My Favorite Flatbread
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Imagine pulling a warm, soft homemade flatbread straight off the griddle, watching as steam escapes when you tear into it. Ready in under 2 hours, it’s much easier than my sourdough focaccia or classic pizza dough, but still delivers a fantastic result! The honey in the dough helps to create an irresistible golden brown surface, while the milk and butter ensure each piece stays just the right amount of soft.
This flatbread is just perfect for dipping into Italian chicken soup, wrapping around your favorite fillings (I love grilled chicken with hummus), or simply brushing with garlic butter while still warm. And if you’ve like flatbreads, my piadina recipe is also a must try!
Why Make This
- Ready in under 2 hours
- Uses basic pantry ingredients
- Freezer-friendly
- More tender than store-bought
- Perfect for beginners
Ingredient Notes
- Milk: Use whole milk for the most tender flatbread. For dairy-free version, substitute with unsweetened almond milk
- Yeast: Instant or active dry both work; no need to proof active dry first due to the warm liquid mixture
- Flour: All-purpose works great; bread flour will give chewier results
- Honey: You can substitute sugar if you wish.
Tips & Techniques
- Keep dough balls covered while working to prevent drying
- Don’t skip the rest period – it makes the dough easier to roll
- Roll from the center outward for even circles
- Use just enough flour when rolling to prevent sticking
- If bubbles get too large while cooking, gently press down with spatula
- Stack and wrap in clean kitchen towel while warm to keep soft
- Cool flatbread completely before freezing in plastic bags
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📖 Recipe
Easy Homemade Flatbread
Ingredients
- 3/4 cup milk
- 1/2 cup lukewarm water
- 2 tablespoons butter melted
- 2 tablespoons honey
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 3.5 cups flour can add up to 1/2 cup more
Instructions
- Combine milk, water, butter, and honey in mixing bowl of a standing mixer with dough hook
- Add yeast and mix for a few second to combine
- Add salt followed by enough flour to form a soft dough
- Knead dough for 3 to 4 minutes
- Place dough in oiled bowl, cover and let rest for 1 hour
- After 1 hour, form dough into 8 smaller balls and heat up a non-stick pancake griddle
- On a floured flat surface, roll out each dough ball into a flat circle about 6 to 7 each in diameter sprinkling with more flour if needed to prevent sticking.
- Grill each flatbread for a few minutes until they begin bubbling and are very lightly golden brown, then flip and cook the reverse side
- Place a kitchen towel over the flatbreads. Trapping the steam keeps them nice and soft. You can stack them on a dish covered by a clean kitchen towel as they come off the heat.
- Store in a plastic bag and freeze unused flatbreads
Nutrition
Wonderful, family loved them, if I had known they were this easy to make, I would have made my own sooner. . .