Flatbread is definitely one of the easiest breads you can make. I like it because you can roll it out in any shape you want and if it's not perfect, it still looks great. This recipe is a little over half whole grain so adding yogurt to the recipe helps keep the bread moist. This recipe does also work using 100% all-purpose flour. I frequently make double or even triple batches and freeze them to make flatbread pizzas later. You can also cook them a variety of ways - pizza stone, cast iron pan, or grill. You choose! Once they're cooked, simply lay the flatbreads on a sheet pan and freeze. Once frozen, they can be stored in a gallon zippered bag for up to 2 months.

If you want to make flatbread pizzas, let the bread thaw in the fridge, then add your favorite sauce, cheese, and toppings. I often use this meal as a way to clean a few things out of the fridge (if they're still fresh, of course) - protein from the night before, chopped veggies, pesto, roasted garlic, you name it! Bake on preheated pizza stone at 500°F for 5-6 minutes or until cheese is bubbly and flatbreads are crisp on the bottom.

Print Recipe

Homemade Flatbread Recipe

Course: Side Dish

Servings: 6

Author: Peak to Plate - Annie Weisz - peaktoplate.com

Equipment

Pizza Stone

Ingredients

1 tsp active dry yeast
1 ⅓ cup whole wheat flour
1 cup all purpose-flour, plus more for rolling out dough
1 tsp salt
⅓ cup plain yogurt
olive oil for brushing

Instructions

Dissolve yeast in 1 cup warm water in a medium bowl.
Add both flours to the bowl and mix with your fingers until a dough starts to form. You can also make this recipe using only all-purpose flour. It will be a loose dough in pieces at this point. Cover bowl with a clean kitchen towel and let rest for 30 minutes.
Add salt and yogurt to dough. Knead dough until all ingredients are incorporated. Cover bowl with towel and let rise at room temperature for 4 hours. Dough will rise faster if placed in a warmer spot. Refrigerate for 30 minutes before cooking.
Divide dough into 8 equal balls and roll into ¼" thick ovals or other shape on a floured surface. You can roll it thinner if you like a thinner flatbread as well.

Cooking Method: Pizza Stone in Oven

Put pizza stone in oven and preheat to 500°F. Let stone stand in oven for an additional 10 minutes after preheating.
Place 3 flatbreads (or whatever fits) on hot pizza stone and bake for 1-2 minutes. Flip with tongs and bake an additional 1-2 minutes. Brush olive oil on the side that bubbled up first and then flip again so the oil side is on the pizza stone. Bake for an additional 1-2 minutes. Remove from oven before oil smokes. Carefully wipe excess oil off pizza stone before working on next batch. Serve warm.

Cooking Method: Cast Iron Pan

Heat cast iron pan over high heat. Brush each flatbread with olive oil on both sides. Once pan is hot, add one flatbread to cast iron pan and cover with a lid. Bubbles will form and it will be ready to flip in about a minute. Flip, cover the pan again, and cook 1 more minute. Remove from pan. Serve warm.

Cooking Method: Grill

Heat grill on high heat. Brush each flatbread with olive oil on both sides. Once grill is hot, place flatbreads on grill. Cook 1-2 minutes. Flip flatbreads with tongs and cook an additional 1-2 minutes. Serve warm.

For Freezing

Freeze on sheet pan so flatbreads stay flat. Once frozen, store in a gallon zippered bag for up to 2 months.
You can make a double batch and freeze half to make flatbread pizzas or serve them with another meal later.

Peak to Plate - Annie Weisz - peaktoplate.com