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
Watch how to make this recipe.
  • 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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4.5 34
First time I've posted a review...this was so good!  I followed the recipe exactly, at the end, added more water and then had to add more flour.  I did an extra half teaspoon of salt from the get-go (based on previous reviews)  and it was perfect.  Agree that it didn't make very much, three of us ate all of it in one sitting.  We grilled ours on the Big Green Egg at a steady 400, it had great flavor and grill marks.  I've never made any kind of bread before and this is something I'll do again.  I can imagine lots of herb combos that would be equally dee-lish.  We had ours with smoked salmon, homemade basil-garlic aioli and a sliver of red onion...mmmm. item not reviewed by moderator and published
This was very easy. The resulting bread was pillowy, doughy and delicious. I did use about an additional 1/2 tsp. of salt, and a tad more flour because the dough was too sticky as the original measurements called for. Also, this made only 8 flat breads for me (about 6-7 inch diameter). The flavor and texture was perfect. This will be a staple recipe since my kids loved it too. item not reviewed by moderator and published
Not great. Recipe suggests too little flour. Not very tasty either, too little salt. Doesn't even make 10 - don't know what the 20 s about. Somehow ended crispy as well. Maybe because I ended having to add flour because was just too sticky. Won't be doing again. item not reviewed by moderator and published
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
It's quite possible that I did something wrong, since NO ONE else had any issues with this recipes and I hadn't made flat bread before. However, for me, this was just an epic sticky mess. I added just over 3/4 cup of water, which is certainly too much. If I were to try this recipe again, would add only 1/2 c of water. I didn't get any usable flat bread from this recipe. It was too sticky to roll out, even on my pastry mat. item not reviewed by moderator and published
Made this for the first time last night. Making it again tonight. Very easy and very good. item not reviewed by moderator and published
The recipe tastes great, but there is no way this make 20 breads unless you are making them th em size of crackers. I made mine about 8" square to resemble the "Subway" Flatbreads and the recipe made 3. They look really nice and I cooked them about 1 1/2min on each side. item not reviewed by moderator and published
Good basic recipe but why does this recipe have a 40 minute cook time? item not reviewed by moderator and published
I love it - exactly what I was looking for! One question, though - how do I keep it from tasting so floury?? I can't help rolling it out in flour, but then it's the first thing i taste when i bite it. Any suggestions? item not reviewed by moderator and published
I am really impressed by this recipe! It came out perfectly. My husband had requested I make it (my first time so I was a bit nervous, but it couldn't have been any easier and tastier! The only thing I did differently was double the salt since most bread recipes are on the bland side for my taste. I didn't even get the food processor out to mix the dough - just did it by hand in a bowl. We had it with chicken tikka masala (which didnt come out nearly as delicious as the bread! I am saving this right now in my recipe folder and definitely will be making again! item not reviewed by moderator and published
Thank you for sharing this recipe! My hubby was so excited when I first made this that I've made it 3 times since then! Even my two and three year olds are excited when I make this. They love helping roll out the dough! I do not own a food processor but I found that my bread machine on the "dough only" cycle worked wonderfully, also I used my big skillet instead of a grill pan. I too found that the batch did not make twenty "pies" but it was more than enough for my family of four. item not reviewed by moderator and published
This was amazingly tasty and incredibly easy to put together. I will make this again and again! I didn't have a grill pan so I made it in a 450 oven. I heated the pan before I put the flatbreads on it, then baked on both sides for about 5min a side. item not reviewed by moderator and published
I used Antimo Caputo Chef's Flour and basil instead of thyme. I also baked my flatbread on a pizza stone in a 450 degree oven. It was amazing. All blistered like restaurant flatbread. Dare I say it, it was BETTER than restaurant flatbread! item not reviewed by moderator and published
Great flatbread recipe! I had never made flatbread before and it worked perfectly for me! I used rosemary instead of thyme in this recipe since i love rosemary bread and it turned out fantastically! item not reviewed by moderator and published
This recipe was a huge hit in my home. I have now used this recipe for flatbread sandwiches and flatbread pizza, both of which were really good. The only thing I change up is the herbs I use. It changes depending on what I'm feeling like. I love how easy this recipe is to prepare and that not much time is needed. item not reviewed by moderator and published
This is a fabulous recipe, and so easy to make. I've got one of the small two-cup food processor deals, and this basically fits it perfectly. If I want to double or triple, I just make as many batches as I want. But I do agree with the other reviewers - you are definitely not going to get 20 servings out of this. Generally I get six if I'm making large pieces of flatbread, or eight if I'm going for a smaller pita-sized circle. That being said, this is my go-to dough when I need any sort of flatbread. If you roll it thick it's soft like a pita, if you roll it thin it gets crispy like crackers. The only thing is that it does get hard relatively quickly - usually I try to consume all of it within two days or it gets a little hard to chew. Thankfully, this goes so well with everything that finishing it is never hard! So easy, and so inexpensive. I'm never buying flatbread again. item not reviewed by moderator and published
This is a very easy recipe and tasty too. A couple of thoughts: I cut into eight pieces and rolled four into about six inch circles came out perfectly. The other four I rolled to eight inch circles the size needed to make Gyros these were too crispy to fold without breaking. Next time I will cut into six pieces to make eight inch Gyro size. Second thought really really mix up the fresh herbs I really liked mine made with fresh garden chives a nice flavor on a Gyro. If made properly this is a great tasting flat bread be sure to use the course salt as the recipe calls and don't skip the herbs. Side note: I will use this recipe rolled very thin for homemade crackers to serve with homemade dip or Hummus. item not reviewed by moderator and published
This was so good! I'm going to add garlic next time and make my own version of garlic naan. Definitely didn't make 20 pieces though- more like eight for me too. But very yummy!!! item not reviewed by moderator and published
I'm not sure what recipe the other reviewers here were making, but there was no way I was getting 20 pieces of dough out of this recipe; I divided mine into eight small balls of dough, and on rolling them out, they came out to the size of a thin, regular taco tortilla. They were supremely easy to make (food processor speeds everything up, and the dough is on the stiffish side rather than sticky, making it quite easy to knead, and it rose fine) and very delicious- warm, soft, pliable, bubbled and puffed up very nicely, with a nice homebaked taste- but yeah, the proportions were way off for me. I definitely recommend them . . . just double or triple the recipe if you're expecting the "20 Servings" stated at the top. item not reviewed by moderator and published
to be fair, i made this by hand because i don't have a food processor/mixer. but it came out great...kind of like naan. also, it says to section the dough into 20 pieces and roll it thin, but there were dissenting opinions about that...some liked it thin and others liked bigger, thicker pieces - made a more chewy/doughy bread. both were yum in my opinion. will definitely make again...and might try adding garlic/basil and other herbs to the dough. thanks! item not reviewed by moderator and published
I was a little nervous about doing this in the food processor, but it was perfect and very easy! Great recipe! item not reviewed by moderator and published
EASY-FRESH -HOMEMADE These turned out excellent and taste so good! yum! item not reviewed by moderator and published
My thyme plant has been harvested extensively so I used ? fresh thyme and ? fresh marjoram. They puffed wonderfully on a hot cast iron griddle and made the baba Garnoush I made taste great. The griddle was also great as I could cook 3 at a time. The flat bread also tasted great with some butter on it. Make sure you keep them hot while cooking the batch. Wife loved them. They are a ?make again? on our recipe file. Jim in So. Calif. item not reviewed by moderator and published
I use this for flat bread sandwiches, pizza and just to snack on. My family really loves it. I get 8 from a single recipe. super easy to make. I change up the herbs often. just a "go to" recipe for me item not reviewed by moderator and published
This turned out fluffy and chewy just like flat bread is supposed to be. We tried this recipe when we couldn't find flat bread at the super market. The recipe is very straight forward and everything works out just like described. Make sure your griddle is very hot and if you want ten or so dinner plate sized pieces I recommend that you double the recipe. 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
Had the exact same result: added flour until it was "dough-like". Not so hopeful regarding the results: we'll see in an hour or so. item not reviewed by moderator and published
Add some herbs or spices to the dough next time before you bake it. Brush olive oil on it and add some seasoning. Or you could break the bread up and dip it in some kind of sauce or hummus. item not reviewed by moderator and published

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