Welcome to my blog!

Homemade Flatbreads

10 Minutes + 1 Hour proofing + 5 minutes cooking



You will fall in love with this simple recipe for homemade flatbreads. It’s so easy, you can make it with the kids and you don’t have to worry about yeast dough at all!



Adjust Servings
200 grams all-purpose flour
100 grams whole wheat flour
180 ml lukewarm water *the water should have about 38°C
3 grams sugar
10 grams instant dry yeast
1 tablespoon olive oil
pinch of salt
To Finish
Herb butter
Nutritional Information
150 Calories
2 g Fat
4 g Protein
29 g Carbs
0 g Sugars


Knead the dough
If you have a food processor, this step will be almost effortless for you. First, pour the lukewarm water, yeast and sugar into a bowl. Stir so that the yeast is evenly dispersed in the water and then add the flour, salt and olive oil. Switch on the food processor and work out a smooth dough. It takes about 6-8 minutes.
If you don't have a food processor, the procedure is the same, you just have to knead the dough by hand. First, combine all the ingredients in a bowl to make a slightly sticky dough, then turn out onto a lightly floured kitchen work surface and work the dough by hand. Only flour the kitchen work surface lightly so that you don't add extra flour to the dough.
Mark as complete
Rising time
Place the finished dough in a lightly oiled bowl, cover and let rise for about 1-2 hours until doubled in volume. Then divide it into 8 loaves and roll each loaf into a thin flatbread. The flatbread should be about 0,3-0,5mm thick. Cover again and leave to rise for another 30 minutes.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Wrap the finished flatbreads in a kitchen towel to keep them fresh and keep them soft for you. You can brush them with herb butter at the end.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *