Apr 23, 2014

Quick & Easy Flatbread

Flatbread Recipes

I love bread. And I love flatbread, especially when I can make it at home in 30 minutes. Some flatbreads are unleavened but mine is a yeast dough but there’s no rising time with this simple recipe and you cook the breads in a hot pan in 2 minutes. They puff up so pretty while you cook them and sometimes if they puff up a lot, I’ve got a pita pocket. If you can serve them fresh out of the pan, you will never ever want store bought flatbread again. I love the smell of homemade bread and when you make flatbread, your kitchen will smell amazing.

It’s a sticky dough so you will need a well-floured surface. I used to let the dough rise in a warm spot for 30 minutes but this recipe, with no rise and only a 10-minute rest, tastes exactly the same. The ones after rising, though, did puff up a little more while cooking so if you want pita breads, try putting the dough in a small greased bowl, cover with plastic, and let it rise in a warm spot for 30 minutes. You’ll still have flatbreads in less than an hour. But the fast ones puff up really nicely too as you can see in the photo.

What can you do with flatbread? Well… there’s pizza, gyros, sandwiches, focaccia, dip it into things (like my beef stew!!!) or hummus, or for a bread person like me, just eat it plain. I made some this morning and had half of one just plain and rolled up some egg salad in the other half. Deeelish! For my Quick & Easy Flatbread recipe & vidieo click here  – Jenny Jones

29 Comments on "Quick & Easy Flatbread"

  1. Kathy S

    So delicious and easy! Thank you! We had them with chicken fajitas rather than tortillas.

  2. Jim

    Has anyone successfully doubled this recipe?

  3. Rita George

    Oh my one more great bread! I don’t know how I missed this one-but it’s another carefully step by step so even if you’re tired-just cover your cell with plastic&pop Utube on&do any of Jenny’s-this one&her pizza one-fast yet doesn’t taste like it-thanks

  4. Bobbie

    I don’t have a cast iron skillet. Actually I do but it is rusted.

    Can I make it an keep it for another day?

    • Lyn

      @Bobbie, did you know you can revive that cast iron? My pan is maybe 60 years old. There are many folks out there who can tell you how to fix it with a good scouring and then oiling and baking the pan to refinish it. Just Google it. I did it with mine and use it now every day!

  5. Leah

    Hi Jenny!
    I’m so glad I found your website. You are such a wonderful cook/teacher. I appreciate what you do. If I double this flatbread recipe do I need to double the yeast also? I have seen bread recipes use more flour than this one and the yeast is just 1 packet. I appreciate you let me know. Thanks 😊 and God bless.

  6. Patty Sciarra of Greeley Pa

    Jenny you dont know how many times you saved my life I need to do bread in a pinch did it night before so company thaught that was bread that was in dutch oven then I made my mom who loves cinnamon Bread I did the braid with the tunneles wow big hit then used same eliminating the raisns and just did whole rectangle in butter cinnamon and brown sugar wow another big hit love you and these delicious Food thank you a whole bunch

  7. Me

    Just wanted to say thanks — I’ve been making Chef John’s pita bread which is fantastic, but I don’t always want to wait 2-3 hours for the rising stages. This is an excellent substitue, thank you!

  8. David

    Hi Jenny

    These flat breads were terrific! I do not have a gas stove top or cast iron skillet so… i placed them directly on the grill of my BBQ!! I made the BBQ was turned up to its highest temperature.

    I cooked them the same way you show in your video and they were a HUGE hit along with the curry I made…

    YUM!! So easy so fast so delicious.

  9. miriam greco

    hi Jenny how i enjoy your videos, so great but i do have a ?? for the flatbread the cast iron skillet ???? what if i dont have one what can i use a better quality small non-stick pan is ok ?? let me know please thanks Jenny be safe

  10. Linda

    Has anyone tried to freeze them once cooked? Any advice?

  11. Bobbie929

    I added minced chives–delicious!

  12. Newbie

    I just hate asking such a simple question so sorry.

    You said without a mixer to fold it 50 times. Do you mean outside of the bowl and before letting it rest or is the mixing part of the folding?

    • Jenny

      Please watch the video, which is just under the recipe, or you can use the Videos link at the top.

  13. Lisa

    I made this recipe with whole wheat flour and hand-shaped the flatbreads into heart shapes for Valentine’s Day. They are delicious!

  14. Janice Burlet

    Do you have any yeastless bread/flatbread recipes and/or yeastless sourdough bread recipes.
    Thank you
    Jan B

  15. Emma

    fhese turned into little pita breads, soft and delicious and so easy to make. Thanks for a great recipe.

  16. Daniele

    just mAde a batch. It is so delicious and so easy. Jenny CAN cook. I will be back. Thank you.

  17. Nataraj

    Jenny, it is so easy and it is delicious

  18. abrogard

    Why no rising if using yeast?

    Yeast takes time to work, surely? So no time = no purpose using the yeast ?

    And then if you give 30min and there’s little difference what can we imagine is happening there? The yeast just never gets to work? Or there’s not enough food for it? Or too much salt is killing it?

    Everything is obviously okay, everyone is using the recipe (and I’m about to try it) and reporting its fine. But I just wonder what’s happening.

    I just made a 1kg loaf of standard bread using a recipe that required three raisings at 50 min, 25 min and then 45 min – and then it rose in the oven!

    Perhaps the whole thing is flatbreads don’t have to be as light as breads?
    So they don’t need to rise as much?

    • Wayne

      I have the same questions as you. I’ve found that letting the dough rise for 30 minutes yields a thicker bread and the dough is much easier to roll into shape.

      I’m not an experienced cook; however, the flatbread turned out much nicer if I let the dough rise for 30 minutes instead of the 10-minute rest as outlined in the recipe.

      This recipe does make a wonderful flatbread that we love, I make it several times a week.

  19. Liz

    I made these last night, and they were delicious. I’d like to make them again for an upcoming dinner party, and I”m wondering how long they’ll keep. Can you make them in advance (morning of the dinner party) or will they dry out?

    • Jenny

      With bread, there is nothing better than freshly made but they won’t dry out if kept in a tightly sealed plastic baggie with all the air removed. I have kept mine that way for 2-3 days.

  20. Melodie

    I didn’t even read the whole recipe to know I want to try this one. Easy and quick with yeast? All over it! I’ve made homemade pita bread before, and your recipe for crispy sesame breadsticks is the $#!- ! I haven’t made those in quite a while, as I’ve realized they are believed to be a ‘reward for good and kind behavior. Once I even made them heart-shaped.

  21. Donna Austin

    I tried your flatbreads with homemade tomato soup and you are right . . . they are deeelish! I couldn’t stop there and melted some butter and lightly brushed one of the flatbreads with it and then sprinkled it with a cinnamon sugar mixture. OMG – fabulous! These flatbreads are so versatile, I can think of so many ways to use them. I will definitely make them often.

  22. Paola Mirella Wright

    Thanks but must have video !!


  23. Dorna .griffin

    Thanks jenny will give the flatbreads a try.thanks

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