When I start making homemade flatbreads, it's usually on a weekend morning or when I'm in the mood for something warm and simple, without too much hassle. I've made this recipe several times, especially when I want something I can make with basic ingredients, without complicating things. They can be made in a pan with a little oil, or directly on the grill or stovetop, depending on what I feel like or have time for. Usually, I let them rise a bit after rolling them out for a fluffier interior.
Quick info
Total time: about 1 hour and 40 minutes (including rising)
Preparation time: 15-20 minutes
Rising time: 1 hour (plus another 10 minutes for rolled flatbreads)
Cooking time: varies, about 3-4 minutes per flatbread
Servings: 10-12 flatbreads (depends on size)
Difficulty: easy
Recipe type: breakfast, savory or sweet snack
Ingredients
1 kg flour
2 cubes of yeast (about 50 g in total)
1 teaspoon salt
500 ml water (warm)
Preparation method
1. Sift the flour into a large bowl. Make a well in the center.
2. Dissolve the yeast in a little warm water, then pour it into the well in the flour, adding the salt.
3. Start mixing gently, gradually adding the rest of the warm water. Knead the dough until it is smooth and elastic, about 10 minutes by hand.
4. Cover the bowl with a clean towel and let it rise in a warm place for an hour or until it doubles in size.
5. Once it has risen, break the dough into approximately equal pieces. Form balls and let them sit for 5-10 minutes on the counter, covered, while I prepare the work surface.
6. Roll out each piece with a rolling pin, shaping it into a round or oval form, about the thickness of a finger (1-1.5 cm, not too thin).
7. At this stage, let them sit for another 10 minutes on the counter, covered, to rise a bit more.
8. The flatbreads can be cooked either on a well-heated grill or fried in oil. If I choose the grill or stovetop option, I cook each side for 2-3 minutes until they get golden spots and are cooked inside. For frying, I use hot oil and place them on paper towels afterward.
9. For the fried ones, I sprinkle sugar on top while they are still warm if I want the sweet version.
Why I make this recipe often
I like that it's a recipe that works at any time and doesn't require special ingredients. Flour, yeast, water, and salt are always at home. The flatbreads turn out hearty, filling, and can be served plain or alongside saucy dishes. I've noticed they disappear quickly, especially when warm.
Tips and variations
Tips
If the flour isn't very fresh, sifting helps aerate and improve the final texture.
For rising, I prefer a warm, draft-free place in the kitchen. If it's too cold, the rising takes longer.
If I want fluffier flatbreads, I don't flatten them too much before cooking.
Fried flatbreads absorb oil, so I always place them on paper towels.
On the grill, I don't flip them too many times—once on each side is enough.
Substitutions
Dried yeast can also be used, about 14 g instead of cubes. The process remains the same: dissolve it in warm water and let it activate for a few minutes.
The salt can be adjusted to taste. Some add a bit more, but a teaspoon for 1 kg of flour is enough for me.
Variations
For the sweet version, after frying, I add sugar while the flatbreads are still hot.
If I want to make them savory, I leave them plain or sprinkle a little coarse salt on top after cooking.
I've also tried adding a little oil to the dough, but it's not included in this recipe—it turns out fine without it.
Serving ideas
For breakfast, warm flatbreads can be served with butter, jam, or cheese.
At lunch, they go well with stews, bean soup, or hearty dishes.
The sweet ones are tasty with sugar or even a little cinnamon sprinkled on top.
They are good plain, warm, immediately after taking them off the grill or out of the oil.
Frequently asked questions
1. Why doesn't the dough rise?
Most often, the problem comes from old yeast or water that is too hot/cold. I use fresh yeast and warm water, not hot.
2. Can I make the dough a day in advance?
Yes, but after rising, I keep it covered in the fridge. In the morning, I let it come to room temperature before continuing with portioning.
3. Can the flatbreads be baked in the oven?
This recipe is not designed for the oven. The flatbreads turn out well only on the grill, stovetop, or fried in oil.
4. What do I do if the dough is too sticky?
I gradually add a little flour while kneading, but I don't add too much to avoid tough flatbreads.
5. Can I use sparkling water instead of still water?
I haven't tested it, but for the classic recipe, still water is sufficient. Sparkling water might introduce small bubbles, but I can't guarantee it significantly changes the texture.
Nutritional values
Estimation for one flatbread (from 12 pieces, simple version, without additional oil or sugar):
- Calories: approx. 210 kcal
- Carbohydrates: 43 g
- Protein: 6 g
- Fat: under 1 g
For the fried version with oil and sugar, the calories increase—they can reach around 300-350 kcal per piece, depending on how much oil they absorb and how much sugar is used. The values are approximate, as they depend on the cooking method and the size of the flatbread.
Storage and reheating
The flatbreads are best on the day they are made, warm or at room temperature. If there are leftovers, I keep them wrapped in a clean towel until the next day at room temperature. They can be reheated on the stovetop or in the oven, but they do harden a bit. The fried version doesn't hold its texture as well, especially after a day.
This recipe is not for long-term storage—if I want them fresh, I make a smaller batch or consume them the same day.
Quick info
Total time: about 1 hour and 40 minutes (including rising)
Preparation time: 15-20 minutes
Rising time: 1 hour (plus another 10 minutes for rolled flatbreads)
Cooking time: varies, about 3-4 minutes per flatbread
Servings: 10-12 flatbreads (depends on size)
Difficulty: easy
Recipe type: breakfast, savory or sweet snack
Ingredients
1 kg flour
2 cubes of yeast (about 50 g in total)
1 teaspoon salt
500 ml water (warm)
Preparation method
1. Sift the flour into a large bowl. Make a well in the center.
2. Dissolve the yeast in a little warm water, then pour it into the well in the flour, adding the salt.
3. Start mixing gently, gradually adding the rest of the warm water. Knead the dough until it is smooth and elastic, about 10 minutes by hand.
4. Cover the bowl with a clean towel and let it rise in a warm place for an hour or until it doubles in size.
5. Once it has risen, break the dough into approximately equal pieces. Form balls and let them sit for 5-10 minutes on the counter, covered, while I prepare the work surface.
6. Roll out each piece with a rolling pin, shaping it into a round or oval form, about the thickness of a finger (1-1.5 cm, not too thin).
7. At this stage, let them sit for another 10 minutes on the counter, covered, to rise a bit more.
8. The flatbreads can be cooked either on a well-heated grill or fried in oil. If I choose the grill or stovetop option, I cook each side for 2-3 minutes until they get golden spots and are cooked inside. For frying, I use hot oil and place them on paper towels afterward.
9. For the fried ones, I sprinkle sugar on top while they are still warm if I want the sweet version.
Why I make this recipe often
I like that it's a recipe that works at any time and doesn't require special ingredients. Flour, yeast, water, and salt are always at home. The flatbreads turn out hearty, filling, and can be served plain or alongside saucy dishes. I've noticed they disappear quickly, especially when warm.
Tips and variations
Tips
If the flour isn't very fresh, sifting helps aerate and improve the final texture.
For rising, I prefer a warm, draft-free place in the kitchen. If it's too cold, the rising takes longer.
If I want fluffier flatbreads, I don't flatten them too much before cooking.
Fried flatbreads absorb oil, so I always place them on paper towels.
On the grill, I don't flip them too many times—once on each side is enough.
Substitutions
Dried yeast can also be used, about 14 g instead of cubes. The process remains the same: dissolve it in warm water and let it activate for a few minutes.
The salt can be adjusted to taste. Some add a bit more, but a teaspoon for 1 kg of flour is enough for me.
Variations
For the sweet version, after frying, I add sugar while the flatbreads are still hot.
If I want to make them savory, I leave them plain or sprinkle a little coarse salt on top after cooking.
I've also tried adding a little oil to the dough, but it's not included in this recipe—it turns out fine without it.
Serving ideas
For breakfast, warm flatbreads can be served with butter, jam, or cheese.
At lunch, they go well with stews, bean soup, or hearty dishes.
The sweet ones are tasty with sugar or even a little cinnamon sprinkled on top.
They are good plain, warm, immediately after taking them off the grill or out of the oil.
Frequently asked questions
1. Why doesn't the dough rise?
Most often, the problem comes from old yeast or water that is too hot/cold. I use fresh yeast and warm water, not hot.
2. Can I make the dough a day in advance?
Yes, but after rising, I keep it covered in the fridge. In the morning, I let it come to room temperature before continuing with portioning.
3. Can the flatbreads be baked in the oven?
This recipe is not designed for the oven. The flatbreads turn out well only on the grill, stovetop, or fried in oil.
4. What do I do if the dough is too sticky?
I gradually add a little flour while kneading, but I don't add too much to avoid tough flatbreads.
5. Can I use sparkling water instead of still water?
I haven't tested it, but for the classic recipe, still water is sufficient. Sparkling water might introduce small bubbles, but I can't guarantee it significantly changes the texture.
Nutritional values
Estimation for one flatbread (from 12 pieces, simple version, without additional oil or sugar):
- Calories: approx. 210 kcal
- Carbohydrates: 43 g
- Protein: 6 g
- Fat: under 1 g
For the fried version with oil and sugar, the calories increase—they can reach around 300-350 kcal per piece, depending on how much oil they absorb and how much sugar is used. The values are approximate, as they depend on the cooking method and the size of the flatbread.
Storage and reheating
The flatbreads are best on the day they are made, warm or at room temperature. If there are leftovers, I keep them wrapped in a clean towel until the next day at room temperature. They can be reheated on the stovetop or in the oven, but they do harden a bit. The fried version doesn't hold its texture as well, especially after a day.
This recipe is not for long-term storage—if I want them fresh, I make a smaller batch or consume them the same day.