This homemade wholemeal yeast flatbread recipe creates super soft bread that is simple to make.
The term flatbread covers a whole multitude of breads ranging anywhere from pita, to tortillas, to naan. However, traditional flatbread is an unleavened bread which originated in Egypt, although most cultures have their own version.
My version does have yeast so like many of my recipes, it isn’t authentic, but that doesn’t detract from the deliciousness factor. I have used the recipe to make both pillow-soft flatbread and pitas with pockets. The only difference really, is how thin you roll the dough out.
Their thickness also determines how soft the bread is: these are a lot softer than pitas and are fantastic with stews and soups, or stuffed full of something delicious like my Tandoori-inspired Pulled Pork . If you prefer to have a pocket, just roll the dough a little thinner.
The measurements below make four really good-sized breads, whichever version you choose!
- 25 g fresh yeast (see notes)
- 160 ml (2/3 cup) lukewarm water
- 1/4 teaspoon sugar
- 1 tablespoon olive oil
- 250-300 g (2 - 2½ cups) wholemeal flour
- 1 teaspoon sea salt
Dissolve the yeast and sugar in the warm water and allow the yeast to activate and froth (around ten minutes). Add the olive oil.
In a bowl, mix 250g (2 cups) of flour with the salt and pour the liquid in and stir until a dough forms. Add more flour, only as necessary. If you'd like some. Knead the dough until it is soft (around 5-10 minutes). Place the dough back in the bowl and leave in a warm place to prove for around 1-2 hours.
Knock back the dough and form into four balls of pretty much equal size and then roll into circles of about 1/4 inch thickness.
Place on a prepared baking tray and leave to rest for about 15 minutes. Heat the oven to 220°C (425°F).
Bake the flatbread for around 10-15 minutes, until they have risen and started to brown. Remove them from the oven and allow to cool slightly. Serve them warm with a tasty filling or as an accompaniment for a soup or stew, or allow to cool completely and then slice to make a regular sandwich. Enjoy!
I use fresh yeast for my bread. If you are unable to get hold of it, or would prefer to use dried yeast, check out the advice from Make Bread.