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We love these homemade flatbreads, as they are so easy and quick to make. The dough comes together in a minutes. The recipe calls for baking powder (not yeast), so these are ideal when you are short on time.
You can enjoy then with anything spreadable or topped with your favourite pizza toppings in the form of individual pizzas.
Try our recipes for flatbreads topped with summer vegetables or the one with zucchini and pancetta.
Stir slowly with a spoon until liquid and flours make a soft dough. Turn the dough onto work surface and knead for a few minutes then leave the dough to rest for 20 minutes.
Now, divide the dough into 10 pieces then roll each piece to a circle of 10cm in diameter. These flatbreads are cooked on lightly oiled frying pan or cast iron pan.
First heat the frying pan, fry each flatbread for about 1-2 minutes, then flip on the other side and fry until they puffed slightly.
Keep them on the plate covered to keep warm. You can also keep them in the preheated oven.
For this recipe we used plain flour, but feel to use any other flour, such as whole grain or spelt flour or a mix of flours. Everything should work only the texture of the flatbreads will be slightly different.
Check out our recipe for flatbreads made with spelt flour.
Once cooked place them on the plate and cover with another plate or aluminium foil to keep warm. These recipe is also ideal for make ahead. You can keep the dough in the fridge for about 3 days.
Also you can roll the flatbreads, separate with baking paper and freeze for a month and then fry once you need them. Frozen flatbreads are cooked frozen - they will take a few minutes more on a hot frying pan.
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