Expand your bread-making skills with these three essential flatbread recipes. From the simple, versatile Flour Tortilla to the fluffy, yeast-risen Naan and the classic pocket-forming Pita, you’ll have a flatbread for every meal.
1. Soft and Pliable Flour Tortillas
Ingredients
You will need 4 cups all-purpose flour, 1 \frac{1}{2} tsp salt, 2 tsp baking powder, 1 \frac{2}{3} cups hot water, and \frac{1}{4} cup unsalted butter, melted.
Instructions
* Prepare the Dough: In a large bowl, whisk together the flour, salt, and baking powder. Pour in the melted butter and rub it into the dry mixture with your hands until it resembles coarse crumbs. Gradually add the hot water while mixing until a soft, shaggy dough forms.
* Knead and Rest: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth and elastic. Divide the dough into 16 equal balls. Cover the balls with a clean kitchen towel and let them rest for at least 30 minutes to allow the gluten to relax.
* Roll and Cook: On a lightly floured surface, roll one dough ball at a time into a thin, 8-to-10-inch circle. Heat a dry skillet or griddle over medium-high heat. Cook the tortilla for about 30–45 seconds per side, flipping once. It should develop small brown spots and may puff slightly.
* Serve: Transfer the cooked tortillas to a towel-lined basket or container to keep them warm and soft until serving.
2. Fluffy and Chewy Naan Flatbread
Ingredients
You will need 2 cups all-purpose flour, 2 tsp sugar, 1 tsp instant yeast, \frac{1}{2} teaspoon salt, \frac{3}{4} cup warm water, 2 tbsp plain yogurt, and 2 tbsp olive oil or melted butter.
Instructions
* Activate Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for 5–10 minutes until it is frothy. Whisk in the yogurt and olive oil/melted butter.
* Form Dough: In a large bowl, mix the flour and salt. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
* Knead and Rise: Turn the dough out and knead for 5–8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 \frac{1}{2} hours, or until doubled in size.
* Shape and Rest: Punch the risen dough down and divide it into 6–8 equal pieces. Roll each piece into a ball. Cover and let them rest for 10 minutes.
* Roll and Cook: Roll each ball into an oval or teardrop shape, about \frac{1}{4}-inch thick. Heat a cast-iron skillet or griddle over medium-high to high heat. Cook one naan at a time for about 1–3 minutes per side. The bread should puff up and develop charred spots.
* Finish: Serve warm, optionally brushing with melted butter or garlic butter.
3. Classic Pocket Pita Bread
Ingredients
You will need 2 \frac{1}{4} teaspoons yeast, 1 tsp sugar, \frac{3}{4} cup warm water, 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp olive oil.
Instructions
* Activate Yeast: In a medium bowl, combine the warm water and sugar. Sprinkle the yeast over top and let it sit for 5–10 minutes until it is frothy.
* Make Dough: Stir in the flour, salt, and olive oil. Mix until the dough comes together.
* Knead and Rise: Turn the dough onto a work surface and knead for 5–7 minutes until the dough is soft and smooth. Place the dough in an oiled bowl, cover, and let it rise for about 1 hour until doubled in size.
* Divide and Rest: Punch the risen dough down and divide it into 8 equal pieces. Roll each piece into a small ball. Cover and let rest for 20 minutes.
* Roll and Cook: Roll one dough ball at a time into a thin, 6-to-7-inch circle (about \frac{1}{8} inch thick). Preheat a very hot dry skillet or griddle (or use a baking stone in a 450^{\circ}\text{F} oven). Cook the pita for about 30 seconds to 1 minute per side. The high heat is key—it will cause the pita to puff up and form a pocket.
* Serve: Remove the pita when it’s puffed and lightly browned, and wrap it in a clean kitchen towel to keep it soft before serving.
