Homemade Flatbread Recipe (2024)

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By Nicky Corbishley

• ▢ 7 g (2 tsp) instant dry yeast
• ▢ 480 ml (2 cups) warm water
• ▢ 4 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)
• ▢ 780 g (6 ½) cups strong bread flour plus extra for rolling (approx 60g or 1/2 cup)
• ▢ 1 ½ tsp sugar
• ▢ 1 ½ tsp table salt

• Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

  7 g (2 tsp) instant dry yeast, 480 ml (2 cups) warm water

• Add the olive oil, flour, sugar, and salt to the yeast mixture.

  4 tbsp olive oil, 780 g (6 ½) cups strong bread flour, 1 ½ tsp sugar, 1 ½ tsp table salt

• Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.

• Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.

• Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

• Lightly flour the work surface.

• Divide the dough into 12 equal pieces. If you want to take your time you can shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.

• Take one of the dough balls, and roll it into a flatbread shape, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.

• Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.

• Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.

• Cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute. Whilst that's cooking roll our the next flatbread.

• Place on a plate, cover with a clean tea towel and then repeat, brushing the pan with oil after every 3 or 4 pitas.

• Stack the flatbreads on the plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.

Make Ahead

To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.

Freezing

If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.

Reheating:

The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.

Nutritional information is approximate and is per flatbread.