Top Rated Flatbread Recipes: 5 Easy Versions

Flatbread is the simplest bread you can make at home—no yeast, no kneading, just flour, water, and a hot pan. These top-rated recipes span from soft and pillowy naan-style breads to crispy, crackly versions perfect for dipping, and they all come together in under an hour. Whether you’re serving curry, hummus, or a quick wrap, this versatile bread is a reliable, delicious staple.

Ingredients

2 cups (250 g) all-purpose flour, plus more for dusting
1 teaspoon (6 g) fine salt
1 teaspoon (4 g) baking powder
2 tablespoons (30 ml) olive oil, plus more for brushing
3/4 cup (180 ml) warm water
Optional: 2 cloves garlic, minced, and 2 tablespoons (8 g) chopped fresh cilantro or parsley for garlic-herb flatbread

Instructions

In a large bowl, whisk together the flour, salt, and baking powder. If using garlic and herbs, stir them in now.
Add the olive oil and warm water. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 2–3 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water.
Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc.
On a floured surface, roll each disc into a thin circle, about 6–7 inches (15–18 cm) in diameter. Keep the rolled flatbreads separated with parchment paper or a dusting of flour.
Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. Do not add oil to the pan—the flatbread cooks dry.
Place one rolled flatbread in the hot pan. Cook for 1–2 minutes, until bubbles form on the surface and the bottom is golden brown in spots. Flip and cook the other side for 1–2 minutes, until cooked through and lightly charred.
Transfer the cooked flatbread to a plate and brush lightly with olive oil (optional). Repeat with the remaining dough, adjusting the heat if the pan gets too hot.
Serve warm. If making ahead, keep the flatbreads covered with a towel to stay soft.

Tips

Substitutions: Use whole wheat flour for a heartier texture—you’ll need about 1/4 cup (60 ml) more water. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the texture will be more crumbly.
Storage: Cooked flatbreads keep in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. They also freeze beautifully for up to 3 months.
Common mistake: Don’t roll the dough too thick or it won’t cook through in the pan. Aim for an even, thin circle—about 1/8 inch (3 mm) thick.
Heat control: If the flatbread burns before it puffs, your pan is too hot. Turn the heat down to medium and let the pan cool slightly between batches.

Serving Suggestions

Serve these flatbreads warm with hummus, baba ganoush, or tzatziki for dipping. They’re also perfect alongside curries, stews, or grilled meats—use them to scoop up sauces and soak up juices. For a quick wrap, fill with grilled chicken, lettuce, and a drizzle of tahini or yogurt sauce.

Variations

Garlic-herb: Add minced garlic and chopped cilantro or parsley to the dough as described in the ingredients.
Whole wheat: Replace half or all of the all-purpose flour with whole wheat flour and increase the water slightly.
Spiced: Add 1 teaspoon each of ground cumin and coriander, or 1/2 teaspoon of chili flakes, to the dry ingredients for a warming kick.
Stuffed: Divide the dough into 8 pieces, flatten, place a spoonful of crumbled feta or grated cheese in the center, then fold and roll as usual. Cook a little longer—about 2–3 minutes per side—to melt the cheese.

Storage and Reheating

Store leftover flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, stack with parchment paper between each flatbread, place in a freezer-safe bag, and freeze for up to 3 months. Reheat in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the bread rubbery.

Frequently Asked Questions

Why is my flatbread hard and crispy instead of soft? This usually happens when the dough is rolled too thin or cooked too long. Roll to about 1/8 inch (3 mm) thick and cook for just 1–2 minutes per side. Also, brushing with oil after cooking helps keep them soft.

Can I make the dough ahead of time? Yes. After kneading, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before rolling and cooking.

Can I use whole wheat flour instead of all-purpose? Absolutely. Whole wheat flour will make the flatbread denser and nuttier in flavor. Use 2 cups (250 g) whole wheat flour and increase the water to about 1 cup (240 ml), adding more if needed to form a soft dough.

Do I need a cast-iron skillet? No, any heavy-bottomed pan works well. A non-stick pan is fine, but avoid using a very thin pan that heats unevenly. A cast-iron or carbon steel skillet gives the best char and even browning.

Can I cook these on a grill? Yes. Preheat your grill to medium-high and cook the flatbreads directly on the grates for 1–2 minutes per side. The grill marks add a nice smoky flavor.

Why does my dough shrink back when I roll it? This is normal if the gluten hasn’t rested enough. Let the dough rest for 10–15 minutes after kneading, and roll gently. If it still shrinks, let it rest for another 5 minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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