Ingredients (Makes 8–10 flatbreads)
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 tablespoon olive oil
- 1 cup warm water (approx.)
- Extra flour for dusting
- Butter or olive oil for brushing (optional)
That’s it. Super simple.
🥣 Step 1 – Activate the yeast (if not instant)
If using instant yeast → you can skip activation.
If using active dry yeast:
Mix:
- warm water
- sugar
- yeast
Let sit 5–10 minutes until foamy.
Foam = yeast alive.
No foam = yeast dead → start again.
🥖 Step 2 – Make the dough
In a big bowl combine:
- flour
- salt
Add:
- yeast mixture (or instant yeast + warm water)
- olive oil
Mix until dough forms.
Now knead 8–10 minutes.
You want:
Soft
Smooth
Slightly elastic
Not sticky
If sticky → add a little flour
If dry → add a little water
Good dough should feel like a soft pillow.
⏳ Step 3 – First rise
Shape dough into ball.
Lightly oil the bowl.
Cover with towel or plastic.
Let rise 45–60 minutes until doubled.
Warm place = faster rise.
This step makes bread fluffy and light.
Don’t rush it.
✂️ Step 4 – Divide & shape
Punch air out gently.
Divide into 8–10 equal pieces.
Roll each into a ball.
Cover and rest 10 minutes.
This rest makes rolling easier.
Now roll each ball into:
15–18 cm round discs
About 3–4 mm thick
Not too thin (crispy)
Not too thick (dense)
Medium thickness = perfect puff.
🔥 Step 5 – Cook on pan
Heat a heavy pan or skillet on medium-high.
No oil needed.
Place one dough round onto hot pan.
Wait 30–40 seconds.
You’ll see bubbles forming.
Flip.
Cook other side 30–60 seconds.
It should puff slightly and get golden spots.
Flip again if needed.
Total cook time: 2–3 minutes per bread.
Don’t overcook or it becomes dry.
Stack breads in towel to keep soft.
Steam keeps them fluffy.
🧠 How to know it’s perfect
You want:
Light brown spots
Soft texture
Flexible
Slight puff
No hard crust
If too hard → cooked too long
If pale → heat too low
If not puffing → dough too thick or pan not hot enough
🧈 Optional finishing touch
Brush warm bread with:
Butter
Olive oil
Garlic butter
Herb butter
Game changer.
Smells amazing too.
🥙 How to serve
This bread is SUPER versatile.
Use it for:
Wraps
Shawarma
Tacos
Sandwiches
Dips (hummus, labneh, tzatziki)
Breakfast with honey
Mini pizzas
Quesadillas
Stuffed pockets
Honestly… anything.
It’s like edible plates 😂
💡 Pro Tips (very important)
⭐ Hot pan
Cold pan = dry bread
Hot pan = fluffy bread
⭐ Don’t roll too thin
Too thin = crackers
⭐ Keep covered
Prevents drying
⭐ Use bread flour if possible
More gluten = softer & chewier
⭐ Add yogurt (optional)
2 tbsp yogurt makes extra soft texture
🔥 Flavor variations
Once you master basic recipe, try:
Garlic herb
Add dried oregano + garlic powder
Whole wheat
Replace 50% flour
Cheese stuffed
Add mozzarella inside before rolling
Butter naan style
Brush with butter + parsley
Spicy
Add chili flakes
Sweet
Add honey + cinnamon
Endless possibilities.
❄️ Storage tips
Room temp:
2 days (wrapped)
Fridge:
5 days
Freezer:
2 months
Reheat:
Pan or microwave 10 seconds
They become soft again instantly.
❤️ Why homemade is better than store-bought
Fresh = softer
No preservatives
Cheaper
More flavor
Super flexible
Smells amazing
Plus… warm bread straight from the pan hits different. It’s pure comfort.