This Simple Soft Flatbread is ridiculously easy to make and is unbelievably delicious. It’s soft and pliable so it’s perfect for using as a wrap for anything. Slather it in some butter and honey and it’s heavenly!
We have been in flatbread heaven at our house. We can’t get enough of this amazing stuff.
Ever since I came across this recipe for Simple Soft Flatbread, we can’t seem to stop eating it. I’ve made it three times in the past five days and I’m sure I’ll make it a few times this week (like probably tonight). It’s truly phenomenal.
I made this flatbread the other night to go along with some Butter Chicken. Both the chicken and flatbread completely won us all over. I was torn all weekend trying to decide which recipe to share first. Obviously the flat won, but I’ll share the chicken next post so just sit tight.
If you’ve never made homemade flatbread before, you will be blown away how incredibly simple it is. Start to finish it takes about 40 minutes and that’s only because you need to let the dough rest for 30 minutes. I promise you it’s so easy peasy!
Besides eating it stuffed with the butter chicken and dipping it in the sauce, we have slathered it with butter and honey, with butter and cinnamon & sugar, we tried some with Nutella smeared on top and also peanut butter. It’s delicious with anything!
I would have gotten a picture of this flatbread slathered in butter and honey but I had some hungry boys chomping at the bit to eat this. They can only wait so long for me to take photos.
Just make this once and I promise you that you’ll never want to buy store-bought flatbreads again. It’s kind of life-changing.
Simple Soft Flatbread
Ingredients
- 2 cups all-purpose flour (level cups, unsifted, not packed)
- 1/2 teaspoon salt
- 3 1/2 tablespoons butter
- 3/4 cup milk
- Oil (for cooking, about 1 to 2 tablespoons is all)
Instructions
- In a medium saucepan, combine the butter and milk and heat on low just until butter is melted. Remove pan from heat and add the flour and salt. Stir until well combined.
- Sprinkle work surface with flour then knead for a few minutes until it is smooth (this doesn’t take very long). Add extra flour if the dough is too sticky. (You want it super soft, but not sticky )
- Wrap with plastic wrap and rest at room temperature for 30 minutes.
- Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ thick.
- Dip a pastry brush in the oil and spread over the bottom of a non stick pan with it. Heat the pan over medium heat.
- Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up, then flip and cook the other side, pressing down gently if it begins to puff.
- Stack the cooked bread and keep wrapped with a lightly damp towel (I just use a spray bottle of water and give a towel a few squirts.
- Cook remaining pieces the same way. Eat anyway you please! It’s soooo good!
- Category: Breads
Recipe Source: RecipeTin Eats
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
I love homemade flatbread! Yours looks delicious!
Thanks Kelsie! I made it again tonight! It’s amazing!
This looks amazing!!! If I wanted to make a lot to last a week or so, what is the best way to store it? Ziploc bag?
Hi Erin! Yes you can store it in a Ziploc bag, but honestly it’s the very best when you make it fresh. It’s so fast and easy to make. I stored a couple pieces of it in a Ziploc bag and the next day just covered it with a slightly damp paper towel and put it in the microwave for about 20 seconds. If you make enough to keep for a week, I would keep it in a Ziploc bag in your refrigerator. Hope you love it.
One more thing Erin, the dough will actually keep in the refrigerator for about 3 days. You can keep it wrapped in saran wrap or divide it up, roll out each round and have them ready to cook. Just make sure you use wax paper or saran wrap between each piece and then keep that in a Ziploc bag.
Do you usually double or triple this for your family? Or does it work better to do one batch at a time?
Hi Jennifer, I usually double these for my family and it works just great. You obviously divide the dough into 8 pieces. It would work just as well tripling it also. Let me know if you give it a try. Once you taste it, you’re going to want to make it all the time.
I love this recipe! My son helped me make a double batch tonight. Do you think the raw rolled out flats would freeze well? I have dexterity issues so making and cooking a bunch at once is tough. Was thinking if I had help premaking a bunch one day a month I could thaw what I want and cook them up for a meal.
Hi Nicole! I’m so happy to hear you loved this. Honestly, we could eat this every night with dinner slathered in butter and honey. Our favorite is to dip it in the sauce for my butter chicken, it’s to die for. I’m honestly not sure how it would work freezing the rolled out flats, but I definitely think it’s worth trying. Let me know if you do give it a try, I’d love to hear how it turns out. I think it would be ok, maybe just not quite as “fresh” tasting, but maybe it would be, who knows?
I have not made this, but a quick web search tells me you can freeze flatbread by spraying a square of plastic wrap with oil to prevent sticking, then freeze the wrapped dough. When ready to eat, let thaw in your fridge and “fry” as usual. Hope you find a system that works for you 🙂
delicious honey recipe, i will try to make it this weekend, thanks for sharing, there are more recipes of this kind on this website?
Hi
Is it possible to use glutenfree flour successfully with this recipe?
Hi Sam! Sorry, but I have never tried this flatbread with gluten free flour so I’m not sure how it would turn out.