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Blogging Marathon# 60: Week 4/ Day 3

Theme: Bookmarked Dishes

Dish: Homemade flatbread

For the final day of this week’s BM under ‘bookmarked recipes’ theme, I made these soft and multipurpose flatbread. Recipe is bookmarked from Mel’s Kitchen.

I usually buy pita bread, but do take the time to make them at home sometimes. I also have couple of pita breadrecipes on the blog already. They are like our very own naans but thinner and not as fluffy.

I made these flatbread when I made my jackfruit gyros and they turned out amazing. Perfect to wrap up falafel, gyros or some roasted veggies. 

Recipe adapted from Mel’s Kitchen:

Print Recipe
Homemade Flatbread Yum
Recipe to make Flatbread with yeast. Perfect to wrap up falafel, gyros or some roasted veggies.
Homemade Flatbread
Course breads
Cuisine middle eastern
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
flatbread
Ingredients
  • cups Bread flour
  • cups Wholewheat flour
  • 2 tsps Yeast Instant
  • 1 tsp Sugar
  • 1 tsp Salt
  • ½ cup Milk Warm
  • 2/3 cup Water Warm
  • 1 tbsp Olive Oil
Course breads
Cuisine middle eastern
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
flatbread
Ingredients
  • cups Bread flour
  • cups Wholewheat flour
  • 2 tsps Yeast Instant
  • 1 tsp Sugar
  • 1 tsp Salt
  • ½ cup Milk Warm
  • 2/3 cup Water Warm
  • 1 tbsp Olive Oil
Homemade Flatbread
Instructions
  1. Combine all the ingredients in a large mixing bowl or in the bowl of a stand mixer. Mix and knead to form a soft, pliable dough.
  2. Place the dough in a lightly greased bowl, cover and set aside for about 1 hour.
  3. Divide the dough into 8~10 equal pieces. Cover with a plastic wrap or kitchen towel and set aside for 10~15 minutes to relax the gluten.
  4. Roll the dough into a 6~8" round circle about ⅛" thick.
  5. Heat a griddle or skillet to medium heat, cook for flatbread for 2~3 minutes on each side until brown spots form.
  6. Wrap in a kitchen towel to keep the flatbread warm and repeat with the remaining dough. Serve immediately or freeze for later.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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