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Soft, light and fluffy every time! This easy to make, perfect for beginners, rip-a-ble, dip-a-ble flatbread recipe is perfect for pairing with hummus, dips, used as wraps or with savory dishes like curries and stews!
Rip-a-ble, dip-a-ble, warm, fluffy, light, and soft flatbread… let me say that again, rip-a-ble, dip-a-ble, warm, fluffy, light, and soft flatbread…what is there not to like! This flatbread, is such a fun treat to make, and even more enjoyable to consume! If you have kids, or little ones they’ll definitely enjoy making this as a yummy activity!
Recipe Tips and Notes
I’ll be the first person to tell you – I do not bake! It requires too much precision, and there’s little to no room to fix things when they go south! However, there are about 4 things I can bake – flatbreads, my mothers homemade bread, banana bread, and keto bread. So with that, comes my first tip: follow all the instructions – no shortcuts!
- Use Active Dry Yeast/ Instant Yeast – Nutritional Yeast will not work! Make sure it’s fresh and active!
- Ensure your griddle, skillet, or frying pan is hot to get the ultimate puff and fluff!
- You can choose to use an electric mixer, but that requires more time cleaning up, so I’ve never opted to use one for this recipe.
- Unlike other bread recipes, you do not need to knead the heck out of this dough. 2-3 minutes and light kneading will do.
- After removing flatbread from heat, keep wrapped in a clean dish towel. This will keep your flatbread soft and warm. Once cooled, you can either store in a air-tight container or Ziploc bag in a cool, dark area. Freezing is another option – just keep flat, and away from vents that pump cold air into the freezer to prevent freezer burn.
Variations
Infused Olive Oil – I used Spice World brand Gabe’s Garlic Pepper Special house blend of spices that include garlic, black pepper, red & green bell pepper, lemon pepper, onion, parsley, citric acid, with no salt. I infused the Olive Oil with this blend overnight, brushed it on top of the warm bread, and served! It was absolutely delicious, you really get a full taste of the blend of herbs, spices, peppers and garlic with each bite! Here’s a link to their online shop (click here).
Other Spreads, Dips and Dishes – This flatbread works well with Pesto, Hummus, as a base for homemade pizza, great with curries, soups, stews, and any thing that requires scooping up!
Garlic Pepper Homemade Flatbread
Ingredients
- 1 cup Warm Water divided, you may not need all, you may need more
- 1½ tsp Active Dry Yeast
- 2 tsp Granulated White Sugar
- 2½ cups All Purpose Flour
- 1 tsp Salt or to taste
- 3 tbsp Olive Oil
- Gabe’s Garlic Pepper Blend, you can get it here or any herb blend of your liking
- Fresh Parsley optional
Instructions
- You will first need to activate your Active Dry Yeast. In a small mixing bowl, combine active dry yeast and sugar into ½ cup of warm water (warm – not hot, not cold). Set aside for about 5 minutes. It will begin to show signs of life, and start bubbling. You want to ensure the yeast is thoroughly dissolved in the water.
- In a larger mixing bowl, combine flour and salt. Once mixed together, add in yeast mixture and oil.
- Slowly add in remaining water while mixing together with a spoon, then use your hands to bring it all together. You may need not need all the water, or you may need to add a little more. You dough should feel a bit sticky at first, but don’t be alarmed – it’ll come together. See notes sections for additional comments.
- Lightly knead dough for about 2 – 3 mins, until all ingredients combined and comes together into a almost smooth ball.
- Remove ball of dough from mixing bowl, pour a drizzle of olive oil in bottom of bowl, and place dough in bowl, ensure all sides are coated.
- Using a clean dish towel, wet and wring out the excess water, cover mixing bowl, and set aside on counter for approx. 1 hour.
- After approx. 1 hr, or when your dough had doubled in size, lightly flour your surface. Punch the air out of the dough and cut into 6 even pieces, roll each piece into a ball.
- Using a rolling pin, I only had a water bottle, you can also use a wine bottle if you have one – roll each ball into a circle, oval or shape of your liking.
- Heat a frying pan, griddle, or skillet over medium high heat until very hot. Place each flatbread onto the hot surface to bake, no oil is needed. After a few minutes, use a spatula and check to see if underneath is golden brown in certain areas, if so flip and repeat the process. You want to stay close by, it doesn’t take long!
- Once done, you can wrap the flatbread in a clean dry dish towel, or allow to cool on a cooling rack. Brush infused olive oil and top with fresh parsley, enjoy!
