5 Homemade Flatbread Recipes

Ingredients

• 3 cup All-purpose flour (For butter naan)
• 2 tsp Instant yeast (For butter naan)
• 1 tsp Sugar (For butter naan)
• 1 tsp Salt (For butter naan)
• 0.75 cup Warm milk (For butter naan)
• 0.5 cup Whole-milk yogurt (For butter naan)
• 3 tbsp Melted butter (Use 1 tbsp in the dough and brush the remainder over the cooked naan)
• 2 cup All-purpose flour (For flour tortillas)
• 1 tsp Baking powder (For flour tortillas)
• 0.5 tsp Fine salt (For flour tortillas)
• 0.25 cup Olive or avocado oil (For flour tortillas)
• 0.75 cup Warm water (Approximately; for flour tortillas)
• 2.5 cup All-purpose flour (For pita bread)
• 2 tsp Instant yeast (For pita bread)
• 1 tsp Sugar (For pita bread)
• 1 tsp Fine salt (For pita bread)
• 1 tbsp Olive oil (For pita bread)
• 1 cup Warm water (For pita bread)
• 2 cup All-purpose flour (For lachha paratha)
• 0.5 tsp Fine salt (For lachha paratha)
• 0.75 cup Warm water (Approximately; for lachha paratha)
• 0.25 cup Ghee or neutral oil (For layering; use extra flour for dusting)
• Extra flour (For dusting and layering)
• 2 cup All-purpose flour (For garlic herb flatbread)
• 2 tsp Baking powder (For garlic herb flatbread)
• 0.5 tsp Fine salt (For garlic herb flatbread)
• 0.75 cup Greek yogurt (For garlic herb flatbread)
• 1 tbsp Olive oil (For garlic herb flatbread)
• 2 tbsp Melted butter (For garlic herb butter)
• 2 cloves Garlic (Minced; for garlic herb butter)
• 1 tbsp Fresh parsley (For garlic herb butter)
• 0.5 tsp Italian herbs (For garlic herb butter)

Steps

1. 1

   Butter naan: In a bowl, mix the flour, instant yeast, sugar, and salt.

2. 2

   Add the warm milk, yogurt, and 1 tablespoon of the melted butter. Mix until a dough forms.

3. 3

   Knead the dough for 8–10 minutes, until it is soft and smooth.

4. 4

   Cover the bowl and proof for 60–90 minutes, until the dough doubles in size.

5. 5

   Divide the dough into 8 portions and roll each portion into an oval.

6. 6

   Heat a cast-iron skillet until very hot. Cook each naan for 1–2 minutes, turning when bubbles appear and golden spots develop.

7. 7

   Brush the hot naan with the remaining melted butter and serve immediately.

8. 8

   Flour tortillas: Mix the flour, baking powder, and fine salt.

9. 9

   Add the oil, then gradually mix in the warm water until a soft dough forms.

10. 10

    Knead until smooth. Cover and rest the dough for 30 minutes.

11. 11

    Divide the dough into 8 balls and roll each one into a very thin 8-inch round.

12. 12

    Heat a dry skillet. Cook each tortilla for 30–45 seconds per side, stopping when light brown spots appear.

13. 13

    Stack the cooked tortillas inside a clean towel to keep them soft and flexible.

14. 14

    Pita bread: Combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix into a dough.

15. 15

    Knead the pita dough until smooth, cover it, and allow it to rise until doubled. Divide, roll into rounds, and cook in a properly preheated oven or very hot skillet until puffed and cooked through.

16. 16

    Lachha paratha: Mix the flour and salt. Gradually add the warm water and knead for 6–8 minutes, until soft.

17. 17

    Cover and rest for 30 minutes, then divide the dough into 6 balls.

18. 18

    Roll one ball into a very thin circle. Brush it with ghee or oil and dust lightly with extra flour.

19. 19

    Pleat the dough accordion-style, roll the resulting strip into a tight spiral, and tuck the end underneath.

20. 20

    Rest the shaped spiral for 10–15 minutes, then gently roll it into a 6–7-inch round.

21. 21

    Cook on a medium-hot skillet until golden spots appear on both sides.

22. 22

    Gently crush the hot paratha to separate and reveal its flaky layers.

23. 23

    Garlic herb flatbread: Whisk together the flour, baking powder, and fine salt.

24. 24

    Add the Greek yogurt and olive oil, and mix until a soft dough forms.

25. 25

    Knead gently for 2–3 minutes. Cover and rest for 20 minutes.

26. 26

    Divide the dough into 6 pieces and roll each into an oval.

27. 27

    Cook the flatbreads in a hot skillet for 1–2 minutes per side.

28. 28

    For the garlic herb butter, mix the melted butter with the minced garlic, parsley, and Italian herbs.

29. 29

    Generously brush the garlic herb butter over the hot flatbreads and serve.

Notes

The provided description is truncated during the pita method; its later ingredients and method were not visible. The pita finishing instructions are therefore a cautious reconstruction. The source recommends weighing flour, keeping cooked flatbreads covered in a clean towel, thoroughly preheating the oven for pita pockets, avoiding overcooking tortillas, and resting shaped lachha paratha for better layers. Nutrition is approximate and represents the full listed batch, not per serving.

Nutrition per serving

• bread
• flatbread
• vegetarian
• homemade
• skillet-cooked
• baked
• wraps
• meal-prep