Easy Flatbread Recipe (with yeast)
Learn how to make easy flatbread with our step-by-step recipe. Crispy, soft, and full of flavor, this bread is perfect for beginners and seasoned bakers.
Servings 10
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Ingredients
- 1 ¼ cup lukewarm water 95-105 degrees F
- 1 tbsp sugar
- 2 ½ tsp active dry yeast 1 envelop
- ½ cup + 2 tablespoons olive oil
- ½ cup sour cream
- 4 cups unbleached all-purpose flour
- 2 tsp salt
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- In a large mixing bowl, add the water, sugar, and yeast. Mix slightly and let it rest for 4 to 6 minutes until the mixture becomes foamy.
- Once the mixture is foamy, add the olive oil (½ cup) and sour cream. Mix well.
- Add half of the flour and mix until the flour is almost incorporated, and you still have dry flour visible.
- Add in salt, parsley, garlic powder, and Italian seasoning to the mixture. Mix well.
- Add the remaining flour and mix until all combined. The dough will be thick and sticky. I used a Danish Dough whisk, I would recommend a mixing spoon or the Danish whisk, not a hand mixer.
- Knead the mixture on a lightly floured surface until the dough forms a ball.
- Transfer the dough to an oil bowl.
- Cover the bowl with a plastic wrap and allow the dough to rise for 1 hour.
- On a floured surface, divide the dough into 10 equal pieces.
- Roll each piece into a ball and put it aside.
- Once all pieces are rolled, cover with a towel and let the dough rest for 15 minutes.
- Preheat a pan (I love using a flat cast iron skillet or a griddle) to a temperature of 375 °F to 400 °F.
- While the skillet is warming up, roll the dough into a 7 8-inch circle.
- Brush oil on one side of the dough disc and place the oiled side on the preheated skillet.
- Cook for 2 minutes. The flatbread will start to be bubbly.
- Oil the other side of the flatbread before flipping it and cook for an additional 2 minutes.
- Place the cooked flatbread on a cooling rack.
- Repeat until all the flatbread is cooked.
Notes
- Brushing oil on the flatbread before cooking helps browning evenly.
- Store at room temperature for up to 4 days. Flatbread can be frozen in an airtight freezer-safe container for up to 3 months.
Nutrition
Calories: 309kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 472mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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