Puffy flatbread

Soft and puffy flatbread can be used for Sandwich Tacos (thanks Taco Bell) or it can be as a substitute for naan or pita. Put some tomato sauce and melt some cheese on top and you've got yourself a fantastic personal pizza.
8 to 10 small flatbreads (6 pita sized ones)
schedule 15 minutes
schedule 15 minutes
schedule 1 hour and 30 minutes


  • 305 grams all purpose flour (2 1/2 cups)
  • 15 grams olive oil (1 tablespoon)
  • 4 grams instant yeast (1 teaspoon)
  • 7 grams salt (1 teaspoon)
  • 227 grams warm water (1 cup - 100 F or so)


Add all your ingredients into a large bowl. 

Mix everything thoroughly with a spoon until there's no dry flour on the bowl. This dough should be pretty wet and shaggy. 

You will want to knead with your hands at this point but you should add as little extra flour as possible. I suggest oiling your fingers and possibly adding a little extra oil to the bottom of the bowl before kneading which should help a little with the sticking problems. Knead as much as you can, about 2 or 3 minutes. 

Get the dough into roughly a ball shape and let it rest in the bowl (covered) in a warm spot in your kitchen for one hour. 

After one hour, flour a flat surface and dump out your proofed dough. At this point you will want to divide the dough into 8 to 10 pieces. If you have a scale, I shot for 75 to 80 grams each for a 4.5 inch round pastry. Divide into larger portions if you want a larger flatbread. 

Roll each portioned dough piece out into balls. 

Place a large skillet or griddle over medium low heat. 

While pan is pre-heating, start shaping each dough ball one at a time into a disk. You will need to sprinkle flour on the dough and the flat counter if the dough is really sticky. Press or roll (with a rolling pin) the dough into flatter and wider disks. Flatbread will puff up, but it will not puff out, so the diameter of the disk you have pre-cook is what you will end up with after cooking. 

Once you have a 4 to 5 inch diameter disk, transfer it carefully to the hot skillet or griddle. Cook for 2 minutes on the first side and flip. Continue cooking for around 2 minutes on each side until you start seeing brown spots on the dough. The flatbread may puff up during this process and that is a good thing. Press it down with a spatula to keep it consistently cooking.

Once your flatbread is spotted on the outside and puffy, add it to a plate or pan covered with a clean towel. The towel allows the flatbreads to steam themselves a little which makes them even more pliable. 

Continue this process for all of your dough balls until they are all turned into flatbread. 

Serve and enjoy. 

Have you made this recipe? Tag @beerinator and let him know!


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