Homemade Flat Bread

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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.

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Good basic recipe but why does this recipe have a 40 minute cook time?

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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?

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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!

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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.

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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.

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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!

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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!

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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.

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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.