Homemade Flat Bread

Total Time:
2 hr 15 min
35 min
1 hr
40 min

20 servings

  • 1 package active yeast
  • 1/2 teaspoon sugar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup water (might need more)
  • 1 teaspoon oil

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.

Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.

When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.

Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

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4.6 31
Its not obvious in the recipe, but check your yeast directions. Once I started heating my water to about 125F, I started getting much better results. item not reviewed by moderator and published
thank you so much...what should i do if the mixture becomes sticky? item not reviewed by moderator and published
This was good but I think next time I will do in my stand mixer as I ended up having to add a lot of flower and kneeded for about 15 mintues. item not reviewed by moderator and published
Awesome recipe, it was my first time making flatbread at home and it turned out wonderfully. After some Googling, I realized that 1 package yeast is 2 + 1/4 tsp, for those who got it in bulk, like I did. I didn't have a food processor, so I just stirred with a fork. Instead of a towel, I used cling wrap and put it on the warming plate on my stove on minimum heat (I didn't think my kitchen was warm enough). And I ended up making 4 oval-ish pieces rather than 20 so that it'd be easier to pile the toppings on. After grilling the flatbread with pretty charred lines, I used shrimp, grilled zucchini, black truffle olive oil, applewood smoked cheddar, and Himalayan pink salt as toppings, and melted the cheese in the oven for 5 minutes. It was delicious and I'd make it again! item not reviewed by moderator and published
I followed the recipe exactly and turned out great. Used the entire 3/4 cup water, no more. Made more than I need. Has anyone had any luck with freezing leftover? item not reviewed by moderator and published
Shame on whoever wrote/posted this recipe. i knew the recipe looked odd before I got started, and sure enough, the dough is way too wet. I had to add about a cup or or more of extra flour, otherwise it would have been a disaster. No extra stars for flavor... item not reviewed by moderator and published
I also had to add more flour, quite a bit actually, because the mixture started out quite sticky. But when it finally came together, it was very easy to work with. It rolled out beautifully thin (easily) and made the best crust for my pizza I have tried yet. It's my new go-to recipe and I look forward to trying different herbs. I actually used fresh rosemary this time. item not reviewed by moderator and published
Great flat bread. I recommend sticking them immediately in a Ziploc bag and they will stay soft. Yummy and chewy and perfect for snacks and appetizers. item not reviewed by moderator and published
Never would I have believed I could create this -this easily in my own kitchen. The thyme gives it a great flavor, and my first batch turned out BEAUTIFULLY and is DELICIOUS! I got 20 rounds ranging from 4-5 inches. Perfect. item not reviewed by moderator and published
I ended up using 3/4 cup of whole wheat pastry flour and 1 cup of all-purpose flour. Then, after adding the water it was too sticky, so I ended up adding about 2 extra tablespoons of all-purpose flour. That did the trick. Also, don't roll out the dough directly on the counter!!! I rolled it out on parchment paper, and then flipped the dough onto the skillet and took the parchment paper off the top once the bread cooked about half through. This way, there was no sticky tearing and ripping and bunching of the dough, and I could manage to roll it a lot thinner with no problem. This recipe ended up yielding six 7"-8" roundish/oval-ish pieces. The bread made great pizza crust. I put some blobs of mozz, some roasted zucchini, onions, and orange peppers, basil, thyme, rosemary, oregano, and a little lemon zest and popped it all in a 400° oven for about five minutes. The crust got extra crispy, but not overcooked. It was so delicious : item not reviewed by moderator and published
more flour item not reviewed by moderator and published
Did you try freezing it? How did it come out? item not reviewed by moderator and published
You have to add the water alittle at a time when making any kind of bread, because the weather that day plays a big factor. Don't just dump the water in. There messurement for water is a guildline. :) item not reviewed by moderator and published
I agree with Passion1000, 3/4 cup of water was perfect for me. This is also just a basic flat-bread recipe. If you want more flavor all you have to do is add something to your taste. I think that it taste great the way it is and I also added rosemary and garlic to spice another batch up. Very tasty! ;-) item not reviewed by moderator and published

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