Homemade bread doesn’t have to be challenging to make. This baked flatbread recipe will be one of the easier breads to bake at home, because it doesn’t require shaping a loaf, brushing with egg wash or steam to create a crackling crust. All you need is a good-quality rested dough, as well as a hot oven to make this flatbread recipe. This flatbread involves all the traditional ingredients for bread, like flour and yeast. The yeast is integral to the puffy structure and taste of the flatbread because it helps form the air pockets commonly associated with flatbread. Yeast baking does mean that the dough will need some relaxation time before baking, but this is hands-off time, which means you can do other things while the dough rises and ferments. This easy flatbread recipe will be ideal for soaking up curries or lentil stews. Alternatively, fill the flatbread with coriander-laced lamb meatballs, pickled red onion for a Middle Eastern-Inspired meatball wrap.
Makes 8 servings. (or more,depends on size)
This is a printable recipe.
2 1/4 teaspoons active dry yeast
1 cup warm water (110°F)
1 Tablespoon olive oil
2 teaspoons granulated sugar
1/4 cup plain yogurt
1 1/2 teaspoons salt
2 1/2 cups all purpose flour, plus additional as needed
1/4 cup sesame seeds
Preheat oven to 325°F.
Grease 2 cookie sheets with olive oil.
Put the yeast into the warm water and let sit for 10 minutes.
Add oil, sugar, and yogurt and mix with a wooden spoon until well combined.
Add salt and flour, and mix until flour is incorporated.
Turn dough out of mixing bowl onto a very lightly floured surface and knead until smooth and elastic, adding just enough flour until dough is not sticky but very soft.
Allow dough to rise in warm place until doubled, 30 to 45 minutes.
On a lightly floured work surface, cut dough into two equal portions.
Shape each portion into a ball and let rest for 10 minutes.
Using a rolling pin flatten each ball into an 8-inch rectangle and let rest for 10 minutes before rolling out large enough to fit into the bottom of the cookie sheet.
Brush olive oil onto the flatbread with a pastry brush and sprinkle on half of the sesame seeds.
Bake the first sheet of flatbread for 20-25 minutes or until done.
Roll out and prepare the second batch of flatbread while the first one is baking.
Once baked remove from the oven, and let cool for a few minutes then put onto a cutting board and cut into desired sizes.
Repeat with the second pan.
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Nutrition Facts for: Baked Flatbread From Grandmother's Kitchen
Ingredients: Active dry yeast, warm water, olive oil, granulated sugar plain yogurt, salt, all purpose flour, sesame seeds.
* The entire recipe has been calculated for 8 servings.* Percentages (%) are based on a 2000 calorie diet * Per Serving:Calories 195, Calories from Fat 41, Total Fat 4.5g 7%, Saturated Fat 0.7g 3%, Cholesterol 1mg 0%, Sodium 446mg 19%, Potassium 104mg 3%, Carbohydrates 32.8g 11%, Dietary Fiber 1.8g 7%, Sugars 1.7g, Protein 5.7g, Vitamin A 0%, Vitamin C 0%, Calcium 7%, Iron 15%
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