• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Peak to Plate » Recipes » Other (Sides, Snacks, Dessert, etc.)

    Homemade Flatbread

    Published: Jul 30, 2020 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    Jump to Recipe

    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.

    flatbread ingredients on wood board
    flatbread dough
    flatbread dough on floured surface
    flatrbread baking in oven
    flatbread on blue platter

    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.

    homemade flatbread on blue platter

    What to Eat with Homemade Flatbread:

    Spicy Indian Butter Pheasant

    Stewed Pronghorn Curry with Lemon Yogurt Sauce

    Grilled Antelope Kofta with Mint Yogurt Sauce

    Simple Cucumber and Tomato Salad

    pieces of flatbread on blue platter.

    Homemade Flatbread

    Annie Weisz
    Once you make your own flatbread, you'll never go back to store-bought! It's simple to make, delicious, and much cheaper!
    5 from 2 votes
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Resting Time 1 hour hr
    Course Side Dish
    Cuisine Middle Eastern
    Servings 6
    Calories 202 kcal
    Prevent your screen from going dark

    Equipment

    • Pizza Stone

    Ingredients
      

    • 1 teaspoon active dry yeast
    • 1 ⅓ cup whole wheat flour
    • 1 cup all purpose-flour, plus more for rolling out dough
    • 1 teaspoon 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.

    Nutrition

    Serving: 1pieceCalories: 202kcalCarbohydrates: 37gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 396mgPotassium: 159mgFiber: 4gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 30mgIron: 2mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • stack of teriyaki venison jerky on parchment paper with antler in background.
      Homemade Teriyaki Venison Jerky
    • BBQ seasoning in jar with spoonful.
      Easy Homemade BBQ Seasoning
    • jar of jicama mango salsa with lime and mango.
      Jicama Mango Salsa
    • brioche garlic croutons on parchment paper.
      Easy Brioche Bun Garlic and Herb Croutons

    Sharing is caring!

    • Facebook

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Fall Recipes

    • 3 elk tenderloin medallions on white plate with thyme.
      Butter-Basted Elk Tenderloin Medallions
    • sliced pork chop on slate board with red and white cloth.
      Grilled Bone-In Thick-Cut Pork Chops
    • sliced and smoked venison backstrap on slate board.
      Smoked Venison Backstrap with Wet Brine
    • slices of grilled venison backstrap on slate board.
      Easy Grilled Venison Backstrap
    • hands holding two halves of sourdough loaf inside view.
      Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
    • bowl of venison Spanish rice with spoonful.
      Instant Pot Venison Spanish Rice (Easy Ground Venison Recipe)

    Featured On:

    company logos peak to plate is featured at.

    Popular Posts:

    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • smoked trout in bowl with honey dipper and salmon colored cloth.
      Honey Smoked Rainbow Trout with Dry Brine
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • 3 butter-basted halibut cheeks on white plate with thyme and garlic.
      Butter-Basted Halibut Cheeks with Garlic and Thyme

    What's New:

    • ground venison recipe roundup featured image.
      20+ Ground Venison Recipes for Every Meal
    • elk carne asada burrito bowl up close.
      Elk Carne Asada Burrito Bowls
    • sous vide sliced duck breast with blackberry and sage sauce.
      Sous Vide Duck Breast with Blackberry Sage Sauce
    • teriyaki halibut bites in bowl on wood boards.
      Teriyaki Halibut Bites (Easy Asian Halibut Recipe)
    • Instagram
    • Pinterest
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures
    • Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED