Soft Homemade Stovetop Flatbread

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.

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