Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 1 hr | Servings: 10 Flatbreads
Soft, fluffy, and packed with flavour Homemade Flatbread is everything you need right now. Serve as a warm snack, simply brush with olive oil and sprinkle with some fresh parsley or enjoy as a dinner side.
Ingredients
1¼ c. lukewarm water about 105 degrees F
2½ tsp active dry yeast
1 tbsp sugar
¾ c. plain yoghurt
2 tbsp olive oil
1 tbsp salt
½ tbsp dried basil
½ tbsp dried oregano
1 tsp garlic powder
3¾ c. all-purpose flour
¼ c. chopped fresh parsley
½ c. olive oil for brushing
How to make Easy Homemade Flatbread
Step 1: Combine the water, yeast, and sugar in a large mixing bowl. Set aside for about 8 to 10 minutes until foamy before stirring in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
Step 2: Add in the flour and parsley. Use a wooden spoon to stir until a dough forms.
Step 3: Over the kitchen counter or your work-area, generously sprinkle the flour. Knead the dough on the floured surface for about 4 minutes. If it gets sticky, sprinkle more flour. Into 10 equal parts, cut the dough and form each into a small ball. Weight each dough on a kitchen scale if available to ensure that they are equal. Then, lightly sprinkle the dough balls with flour, cover with a kitchen towel, and leave them for at least 15 minutes.
Step 4: Prepare your frying pan. Preheat it over medium-low heat.
Step 5: Roll one dough ball to around a 7” circle using a rolling pin, then brush the top of the rolled out dough lightly with olive oil.
Step 6: Place the rolled-out dough into the hot pan oiled-side down. Cook until the top is covered with bubbles. This takes about 1 1/2 minutes. Brush the other side of the flatbread with olive oil while frying, flip, and cook for another minute. Do the same for the rest of the dough, making sure to keep the uncooked flatbreads covered with a kitchen towel.
Step 7: When all the flatbreads are cooked, serve them warm or cold.
Notes:
You can keep the cooked flatbreads for up to 2 days at room temperature. Simply let them cool and store the flatbreads in Ziploc bags.
Alternately, you can keep them in the fridge for up to 5 days or freeze them for 3 months.
Nutrition Facts:
Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 712mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
Ingredients
- 1¼ c. lukewarm water about 105 degrees F
- 2½ tsp active dry yeast
- 1 tbsp sugar
- ¾ c. plain yoghurt
- 2 tbsp olive oil
- 1 tbsp salt
- ½ tbsp dried basil
- ½ tbsp dried oregano
- 1 tsp garlic powder
- 3¾ c. all-purpose flour
- ¼ c. chopped fresh parsley
- ½ c. olive oil for brushing
Instructions
Step 1: Combine the water, yeast, and sugar in a large mixing bowl. Set aside for about 8 to 10 minutes until foamy before stirring in the yoghurt, olive oil, salt, basil, oregano, and garlic powder.
Step 2: Add in the flour and parsley. Use a wooden spoon to stir until a dough forms.
Step 3: Over the kitchen counter or your work-area, generously sprinkle the flour. Knead the dough on the floured surface for about 4 minutes. If it gets sticky, sprinkle more flour. Into 10 equal parts, cut the dough and form each into a small ball. Weight each dough on a kitchen scale if available to ensure that they are equal. Then, lightly sprinkle the dough balls with flour, cover with a kitchen towel, and leave them for at least 15 minutes.
Step 4: Prepare your frying pan. Preheat it over medium-low heat.
Step 5: Roll one dough ball to around a 7” circle using a rolling pin, then brush the top of the rolled out dough lightly with olive oil.
Step 6: Place the rolled-out dough into the hot pan oiled-side down. Cook until the top is covered with bubbles. This takes about 1 1/2 minutes. Brush the other side of the flatbread with olive oil while frying, flip, and cook for another minute. Do the same for the rest of the dough, making sure to keep the uncooked flatbreads covered with a kitchen towel.
Step 7: When all the flatbreads are cooked, serve them warm or cold.
Notes
You can keep the cooked flatbreads for up to 2 days at room temperature. Simply let them cool and store the flatbreads in Ziploc bags. Alternately, you can keep them in the fridge for up to 5 days or freeze them for 3 months.
