Soft, fluffy Greek pita-style flatbreads (the pocketless kind).
I love loading these up to make homemade Gyros or to serve with souvlaki kebabs.
They stay soft and pliable, even when cold, so you can roll or fold them without the risk of them breaking.

Two stacked folded flatbreads on a wooden board next to a blue napkin. Further flatbreads are in the background.
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Jump to:

Yes these flatbreads need proving and kneading (use my yogurt flatbread recipe for super-quick flatbreads), but the extra time spent it so worth it. Why?

  • You’ll get super fluffy, tender flatbreads with that perfect chewiness – thanks to the yeast and proving.
  • They have bags of flavour – again the proving time helps the flavour to develop. The flavour is further enhanced because of the cooking method.
  • They taste great hot OR cold.
  • They don’t break when you fold them.
A stack of flatbreads on a wooden board against a dark background, next to a blue napkin.

🔪 How to make them

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Similar to most yeasted bread recipes, we mix together yeast, water, bread flour, sugar and salt. We’re also adding some olive oil to the mixture for extra flavour and tenderness.
  2. Once they’re mixed, we knead the dough for about 10 minutes, then leave to prove until doubled in size.
  3. Then we split the dough into 12 pieces, roll each into a ball, and roll out in a flat disk.
  4. Each flatbread is cooked in a hot, lightly oiled frying pan, until fluffy and golden.
Close up of the edge of a stack of flatbreads, against a dark background.

👩‍🍳PRO TIP These breads are cooked one at a time, but you can keep them warm by stacking them on warm plate under a clean tea towel, or placing on a tray (cover it with foil) and place on a very low oven.


Just look at how deliciously fluffy they are inside!

Close up a stack of flatbreads against a dark surface

🍲 More fantastic Bread recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

4.97 from 27 votes

Homemade Flatbread Recipe

Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 12 flatbreads
Course: Appetizer, Bread, side dish
Cuisine: Greek

Ingredients

  • 7 g (2 tsp) instant dry yeast
  • 480 ml (2 cups) warm water
  • 4 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)
  • 780 g (6 ½) cups strong bread flour plus extra for rolling (approx 60g or 1/2 cup)
  • 1 ½ tsp sugar
  • 1 ½ tsp table salt
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
    7 g (2 tsp) instant dry yeast, 480 ml (2 cups) warm water
  • Add the olive oil, flour, sugar, and salt to the yeast mixture.
    4 tbsp olive oil, 780 g (6 ½) cups strong bread flour, 1 ½ tsp sugar, 1 ½ tsp table salt
  • Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.
  • Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.
  • Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
  • Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.
  • Lightly flour the work surface.
  • Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.
  • Take one of the dough balls, and roll it into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
  • Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.
  • Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.
  • Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.
  • Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.

Notes

Make Ahead
To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.
Freezing
If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.
Reheating:
The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.
Nutritional information is approximate and is per flatbread.

Nutrition

Calories: 284kcal | Carbohydrates: 49g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 876mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

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

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Delphine says:

    5 stars
    Fantastic recipe. The best i have found. Works perfectly and very delicious. Thank you. 👌

  2. Dee Decheubel says:

    5 stars
    I have made these several times and my family requests them often. Thanks for the tip with olive oil when kneading!

  3. Helen Bates says:

    Just made your flatbread and they are really light and tasty , added some oregano and garlic as well

  4. H says:

    Is the nutrition info per flatbread or the whole batch?

    1. Nicky Corbishley says:

      hi, it’s per flatbread

  5. Kate says:

    Amazing texture and flavor and so easy -after trying a few recipes, this is now my go-to.