Homemade Flatbread

Pure comfort food, flatbread ready to take on your favorite filling

This soft, bendable flatbread is incredibly easy to make! Garlic and thyme make it herby and delicious. You can eat it on its own, enjoy it as a wrap, or dunk it in your favorite curry like naan bread. Easy, tasty, and versatile, it makes a great flatbread pizza!

Makes about 8 flatbreads

Course Sides

Cuisine African, Asian, Caribbean

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 349kcal

Author Imma

Ingredients

2¼ teaspoons (1 packet) yeast
¾ cup (175ml) warm water
2½ cups (300g) all-purpose flour
1-2 cloves garlic, minced
1 teaspoon (1g) fresh thyme, minced
2 teaspoons (2-3g) sugar
1 teaspoon (5g) salt
¼ cup (56g) ghee
¼ cup (60g) plain yogurt

Instructions

Combine yeast and water in a small bowl. Let it rest for a few minutes to activate.
In a large bowl, stir the flour, garlic, thyme, sugar, and salt.
Make a well in the flour mixture, then add the ghee or melted butter, yogurt, and activated yeast. Knead to form a soft dough.
Place dough on a heavily floured board and knead for 3-4 minutes—until the dough is soft, elastic, and smooth.
Place kneaded dough in a lightly oiled bowl and let it rise until doubled. Punch it down.
Divide it into 6-8 pieces according to preference and let it rest for about 10 minutes so the gluten relaxes.
Using a rolling pin, roll out the dough balls into circles. Begin rolling out the dough from the center, working outwards. They don't have to be perfect.
Rotate the dough ball each time you roll it to make a nice circle.
Preheat a skillet, fry pan, or stovetop grill pan over medium-high—lightly oil the pan. Place a flatbread in the skillet and cook without touching it until you see bubbles on the surface, 1-2 minutes. Flip and cook for another 1-2 minutes until it puffs up. (If it browns without puffing, that's fine as long as it's cooked through.)
Serve immediately.

Notes

As you roll out the dough, rotate it each time you roll it for a more even circle shape.
The yeast should start to foam after a minute or two when added to water. If it doesn't, you'll need fresher yeast.
Please don't cook your homemade flatbread with the heat too high, or it will get a bit crunchy and crispy. Without that signature bend, it's hard to use as a wrap.
If your flatbread becomes a tad too crisp, lightly brush it with olive oil or butter to moisten it up, or use it for chips instead.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition