Easy Flatbread Recipe | 3 Ingredients Only | Hint Of Helen (2024)

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With just three store cupboard ingredients (flour, oil and water) you can have a stack of soft flatbread! Not only are they super delicious, cheap and easy to make – they’re very versatile too!

These flatbreads are soft and can be easily wrapped, or topped with ingredients – or, used as the perfect side dish to saucy curries and stews.

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The recipe itself is very simple – no yeast is needed as the rising agents in self raising flour creates the bubbles all over. And you really don’t need to have anything besides the basics in the cupboard. I sometimes brush these with garlic butter for a Friday night treat – but generally have them ‘dry’ to mop up a curry sauce.

These flatbreads are really nice to make even if you’re not an experienced bread maker. They’re something I used to make as a young teen whenever mum would make curry. It’s a great way to get used to dough, and a super fun activity to get the kids involved with too!

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It’s great to know exactly what’s in the food you eat (rather than shop bought wraps and breads which contain preservatives and unnecessary salt and sugar) and once you’ve tried these you won’t be wanting shop-bought again. These flatbreads are easy and cheap to make – I love them to mop up curry, to use as a wrap, or even as a pizza base.

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Practice really does make perfect with these flatbreads, but the main thing to bear in mind if you’re new to this recipe is you’re after a soft dough which is easy to work with. Please don’t adjust the recipe too much (i.e. adding a lot more of either water or flour) but feel free to do what feels natural in small additions (tablespoons).

Store these flatbreads at room temperature in sealed Tupperware or freeze. You can also halve or quarter the recipe if you only need a couple of flatbreads.

How to make easy flatbreads at home

Scroll down for recipe card and ingredient list

1. Add flour to a large mixing bowl

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2. Add in water and oil

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3. Stir to form a rough dough using a wooden spoon (or whichever utensil you have)

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4. Once the dough has come together – begin to work it with your hands. You want it to be a soft dough, which isn’t sticky, but definitely isn’t firm. Add a little more water if needed (1 tbsp at a time) if the dough is too wet, add flour back – a tbsp at a time.

Once the dough is soft, pour it onto a floured work surface and knead using your hands for 2 minutes

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5. Once kneaded, cover with a slightly damp teatowel for 30 minutes

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6. After 30 minutes, uncover the dough

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7. And sprinkle with a little more flour

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8. Divide the dough into 6 equal pieces

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10. Begin heating a large, non-stick pan on the hob

11. Whilst it’s heating roll one of them out into a thin, round disk – as thin as you can really

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12. Add the dough to the pan (no oil needed – just straight into the dry pan)

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13. And cook for 30 sec – 1 minute – until it begins to bubble up

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14. Then flip it and cook for a further 1 minute on the other side – don’t over-do it cause you want the flatbreads to remain soft. During the final 10-15 seconds of cooking gently press down on the bread to add some additional browning to the bubbles on the other side.

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15. Once the first one is cooked, repeat by rolling out the next flatbread, and repeating the cooking process. I tend to roll my flatbread whilst my last flatbread is cooking – but if you’re new to these I recommend you take your time and roll each one separately. Stack the cooked flatbreads on a plate covered loosely by a slightly damp towel until ready to serve.

Yield: 6 Flatbreads

Easy Flatbread Recipe | 3 Ingredients Only | Hint Of Helen (16)

These flatbreads are delicious, easy and cheap to make. Using only three ingredients you can have a delicious fresh bread which is the perfect side dish!

Prep Time10 minutes

Cook Time5 minutes

Additional Time30 minutes

Total Time45 minutes

Ingredients

  • 250g self-raising flour (plus extra for the worktop)
  • 1 tbsp vegetable oil
  • Roughly 140ml warm water (don't add all at once - read below)

Instructions

  1. Add the flour to a large mixing bowl
  2. Add in the tbsp of oil and 120ml of warm water (the water should be warm to the touch)
  3. Use a wooden spoon to mix together until a rough dough forms
  4. Use your hands to knead the dough, and add as much more water is needed to make a soft dough (don't add too much at once, introduce 20ml-ish, one tablespoon at a time and stop when it becomes a soft dough).
  5. Knead for around a minute, until the dough feels smooths
  6. Then cover the bowl loosely with a damp tea towel for 15 minutes
  7. Lightly flour your worktop and put the rested dough on it
  8. Divide the dough into 6 equal pieces and roll into balls using the palm of your hand
  9. Heat a large, non-stick pan to high heat
  10. Whilst the pan is heating, roll one of the dough balls into a flat, circle
  11. Once the pan is hot, place the rolled flatbread onto it (no oil, put it into a dry pan)
  12. Cook for 30 seconds on one side (it should begin to rise up)
  13. Then flip using tongues
  14. Quickly cook on the other side for a couple of minutes - until there are brown speckles (but don't over-do it else it'll be crispy, you want them to remain soft)
  15. Once cooked, transfer to a plate, and repeat the process with the rest of the flatbreads
  16. If you're not serving immediately, cover the plate of stacked flatbreads with a slightly damp tea-towel to keep moist and soft
  17. Serve warm

Notes

Do not roll out each roti and stack them raw, they will stick together.

You can easily halve or double this recipe depending how much dough you need.

Nutrition Information

Yield

6

Serving Size

1

Amount Per ServingCalories 138Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 498mgCarbohydrates 31gFiber 1gSugar 0gProtein 4g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

See more: By Ingredient, Featured Recipes, Indian, Indian Take Away, Recipes, Sides, Vegan Recipes, Vegetarian

Easy Flatbread Recipe | 3 Ingredients Only | Hint Of Helen (2024)

FAQs

What are the 4 types of flat bread? ›

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

What is the difference between flatbread and loaf bread? ›

Naan is a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread. The higher protein content of naan will allow you to feel fuller for longer and curve cravings.

What kind of flour is used in flatbread? ›

The choice between one or the other is only complicated by the different nutritional benefits and recipe adjustments for each (via Healthline), leaving you with a lot of extra thinking to do. Fortunately, when it comes to baking flatbread, there's only one type of flour you need: barley flour.

What makes a flatbread a flatbread? ›

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

What is the difference between yeast bread and flat bread? ›

Answer: The yeast causes the formation of carbon dioxide gas through fermentation of the sugars in the bread dough. A bun is a small, sometimes sweet, bread-based item or roll. A flatbread is a bread made with flour, water, and salt, and then thoroughly rolled into flattened dough.

Are tortillas and flatbread the same? ›

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour.

Which is healthier, pita or flatbread? ›

Side-by-side, bread contains a little more fiber and slightly fewer carbs than a pita, making it a somewhat more nutritious option. Pitas are lower in sodium than bread, so that it may be the best option for those eating a low-salt diet.

Why should bread not be refrigerated? ›

The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.

Can I use baking soda instead of baking powder for flatbread? ›

Simple Tip! If a recipe calls for a tablespoon of baking powder, you'll want to substitute with a teaspoon of baking soda. You'll also want to add 2 teaspoons of vinegar or lemon juice to your batter.

Can I use plain flour instead of bread flour? ›

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

What do you serve with flatbread? ›

Best Combinations
  1. Blue cheese, caramelized onion, pear and aged balsamic vinegar.
  2. Pizza sauce, mozzarella cheese, onion and red bell pepper.
  3. Scrambled eggs, tomato, spinach and cheese of your choice.
  4. Cooked ground meat with taco seasonings or canned chili beans, diced green bell pepper, tomato, onion, cheddar cheese.

What are the four types of flat breads? ›

The majority of flat breads are consumed in North Africa, the Middle East, and the Indian subcontinent. Major types include “chapati,” “roti,” “naan,” “paratha,” “poori,” “balady,” “pita,” and “barabri.” These breads typically have high crust-to-crumb ratios and limited crumb.

Is flatbread dough the same as pizza dough? ›

But the difference between the two really comes down to the ingredients, they both need flour, water, and salt, but pizza dough has an additional ingredient, yeast. Pizza dough is a leavened dough where flatbread is unleavened, giving it that flat texture.

Why are my flatbreads hard? ›

As the dough contains oil, you should be able to roll it without too much extra flour to stop it sticking. And you don't want too much flour on the outside as this can make the flatbreads hard.

What are 4 types of bread? ›

So whether you're a bread lover or just curious about the varieties offered, read on and discover your new favourite bread.
  • White bread. White bread is the most common type of bread in many countries. ...
  • Wholewheat bread. ...
  • Rye bread. ...
  • Sourdough bread. ...
  • Multigrain bread. ...
  • Baguette. ...
  • Ciabatta. ...
  • Pumpernickel bread.
Feb 7, 2023

What are the five 5 types of bread? ›

What are the 5 types of bread?
  • Yeast Bread.
  • Buns and Rolls.
  • Flat Breads.
  • Wraps.
  • Quick Breads.
Apr 21, 2021

What are the names of Mexican flat breads? ›

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.

What is flat Italian bread called? ›

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

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