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    Home > Breads

    Homemade Flatbread Recipe

    Published: Jul 21, 2021 · Modified: Jul 30, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    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.

    Jump to:
    • 🔪 How to make them
    • 🍽️ What to these Greek Pitas with
    • 🍲 More fantastic Bread recipes
    • Homemade Flatbread Recipe
    • 💬 Reviews

    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.

    🍽️ What to these Greek Pitas with

    • Easy Chicken Gyros
    • How to make Tzatziki
    • Chicken Souvlaki with Homemade Tzatziki
    • Chicken Shawarma
    • Greek Lamb Souvlaki Kebabs
    • Crispy Pork Gyros

    Just look at how deliciously fluffy they are inside!

    Close up a stack of flatbreads against a dark surface

    🍲 More fantastic Bread recipes

    • Chapati Recipe
    • Soft and Light Brioche Burger Buns
    • Garlic Naan Bread Recipe
    • Easy Homemade Garlic Bread Recipe
    • Artisan Bread Recipe
    • Dough Balls with Creamy Spinach and Bacon Dip

    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).

    Square image of two folded flatbreads on a wooden table next to a blue napkin

    Homemade Flatbread Recipe

    By: Nicky Corbishley
    Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.
    5 from 9 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 25 mins
    Proving time 1 hr
    Total Time 1 hr 55 mins
    Course Appetizer, Bread, side dish
    Cuisine Greek
    Servings 12 flatbreads
    Calories 284 kcal

    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 ½ cup)
    • 1 ½ tbsp sugar
    • 1 ½ tbsp table salt

    INSTRUCTIONS
     

    • Place the 2 tsp yeast in the bowl of a stand mixer (or a large bowl) and add the 480ml (2 cups) warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
    • Add the 4 tbsp olive oil, 780g (6 ½ cups) flour, 1 1 /2 tbsp sugar and 1 1 /2 tbsp salt to the yeast mixture.
    • Mix the dough together using the 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 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 ¼ tsp or so) and place over a medium-high heat to heat up.
    • Take one of the dough balls, and roll 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: 284kcalCarbohydrates: 49gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 876mgPotassium: 71mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keywords bread, gyro, pita
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    Hi I’m Nicky

    I love to cook and 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.

    Read More
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    1. Rad says

      March 27, 2023 at 2:52 pm

      5 stars
      This is the best pitta bread I’ve ever had!! 😍🤤

      Reply
    2. Stella says

      March 19, 2023 at 6:07 am

      5 stars
      I am Greek and these flatbread are the best! They are better than Greek pita breads you can buy in Greek shops! Omg! I can't believe it! They are so tasty.

      Reply
    3. Alison H says

      March 06, 2023 at 8:00 pm

      5 stars
      Absolutely delicious. I really struggle with bread, despite being a chef in France. I used fresh yeast and it worked perfectly. Thank you!

      Reply
    4. Myfanwy Rowlands says

      February 13, 2023 at 10:33 am

      Do you have to use 1 and 1/2 tbsp of salt?

      Reply
    5. Emma says

      January 07, 2023 at 6:04 am

      5 stars
      Made this to have with a 12 hour baked lamb shoulder and it all went. People were full after one but everyone had a second and went into a food coma it was that good.

      Reply
    6. Patti says

      December 30, 2022 at 2:05 am

      5 stars
      I made these tonight to serve with some beef souvlaki. Cooked them on a large cast iron pizza pan which I brushed with olive oil. After the first 2 they came out excellent. I think I didn't have the heat high enough at first but then they cooked perfectly. So soft and delicious. I wish I could attach a picture but I'm not sure how to do that.

      Reply
    7. James Rhodes says

      November 26, 2022 at 10:30 pm

      5 stars
      Wow, I used this recipe for slow cooked lamb shoulder gyros, the dough is so easy to use ( I will try it for homemade pizza) . The flat breads warmed up easily and didn’t dry out.

      Reply
    8. Kylie says

      June 18, 2022 at 1:41 pm

      5 stars
      Hands down these turned out the be the BEST flatbreads I have ever made! Started cooking them on a cast iron pan but once hubby had finished with the BBQ we switched to that, and they came out so amazing! Just like the ones you would buy from your favourite Lebanese cafe. Soft, flexible and chewy - SO GOOD! Recipe made 12 dinner plate sized breads. Hubby was extremely impressed and he is a tough critic! Will definitely make again and again! Thank you for your amazing recipe!!

      Reply
    9. Vicky says

      April 18, 2022 at 9:05 pm

      5 stars
      Fabulous recipe, thanks. Made the best gyros. Could I ask why you activate the yeast first rather than mixing everything together? See it in lots of flatbread recipes but never sure why.

      Reply
    10. Jordan says

      March 01, 2022 at 10:49 am

      5 stars
      Made these last night and couldn’t believe how well they turned out!

      Reply
    11. Charmainne Van Rensburg says

      July 29, 2021 at 12:12 pm

      Can't wait to try all your recipes! We love food!

      Reply
    12. Steve says

      July 25, 2021 at 10:22 am

      Nicky
      They look delicious, do you think these would work using a sourdough starter as a proving agent in place of the yeast? If so what ratio would you recommend?

      Reply
    13. Gerry says

      July 22, 2021 at 9:06 am

      Fantastic, thank you, I will be trying this very soon.

      Reply

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    Hi I’m Nicky

    I love to cook and 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.

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