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Soft Homemade Flatbreads

Appetizers & Snacks | Breads

This recipe is a great choice for a quick and easy flatbreads you need with your dip or soup. With only a few basic ingredients you will get soft warm no-yeast bread.

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We love the homemade flatbreads, as they are so easy and quick to make and you can serve them in a variety of ways. They can be served with dips, soups and stews. You can wrap anything in them. You can enjoy then with anything spreadable or make a flatbread pizza with them.

This recipe features baking powder instead of yeast, so these are ideal when you are short on time or you don't have yeast at home.  You can flavour the flatbreads with some dried herbs or spice such as garlic powder or sweet paprika.

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how to make soft homemade flatbreads

Making these sesame flatbreads is so simple. You need one bowl in which you combine plain and buckwheat flours, baking powder and salt. In one jug stir water and olive oil, then pour this into the flours. 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 fried on non-stick frying pan which is lightly oiled. First heat the frying pan, then 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.

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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.

how to store soft homemade flatbreads

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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Kitchen essentials for this recipe

Digital Kitchen Scale | Mixing Bowl | Rolling Pin | Non-Stick Frying Pan | Silicon Spatula

soft homemade flatbreads

MAKES: 10 flatbreads
COOKS IN: 30 minutes


  • 255g (2 1/8 cups) plain flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 30ml (2 tablespoons) olive oil
  • 180ml (3/4 cup) water, cold


  1. Combine flour, baking powder and salt in a medium bowl.

  2. Make a well in the middle, then add olive oil and pour slowly water.

  3. Stir with spoon or spatula until the wet ingredients are incorporated into the flours. If the dough seem dry add some more water, and if it is too soft add more flour.

  4. When the dough comes together, transfer to floured work surface and knead for about 5 - 6 minutes. You will get soft dough. You can cook flatbreads straight away or leave the dough to stand for about 30 minutes. This is a good time to make filling such as salad or dip.

  5. Divide the dough into 10 balls. Dust each piece in flour and roll into a disc around 2-3 mm thick. You may need to sprinkle some flour on the surface and also dust the rolling pin as the dough is soft and sticky. Don't worry if they arent's perfect circles.

  6. Oil the medium frying pan with olive oil and heat on a medium heat. Cook each flatbread for about 2 minutes on one side then flip over using tongs to other side and cook for another 1 - 2 minutes. The flatbreads should puff up a little and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in the aluminium foil or a clean towel, until others are cooked.

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