From grandma's recipe box
Flatbread Doughs Recipes
Simple doughs for rolling out thin and cooking fast. Make pita, naan, tortillas and more for dipping, wrapping and sharing.
About Flatbread Doughs
Flatbread doughs are made from flour, water, salt and often a little oil or yogurt. Some use yeast and some do not. You roll the dough thin and cook it on a hot skillet, griddle or in the oven until it puffs and browns in spots.
This sets them apart from Yeast Breads, which are baked as tall loaves. They are also not like Quick Breads or Rolls & Buns. Here the focus is the dough itself, which you can use for wraps, dips or pizza-style toppings.
Questions folks ask
Do all flatbreads need yeast?
No. Tortillas and some other flatbreads use no yeast. Pita and naan often do.
Why is my flatbread stiff?
It may have been cooked too long or on low heat. Cook quickly on a hot pan and keep it covered after.
Can I make the dough ahead?
Yes. Many doughs keep in the fridge for a day or two. Let it come to room temperature before rolling.
Kitchen tips
- Rest the dough for at least 20 minutes so it rolls out easily.
- Keep a hot, dry pan. High heat gives nice puffs and brown spots.
- Stack cooked breads in a clean towel to keep them soft.
- Roll evenly so each piece cooks at the same speed.
- Brush with butter or olive oil as soon as they come off the heat.