Appetizers & Starters/ Sides

Garlic Pepper Homemade Flatbread

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!

  1. Use Active Dry Yeast/ Instant Yeast – Nutritional Yeast will not work! Make sure it’s fresh and active!
  2. Ensure your griddle, skillet, or frying pan is hot to get the ultimate puff and fluff!
  3. 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.
  4. Unlike other bread recipes, you do not need to knead the heck out of this dough. 2-3 minutes and light kneading will do.
  5. 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.


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

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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!


  • 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



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!


a. If your dough is too sticky, add additional flour. If your dough is too dry, add additional water. b. Wrapping or covering your flatbread with a dish towel after removing from the stove keeps them, extra soft, and fresh. You also don't have to worry about steam forming, resulting in soggy flatbread.

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