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Homemade Flatbread | Mommyhood's Diary

Homemade Flatbread

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Author Oriana Romero


  • 2 1/2 cup 00 flour superfine flour or bread flour
  • 1 1/4 teaspoon Kosher salt 1 teaspoon regular salt
  • 2/3 cup milk warm (110º)
  • 1/3 cup water
  • 1 teaspoon sugar
  • 2 teaspoon dry yeast
  • 1 tablespoon olive oil


  • Place flour and salt in the stand mixer bowl fitted with the hood attachment. Mix to combine.
  • Place milk, water, sugar and yeast in a small bowl; stir to combine. Set aside for 5 minutes, or until the surface looks foamy. Add oil stir to incorporate.
  • Turn on the stand mixture on low speed and slowly add yeast mixture to the flour mixture. Knead for 5 minutes, or until smooth. Place bought in a large, lightly oiled bowl. Cover with a damp kitchen towel and let it rest for 40-45 minutes, or until double in size.
  • Punch the air out the dough (If the dough is resistent knead by hand for 3 - 4 minutes and add 1 or 2 teaspoon of water). Divide in 8 equal pieces. Put the pieces of dough back to the bowl, cover and set aside for 10 minutes.
  • Preheat a grilled pan over medium heat.
  • Roll out each piece of dough on a lightly oil surface to 6 inches round.
  • Cook flatbread, in batches, for 1 - 2 minutes each side, or until they puff slightly. To keep them warm place them in a clean kitcken towel and cover until ready to serve.
  • Serve with Tzatziki sauce or hummus, if you desired.


You can make the dough one day in advance and refrigerated until you are ready to use it. You can also freeze cook flatbread in a Ziploc bag and then defrost and reheat whenever you want.
I like my flatbread super thin, but you can shape it to the size and thickness of your liking.