Name: Easy Flatbread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 3 cups all unbleached purpose flour (plus additional flour for dusting); 2 teaspoons baking powder; 1 ½ teaspoons salt; 3 tablespoons olive oil or vegetable oil; 1 cup ice water; Oil for cooking (about 2 - 3 tablespoons); ¼ to ⅓ cup olive oil or melted butter; 1 teaspoon garlic powder; Pinch of salt; Chopped parsley (about 2 teaspoons)

I am absolutely in love with this Easy Flatbread Recipe because it manages to be both incredibly simple and wonderfully satisfying. From the moment you start mixing the dough until that first warm bite, it feels like a celebration in your kitchen. Whether you are craving something to accompany your favorite dips or just want a tasty snack on its own, this flatbread is the perfect answer. It’s soft, golden, and has that subtle garlic-parsley finish that takes it from ordinary to absolutely swoon-worthy.

Why You'll Love This Easy Flatbread Recipe

What makes this recipe stand out in my kitchen is just how approachable it is without sacrificing flavor. The flatbread is soft yet has a tender chew, all thanks to the simple combination of flour, baking powder, and a touch of olive oil. When I cook it, each side turns a gorgeous golden brown that practically begs you to dig in. The texture is perfectly balanced—not too fluffy, but never too dense, and the garlic butter topping brings such a cozy, aromatic finish that everyone always asks for seconds.

One of my favorite things about this Easy Flatbread Recipe is how quick and straightforward it is to prepare. I love that I don’t have to wait for yeast to proof or fiddle with complicated ingredients. It really comes together with everyday pantry staples and in under half an hour, I’m savoring fresh, homemade flatbreads. This ease makes it my go-to when I want something delicious without fussing in the kitchen for hours.

I often serve these flatbreads at casual family dinners or when hosting friends because they’re super versatile. They pair beautifully with stews, salads, or even just olive oil and balsamic vinegar for dipping. Honestly, they shine at any occasion—from a leisurely weekend brunch to a lively get-together. It’s a simple recipe that always impresses and brings warmth to the table.

Ingredients You'll Need

A clear glass bowl filled with white flour sits in the center on a white marbled surface. Around it, various small white bowls hold different ingredients: one with a yellow olive oil, one with green chopped herbs, and another with a yellow liquid mixed with herbs. A few green parsley leaves lay on the surface below the bowls. There is a set of black measuring spoons and a small clear jar on the right side. A blue and white checkered cloth peeks in from the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Everything about this recipe is about embracing simplicity and quality. The ingredients are straightforward, each one playing a vital role in creating the perfect flatbread. From the flour that forms the base’s structure to the olive oil that adds richness and a subtle fruitiness, these basics combine for an unbeatable taste and texture.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The foundation of the dough, it gives structure while keeping the flatbread tender.
Baking powder: This is what helps the flatbread puff up a little without needing yeast.
Salt: Essential for balancing flavors and enhancing the overall taste.
Olive oil or vegetable oil: Adds moisture and a touch of richness to the dough.
Ice water: Keeps the dough soft and helps activate the baking powder.
Oil for cooking: Necessary for that golden, crisp exterior from the skillet cooking.
Olive oil or melted butter for topping: Brushed on warm flatbreads for flavor and moisture.
Garlic powder: Brings a gentle savory punch to the finishing touch.
Chopped parsley: Adds freshness and a pop of color to the finished flatbreads.
Pinch of salt: Balances the seasoned topping perfectly.

Directions

Step 1: In a large mixing bowl, combine the flour, baking powder, and salt by stirring them together thoroughly. This ensures your leavening agent is evenly distributed.

Step 2: Add the ice water and oil to the dry ingredients. Use a wooden spoon or a sturdy spatula to mix everything until a soft dough forms. If it feels too sticky, sprinkle in a touch more flour; if it’s too dry, add a little water. The dough should be moist and manageable but not sticky.

Step 3: Cover your bowl with plastic wrap and let the dough rest for about 10 minutes. This short rest allows the flour to hydrate properly and makes shaping easier.

Step 4: Lightly flour your work surface and turn the dough onto it. Press or roll it out gently, then cut or tear the dough into 10 to 12 equal parts—each roughly the size of a large egg, around 1.5 to 2 ounces.

Step 5: Roll each piece into a ball—this isn’t mandatory, but I find it helps with even rolling. Then, flatten each ball with a rolling pin or your hands into a thin ¼-inch disk. Don’t worry if they’re not perfectly round; rustic shapes taste just as great.

Step 6: Heat a cast iron or heavy-bottom skillet over medium heat. Add about a tablespoon of oil to coat the pan. Once the oil shimmers, it’s ready for cooking.

Step 7: Work in batches to cook each flatbread. Place one flatbread in the hot oil and cook for about 2 to 3 minutes, or until golden brown on the bottom. Flip and cook the other side for another 2 minutes or until it matches the first side’s golden hue.

Step 8: Remove each flatbread from the pan and place on a cooling rack so it doesn’t get soggy. Let them cool slightly before serving.

Step 9: For the optional topping, mix your olive oil or melted butter with garlic powder and a pinch of salt. Brush this mixture on the warm flatbreads and sprinkle with fresh chopped parsley for a burst of flavor and color.

Servings and Timing

This recipe yields approximately 10 to 12 flatbreads, perfect for serving 8 to 10 people as a side or snack. It takes about 10 minutes to prep the dough, including resting time, and another 15 minutes to cook the flatbreads, making the total time about 25 minutes. There’s minimal waiting time, so you get fresh, warm flatbread on the table quickly.

How to Serve This Easy Flatbread Recipe

A white rectangular plate features three main layers: bright red cherry tomatoes cut in half clustered on the top left, thin slices of purple onion curved in the middle, and a row of neatly lined green cucumber slices on the bottom right. Fresh green parsley leaves are placed as garnish around the vegetables. In front of the vegetables, two round pieces of flatbread with brown toasted spots and sprinkled herbs lay stacked. To the top right of the plate, there is a small white bowl filled with a light yellow sauce, and another small white bowl containing chopped green herbs. The whole setup is on a white marbled surface with a white and blue striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

I like to serve these flatbreads warm, just as they come off the pan, brushed with that garlic-parsley oil. They’re fantastic alongside dips like hummus, tzatziki, or baba ganoush. For something heartier, I pile them with roasted veggies, grilled chicken, or even use them as a quick flatbread pizza base topped with fresh tomatoes and mozzarella.

Presentation-wise, I often stack them on a wooden board lined with parchment paper and garnish with extra parsley. The pops of green make them look inviting and fresh. These flatbreads hold up well at room temperature too, so they’re great for parties when you want to put out a casual, shareable snack.

Pairing-wise, I’ve had great luck with crisp white wines like Sauvignon Blanc or a refreshing citrusy beer. If you prefer something non-alcoholic, sparkling water with lemon or iced mint tea complements the flavors beautifully. These flatbreads really shine at any meal: casual lunches, picnics, or even holiday spreads where you want to offer something homemade and approachable.

Variations

I love experimenting with this Easy Flatbread Recipe to suit different tastes and dietary needs. For a gluten-free version, I swap the all-purpose flour for a blend specially made for gluten-free baking—just be mindful the texture will change slightly, and they may be a bit more delicate to handle. I find adding a bit more oil helps keep them tender.

For a vegan twist, simply use vegetable oil instead of butter for the topping, or even try a drizzle of infused olive oil with fresh herbs like rosemary or thyme. If you want to jazz up the flavor, mixing fresh minced garlic into the dough or sprinkling za’atar spice on top before cooking brings an exciting Mediterranean touch.

Cooking methods are versatile too. While I prefer the skillet method for that perfect golden crust, these flatbreads can also be grilled over medium heat for a slight smokiness or baked in a very hot oven on a pizza stone for a crispier texture. Each method lends a unique touch and keeps the recipe adaptable to your kitchen setup and mood.

Storage and Reheating

Storing Leftovers

Leftover flatbreads keep beautifully in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, I recommend wrapping them tightly to prevent drying out. If you have a cooling rack, letting them cool completely before storing helps maintain their texture by avoiding trapped moisture.

Freezing

This recipe freezes very well. To freeze, layer flatbreads between sheets of parchment or wax paper and place them in a sealed freezer bag or airtight container. They can be stored for up to 2 months. When you want to enjoy them, simply thaw at room temperature or gently warm straight from frozen.

Reheating

The best way to reheat flatbreads is in a hot skillet over medium heat for about 1 minute per side until warmed through and slightly crisp again. Avoid microwaving if possible, as it tends to make the bread rubbery. You can also refresh frozen flatbreads in a warm oven wrapped in foil to keep them soft and delicious.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can swap in whole wheat flour for a nuttier flavor and added fiber. Just keep in mind the flatbread may be slightly denser and less tender, so you might want to mix in a little all-purpose flour or add a touch more water to maintain softness.

Is it necessary to use baking powder in this recipe?

Yes, baking powder is essential here because it helps the flatbreads puff up a bit and keeps them light without needing yeast or long rising times. Leaving it out will result in a denser, less fluffy flatbread.

Can I prepare the dough ahead of time?

Definitely! You can make the dough up to a day in advance, store it tightly wrapped in the refrigerator, and bring it to room temperature before dividing and cooking. This can be a big time-saver if you want fresh flatbreads ready quickly.

What’s the best type of pan for cooking the flatbreads?

A cast iron skillet or any heavy-bottom skillet works best because it retains heat evenly and helps achieve that beautiful golden crust. Nonstick pans can work too but may not give the same texture.

Can I add herbs or spices directly to the dough?

Yes! Adding chopped fresh herbs like rosemary, thyme, or even a pinch of chili flakes into the dough can add an exciting twist. Just mix them into the dry ingredients at the beginning to distribute evenly.

Conclusion

I truly hope you’ll give this Easy Flatbread Recipe a try because it’s one of those simple pleasures that really brightens up any meal. It’s straightforward, quick, and utterly delicious—perfect for both everyday dinners and special occasions. Once you make these flatbreads at home, I’m sure they’ll become a favorite staple in your kitchen, just like they are in mine.