunch: This is where it really shines for me. Imagine a brunch spread with these gorgeous, golden flatbreads. You can top them with a dollop of Greek yogurt, some smoked salmon, and a sprinkle of fresh dill. Or, make mini pizzas with a light layer of marinara, cheese, and some cherry tomatoes. They look so elegant and always impress. Pair them with a nice mimosa or some freshly squeezed orange juice.
As Dessert: My absolute favorite way to end a meal is with a sweet version of this flatbread. Bake it plain, then brush with melted butter, sprinkle with cinnamon and a little sugar, and drizzle generously with that easy powdered sugar glaze. Add some fresh berries or sliced bananas on top. It’s way easier than baking a whole cake and just as satisfying. My family devours these when I make them for dessert!
For Cozy Snacks: This is my go-to when I’m curled up on the couch with a good book or movie. A warm, savory flatbread topped with pesto and some sun-dried tomatoes is just pure comfort. Or, even simpler, just brush it with garlic-infused olive oil and sprinkle with sea salt. It’s the perfect accompaniment to a bowl of hearty soup or chili on a chilly evening. Trust me, you’ll find yourself reaching for this recipe more often than you think!
Top Tips for Perfecting Your Easy Flatbread
Over the years, I’ve picked up a few tricks that make this easy flatbread recipe even better. I’ve definitely had my share of less-than-perfect attempts, so hopefully, these tips will help you nail it from the get-go!
Zucchini Prep: (Oops, wrong recipe! My apologies, I must have had a zucchini bread on the brain. For this flatbread, there’s no zucchini involved, which is part of what makes it so fast and easy! The dough requires very little prep, just mixing.)
Mixing Advice: The biggest pitfall with any dough is overmixing. You want to mix until just combined. Remember, we’re not developing gluten here for a chewy bread, just bringing everything together. Overmixing can lead to a tough flatbread. If you’re using a stand mixer, use the dough hook on low speed and mix for just about 1-2 minutes, until it starts to form a ball. For hand mixing, stop as soon as there are no dry bits of flour visible.
Swirl Customization: While this recipe is a basic flatbread, if you wanted to add swirls of flavor, you could mix some pesto or softened herb butter directly into the dough *before* rolling it out, or marble it in *after* rolling but before baking. For the latter, spread your filling thinly and then use a skewer or knife to swirl it through. Don’t over-swirl, or it’ll just blend into one color.
Ingredient Swaps: The flour is pretty standard, but if you’re out of instant yeast, you can use active dry yeast, but you’ll need to activate it first in the warm water with a pinch of sugar for about 5-10 minutes until foamy. This adds a few extra minutes to the process. For oil, any neutral oil works, but olive oil adds a nice subtle flavor if you’re going for savory.
Baking Tips: Always preheat your oven thoroughly! A hot oven is crucial for a quick, puffy bake. If you find your flatbreads are browning too quickly on the bottom, you can try moving the baking sheet to a higher rack, or even placing a second baking sheet on the rack below to act as a heat shield. If you’re pan-frying, keep an eye on the heat; medium-high is usually perfect, but adjust as needed so they cook through without burning.
Glaze Variations: For the sweet glaze, the key is consistency. Too thin and it runs off; too thick and it’s like candy. Start with the 1 tablespoon of liquid and add more *very slowly* if needed. You can also add a tiny bit of lemon zest or orange zest to the glaze for a brighter flavor. For savory, instead of glaze, you can drizzle a good quality balsamic glaze over the top after baking for a tangy kick.
“The Simple Flatbread Your Family Will Love turned out amazing. My kids asked for seconds. Saving this one!”
Storing and Reheating Tips
This easy flatbread is undeniably best enjoyed fresh and warm from the oven, but it does store reasonably well, which is great for leftovers! I’ve experimented quite a bit to find the best ways to keep it tasting good.
Room Temperature: If you have any leftovers (which is rare in my house!), you can store them at room temperature, tightly wrapped in plastic wrap or placed in an airtight container. They’ll stay reasonably fresh for up to a day. They might lose a bit of their crispiness, becoming a little softer, but they’re still delicious, especially if you plan to reheat them.
Refrigerator Storage: For longer storage, wrap the cooled flatbread tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe airtight container. It should keep well in the refrigerator for about 3-4 days. The texture might become a little chewier and less crisp when stored this way.
Freezer Instructions: This flatbread freezes surprisingly well! Once completely cooled, wrap individual portions tightly in plastic wrap, then in aluminum foil, or place them in freezer bags, pressing out as much air as possible. It can be stored in the freezer for up to 2-3 months. To thaw, simply remove from the freezer and let it come to room temperature, or reheat it. Frozen flatbreads can sometimes be a little softer upon thawing, but reheating usually brings back a nice texture.
Glaze Timing Advice: If you’re planning to store your flatbreads (especially for freezing), I highly recommend adding the glaze *after* you reheat them. If you glaze before freezing, the glaze can sometimes get a bit sticky or gummy. For room temperature or refrigerator storage, you can glaze right before serving if they’ve lost their crispness, or add it just before storing if you don’t mind a slightly softer glaze. Generally, the savory toppings are more forgiving for storage than sweet glazes.
Frequently Asked Questions
- Drizzle with honey or maple syrup.
- Spread with Nutella or jam.
- Sprinkle with fresh fruit like berries or sliced bananas after baking.
- Dust lightly with powdered sugar.
For savory versions, a drizzle of balsamic glaze, a smear of pesto, or a dollop of hummus are all fantastic alternatives to a glaze.
Final Thoughts
So there you have it – my absolute favorite easy flatbread recipe! It’s the kind of dish that makes you feel accomplished in the kitchen without all the fuss. Whether you’re looking for a quick dinner side, a show-stopping appetizer, or a simple sweet treat, this recipe delivers every single time. I truly hope you give it a try, and I can’t wait to hear how it turns out for you! If you love quick and simple recipes, you might also enjoy my Easy No-Knead Bread or my Quick Pizza Dough. They’re in a similar vein of deliciousness with minimal effort. Happy baking (or should I say, happy flatbread-making!)!
easy flatbread recipe
Ingredients
Main Ingredients
- 1.33 cups self-rising flour plus extra for dusting dough
- 1 cup sour cream room temperature for easier mixing
For Cooking & Garnish
- 2 tablespoons olive oil for brushing and cooking
- 0.25 cup chopped fresh parsley for garnish after baking
Instructions
Preparation Steps
- Add 1.33 cups self-rising flour and 1 cup sour cream to a mixing bowl. Use a hand mixer with a dough hook attachment on medium-low speed until combined, then increase to medium for 2-3 minutes until a smooth ball forms.
- Transfer the dough to a floured surface and knead a few times by hand into a round ball.
- Cut the dough ball into 8 equal pieces using a sharp knife. Take one piece, lightly flour it, and use a rolling pin to roll it into a 6-inch circle or oval.
- Brush one side of the rolled dough with olive oil. Heat a 10-inch skillet over medium heat. Place the dough oil-side down in the skillet, then brush the top with oil.
- Cook for 2 minutes until the top bubbles and the bottom is golden brown. Flip and cook 2 more minutes until the other side is browned.
- Remove from the pan, cover with a clean kitchen towel, and repeat with the remaining dough. Garnish with chopped parsley before serving.
