Garlic Herb Flatbread

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You guys, homemade flatbread! And it’s so easy and delicious.

How had I never tried this before? Let’s get in the kitchen and make bread together, shall we?

This recipe is a reader request. After sharing my Chickpea Shawarma Sandwich, which is wrapped in pita bread, someone requested I share my take on a simple, homemade flatbread recipe. I couldn’t have agreed more! So, I got to work.

This recipe is so simple, requiring just 8 ingredients1 bowl, and easy-to-master methods. Plus, it gets a wholesome touch with the addition of spelt flour, which adds nutrients as well as a slightly nutty flavor.

If you’ve had any trouble making bread in the past, flatbread is a great place to start.

For one, there’s no baking involved, which simplifies the cooking process. And once you’ve mastered the rise (and trust me, you totally can), all that’s left is rolling out the dough and cooking it on the stovetop. So easy, such incredible results.

Most importantly, what does it taste like? So good! It’s:

Pillowy
Tender
Warm
Savory
Garlic- + Herb-infused
Satisfying
& Delicious

This recipe is such a great one to have on hand for everyday use! Flatbread makes the perfect base for pizzas, dipping into hummus or soup, or using as a wrap for things like Chickpea Shawarma Sandwichesmmm, so good.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it!), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your handy work. We love seeing what you come up with. Cheers, friends!

Garlic Herb Flatbread

1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.
Author Minimalist Baker
Print
4.92 from 119 votes
Prep Time 1hour30minutes
Cook Time 30minutes
Total Time 2hours
Servings 6(flatbreads)
Course Bread, Snack
Cuisine Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? Best when fresh

Ingredients

  • 1packetactive dry yeast(1 packet yields 2 1/4 tsp)
  • 2clovesgarlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 1Tbspminced herbs (rosemary and thyme)
  • 3/4tspsea salt
  • 1/2tsporganic cane sugar
  • 1 ¼cupsBob’s Red Mill Unbleached All-Purpose Flour
  • 3/4cupBob’s Red Mill Spelt Flour (or sub more all purpose)
  • 1Tbspolive oil(plus more for coating bowl)
  • 3/4cupwarm water*

Instructions

  • To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
  • Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  • Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  • Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  • Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
  • In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
  • One at a time on a lightly floured surface, roll each piece of dough into a large circle that’s fairly thin (not paper thin, but less than 1/8th inch thick – see photo).
  • Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  • Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

Video

Notes

*Temperature of water should be about 110 degrees F (43 C) or the temperature of bath water. It shouldn’t be too hot to the touch (or it can kill the yeast) or too cool (or it won’t activate the yeast).
*Recipe loosely adapted from Food Network.
*If you want to freeze these, we would recommend freezing the dough since the cooked flatbread really is best when fresh.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1flatbreadsCalories: 175Carbohydrates: 32.6gProtein: 5.3gFat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 270mgFiber: 3gSugar: 0.8g

We no longer accept sponsored content, but this post was originally sponsored by Bob’s Red Mill, though all opinions remain our own. We love this brand and the integrity of its products. Thank you for supporting the brands that support Minimalist Baker.

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Reader Interactions

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  1. Sdhomecooksays

    This was fantastic. Thank you. So easy. I needed to let it rise about 2 hours. I made this and hummus. Yum! Feeling very accomplished.

    Reply
  2. Donnasays

    I just finished making these to go with some humus. I had to make two batches because the first batch didn’t stay around long enough to have with the humus. This is the best flatbread recipe I have tried. They came out perfectly. Thank You!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy the recipe, Donna. Thank you for sharing! xo

      Reply
  3. Jaysays

    Mmmmmmm YES! Super easy to follow, full of flavour and they will go with just about anything, especially if you chop and change the aromatics and herbs (no pun intended…I think). I’ll not be ordering Naan’s with my curries anymore :)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you enjoyed this flatbread, Jay. Thanks so much for the great review!

      Reply
  4. Eva Brennersays

    Yummy!! This was delicious!! I used half whole meal flour and half white flour, and omitted oil. We had it as a side for your vegan chickpea shakshuka. It was perfect.

    Reply
  5. Jackiesays

    Love this recipe! It’s almost impossible to mess this up. This is probably the 3rd or 4th vegan flatbread recipe I’ve attempted and since receiving the email in my inbox our family has made it 5 times :) I love that my toddler can help with kneading the dough and actually looks forward to using this as a vessel for veggie curry. I took a chance and individually froze leftover pieces and heated them in the convection oven and they were still delicious! Thank you for yet another weeknight gem!

    Reply
  6. Jansays

    Could I replace the spelt flour with AP flour equally? Also, could you use dried herbs? If yes, does it change how much to use in the recipe?

    Reply
    • Support @ Minimalist Bakersays

      Hi Jan, Other readers have reported success using all purpose flour! And dried herbs would be fine – we’d suggest 1 tsp. Hope you love it!

      Reply
  7. Linda P.says

    I made these this morning to go with a soup I made for lunch. My husband, who usually doesn’t love either garlic or rosemary, loved these as much as I did. I have a feeling I’ll be making these often.

    Reply
  8. Carolinesays

    Can I knead this in my kitchenaid with a dough hook or must it be done my hand?
    Thanks.
    PS: Sorry for all the comments recently, but I am making loads of your recipes right now.

    Reply
  9. Annasays

    What is the purpose of oil in bread based recipes please? (Baking noob here)

    I’m on a whole food plant based diet, without oil, gluten or added sugar and am desperate to try this recipe.

    Reply
    • Support @ Minimalist Bakersays

      Hi Anna! Oil and other fats add flavor and help create a more tender texture in baked goods. For this particular recipe you can omit the oil and it should still work well! But if you are looking for a gluten free option, you can try our gluten-free flatbread. Hope this helps!

      Reply
  10. Ssays

    Hi there! Is it possible to make this with sourdough starter? If so, do you know how much starter? Thanks :)

    Reply
    • Support @ Minimalist Bakersays

      Hi, That’s a neat idea! We haven’t tried it so we’re not sure on the amount, but think it would work. Let us know if you give it a try!

      Reply
  11. Aureliasays

    If freezing the dough, what would be the procedure for unfreezing? Just thaw and roll out? Thank you.

    Reply
  12. lynsays

    Delicious. I’ve made these on a hot bque lava rock on the grill and also on a hot flat electric grill – where on each you can do more than one at a time. I find no oil on cooking area works the best. I usually make a large batch = 4 1.2 c flour, at a time and freeze for later all the time…then cut to fit into toaster, but make sure you watch them! Or warm tinfoil in over or a quick micro to heat some. Sometimes I add 1/2 tsp of baking soda also to enhance the bubbles when cooking. I’ve made them thick, thin and used fennel and cumin and other spices as well….just can’t go wrong. If you like these ‘puppies’, check out a recipe for naan bread too – very similar….just experiment…really can’t go wrong….a basic bread through all cultures. cheers.

    Reply
  13. Shelleysays

    I’d love to see a gluten-free version of something similar to this. Thank you for all your great recipes and tips!

    Reply
  14. Jackiesays

    Doesn’t minced garlic prevent the yeast from working? I have always been told garlic has antibacterial properties and will kill the yeast.

    Reply
  15. Josie Msays

    These are great! I used equal amounts of AP and spelt flour, maybe even a little more spelt.

    Reply
  16. Melania Barrantessays

    Hi!! Pls make the video for this🙏🏼🙏🏼
    Can the Doug be freeze/ or kept in the freezer? For a day or two 🤔
    Thank you!!
    You are wonderful
    Sending you loads of love 😘❤️💪🏻🙏🏼

    Reply
    • Support @ Minimalist Bakersays

      Thank you for your kind words and great idea, Melania! Yes, the dough can be frozen.

      Reply
  17. Judisays

    I have made this many times with amazing success from the beginning. I moved from a coastal area to desert 1142 ft above sea level. My first attempt was a failure. It didn’t rise although it was a warm enough day. I cooked it anyway but it wasn’t very good. I blamed my yeast but it proofs perfectly. I know it isn’t recipe’s fault. Any suggestions?? Now I’m almost out of spelt and haven’t found it anywhere in my new area. I don’t want to give up this easy bread!!

    Reply
    • Support @ Minimalist Bakersays

      Bummer! We’d suggest buying fresh yeast and keeping it in the freezer, if you don’t already. Let us know if you give it another try! xo

      Reply
  18. Amy Trempersays

    Can you sub the AP flour for whole wheat? If so, does this change the water ratio? Thanks!

    Reply
  19. James Aberysays

    Greetings from the UK, thank you these were really great to make with my children and I couldn’t believe how tasty they were, l can easily see these becoming a family favourite.
    Take good care of yourselves and stay well.

    Reply
    • Support @ Minimalist Bakersays

      Great! We’re so glad you all enjoyed them. Thanks for your kind words and lovely review!

      Reply
  20. Cathysays

    I make these frequently now, my husband LOVES them. Last night I made the batch into 16 minis and topped them with black bean sliders and avocado aioli. They were a perfect combo!

    Reply
    • Rebeccasays

      This is a super good idea. Normally I pair this bread with roasted saucy dishes or Indian flavors, but sliders are genius!

      Reply
  21. Jesssays

    I made these flatbreads last night to go with lentil soup. It was amazing!! I’ve always doubted myself in making anything with active yeast, but these turned out delicious and I will definitely be making them again.

    I cooked them in a cast-iron skillet and had to turn the heat down to low-medium because the first one burned (don’t worry, I still ate the edges). I used 2 cups of all-purpose flour and 2/3 cup water.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them! Great job =) Thanks so much for sharing, Jess!

      Reply
  22. Emma Harkinssays

    This turned out amazing! I accidentally used dead yeast, my dough didn’t rise at all, but I decided to still give it a go. It was great! Going to give it another go today with fresh yeast and I’m sure it will be even better!!

    Reply
    • Emma-Anne Lonsfordsays

      Holy cow, these flatbread were fantastic. We are not gluten free so I subbed regular all-purpose flour and a fourth of a cup of white wheat. I also cooked them for 2.5 minutes on medium low in a cast iron pan. Huge hit, I will absolutely be making these again! I also want to double the recipe and make it as pizza dough.

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you enjoyed them, Emma-Anne! Thanks for sharing your experience!

        Reply
  23. Shantellsays

    Yumm! Made this to go with the Greek goddess bowl. I used a cast iron skillet and I had to cook it on low heat. If I did medium high, they would have all been burnt to a crisp. But they tasted amazing!

    Reply
  24. Angelasays

    I have made these so many times, they always turn out delicious. Making some tonight to go with butter chicken. Perfect with curries!! Thank you for posting.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Angela! Thanks so much for the lovely review! xo

      Reply
    • Support @ Minimalist Bakersays

      Hi Denise, we’re not finding anywhere it’s labeled gluten-free. Would you mind letting us know where you see that?

      Reply
      • Denisesays

        My bad 🤗 I had searched “gluten-free”, and then read the prominently displayed Recipe Key and assumed that it was categorizing the recipe without noticing that it was in fact a key, not a descriptor.

        Reply
          • Support @ Minimalist Bakersays

            Hi, sorry for the confusion. Unfortunately, once you add a search term, the filter is no longer active. We’ll see if we can find a way to troubleshoot that.

  25. Jennsays

    I messed this recipe up some how. Help! My dough was dense and flakey. It did not rise and get fluffy like breads usually do.

    Reply
  26. Noplanetbsays

    This is made every week in my house now, my fussy children love them too , we use them as a wrap or with soup, my children take them for school lunches with nothing on instead of a sandwich. Spot on recipe that always gets rave reviews from everyone who I give home cooked food to!

    Reply
  27. Cherisays

    This was SO GOOD. I made lentil soup for dinner and realized that I didn’t have any bread and happened across this recipe. Well.. AMAZING. I’ll be making this again over and over.
    Next time I’ll be smothering them with hummus and falafel.

    Reply
  28. Maisays

    I’ve made this recipe more times than I can count. Actually, I’ve only purchases store-bought loaves of bread a couple times since the beginning of the pandemic (March). I’ve been using this bread for everything! I make a very plain (no garlic or herbs) batch for my son’s pb&js, but he also loves garlic-y ones for turkey sandwiches. My partner also loves them with (a lot! of ) onion powder added. I’ve mastered these breads because of the pandemic! :D Haha.

    Because I make them so often, I started doubling, then tripling, then quadrupling the batch- which is when I found out that when quadrupled, the portions come out to even cups and tablespoons. For me, it makes about 16 breads. It comes out to:

    8 c flour
    3 T yeast
    2 T sugar
    1 T salt

    4 T olive oil
    3 c warm water

    So, I’ve been making quadruple batches ever since! I’m actually in the middle of making two quadruple batches right now…!

    Anyone who has issues with them being too crisp probably just needs to adjust their burner temp and cooking time. There can be a lot of variation between stovetops. On my electric stove, they cook 2.5 minutes per side just below medium heat. They are foldable and soft with a few crisp spots. Just experiment, if it turns out crispy then turn down the heat and cut the cook time down a little. This is an awesome recipe that anyone can master! If they didn’t turn out perfectly the first time, tweak and try again!!

    Reply
  29. ALEJANDRAsays

    Super easy, and soo delicious! My husband also loved it. I’ll be making this often for sure. Thanks again for another amazing recipe.

    Reply
  30. Aj Ylizaliturrisays

    I knew I should have proofed the dough. Didn’t rise, so nope. I realize it’s user error, but the first time i try a recipe, i just do exactly as it says.

    Reply
  31. Leosays

    These were pretty great, but i feel like they were a little crispy and not that foldable. Are they supposed to be able to be folded in half to hold meat etc.? The also cooked much faster than 2.5 minutes per side. More like 75 second on each side.

    Reply
    • Dana @ Minimalist Bakersays

      I’d say cook for slightly less time if you felt they were too crispy and difficult to fold. You can also roll them thinner to help with that as well!

      Reply
  32. Shansays

    Really appreciate a real baker
    offering something so sweet and simple.
    Hope Happiness Goodness Prevails

    Reply
  33. Janice (from The Netherlands)says

    I absolutely love this recipe! We eat it with beef kebabs from the grill and tzatziki sauce and some fresh veggies. It tastes perfect. Thanks for the recipe.

    Reply
  34. T-Dabssays

    I made this tonight and grabbed a bunch of herbs outta my garden. This was soooo delish. My hubby and both kids LOVED them. My 12 yo even cooked them up perfectly in the skillet Gonna have to make dbl next time. Used a couple to make veggie/caprese flatbreads with pasta. Awesome….but amazing plain too.

    Reply
  35. sandiesays

    Hi,
    Will these be ok made in the morning for an evening meal if the cooking is left until last thing, or will they over prove and spoil?
    What should I do to store? Maybe fridge, but at what stage?
    Thanks.

    Reply
    • Support @ Minimalist Bakersays

      Hi Sandie, we haven’t tried an overnight rise, but we think it might work! Let us know if you try it!

      Reply
  36. Ellensays

    This is an amazing recipe!!! I’m out of sugar. Will the recipe still work? Any substitute you would recommend?

    Reply
    • Support @ Minimalist Bakersays

      Hi Ellen, we haven’t tried it without sugar but it should still work. Let us know how it turns out if you give it a go!

      Reply
  37. Rikesays

    I have made this recipe at least 20 times since London is under lockdown,
    I am adding a whole bunch of fresh herbs from the garden, currently a combination or marjoram and thyme is my favourite, I eat them with absolutely everything, anything goes, believe me, they are addictive.

    Reply
  38. Laura Msays

    I am really excited about making my own flat breads. I am wondering about all whole wheat flour though? It is thicker and different things might have to be done. For health reasons I am sticking to complete carbohydrates instead of simple carbohydrates and sugars. If not whole wheat flour, would oat flour work? I make my own.

    Reply
    • Support @ Minimalist Bakersays

      Hi Laura, we haven’t tried either, but think whole wheat would probably work better than oat. Let us know if you try it!

      Reply
  39. Ashlynnesays

    These wraps are absolutely delicious! They’re a regular for my husband and I. I make them for falafel nights, chickpea wraps and others. Sometimes I use a tablespoon of garlic powder instead of fresh and it takes fantastic!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoy them, Ashlynne! Thanks so much for the lovely review!

      Reply
  40. CJsays

    What can I say. It was a hit again. Especially with my family. Had it with Shakshuka and brown rice. Superb!!!

    Reply
  41. Jessisays

    Ok, so I’ve finally made this. I have put it to proof and am up to the part of dividing the dough into 6 pieces. I haven’t removed the proofed dough yet from it’s bowl. Trying to figure out what to do with it bc I want this for the morning. Do I leave it in the bowl in the fridge over night? Or do I continue cutting it into the 6 pieces and then put it away? All I know is I don’t want to make it right now. Want to taste it fresh as u suggested. Can u please let me know what I should do with it?

    Reply
    • Dana @ Minimalist Bakersays

      Hi Jessi. You can go either way. I’d probably cut them into 6 portions, cover, and refrigerate. Although cutting them and cooking them the day of should also work! Let us know how it goes.

      Reply
  42. Jessisays

    I’m all out of fresh garlic. Can I use garlic powder? Can it be made plain without any herbs or garlic? Just asking so that I can make it for breakfast. I don’t want garlic so early in the a.m

    Reply
  43. Diānasays

    Hi!
    I’m wondering whether using cornflour instead of the spelt would be ok?

    Reply
    • Support @ Minimalist Bakersays

      Hi Diana, we haven’t tried that and aren’t sure how it would turn out. It would probably have a different texture, flavor. Let us know if you give it a try!

      Reply
  44. Hannahsays

    Made these last week now they are added to the weekly menu!! Soooo goood! Light and fluffy and so easy to make!
    Thanks!!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  45. [email protected]says

    i love these photos, and those measuring cups!!!! the plastic ones i have always break and i think its time i invest in something more durable. any recommendations or link? thank you! i love reading your blog, it’s set up so nice, easy to search, fun, and everything is so clickable!!!

    Reply
  46. Marionsays

    I would give this recipe 5 stars.

    I made this today to go with the soup I was making. The directions were easy to follow. I used whole wheat flour for the spelt flour and it came out delicious. I used a little extra garlic as well.

    I also used the flatbread to make a steak & cheese flatbread and it was a flavorful combination.

    The flatbread came out from the pan after 2 1/2 minutes on each side perfectly.

    Reply
  47. Trixiesays

    This recipe is sooo easy to make and the outcome is just pure goodness! Made this with all purpose flour because we have no spelt flour at home. The flatbread pairs so well with curry! Also, I made pizza dough using this recipe. Was able to make 2 large enough pizzas! I’m so happy I came across this; I have been sharing it to friends and family ever since!

    Reply
  48. Edra Mariesays

    Hello, hello!! I’m going to try this recipe for the first time, but I only have instant yeast. Can I use it? Can I always substitute dry yeast for instant yeast in bread recipes?

    happy quarantine :)
    Edra Marie

    Reply
  49. Heathersays

    Amazing! Such an easy and delicious recipe. I used the flatbread to make little personal pizzas and my three year old just loved it!

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but it sounds promising. Maybe up to 24 hours? Let us know if you try it!

      Reply
  50. Arynsays

    OH-MY-GOODNESS! RESULT: so soft and pillowy! I LOVE IT!

    Notes:
    – I used only AP
    – I didn’t have olive oil so I used sunflower oil. Worked just as well.
    – I only used garlic. Eventhough I already added extra garlic, next time I’ll add even more because I like my food VERY garlicy haha
    – I live in a very hot and humid climate and my dough was already doubled in size in about half an hour! So if your dough doubles in less than an hour, it’s definitely already ready to use.

    Thank you so much for this quick, easy and amazing recipe!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing your experience, Aryn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  51. D'Shondrasays

    I omitted the rosemary since I don’t have any, but it would’ve been out of this world! My son eats absolutely nothing I cook, but he did say the flatbread was delicious. Happy cooking!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! So glad he enjoyed it, D’Shondra! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  52. Michellesays

    I don’t know how many times I am going to say thank you for another keeper recipe but thank you so much! You have my heart, Dana!
    My modifications: all AFP and mostly dried thyme with a little bit of dried sage
    .

    Reply
  53. Veronica Adlersays

    I followed the recipe exactly as stated except I only used all purpose flour and dry herbs, not fresh. It smelled great throughout the process, had risen nicely after an hour or so, but after following every step exactly, the final product was bland and not fluffy at all. It was very disappointing, and I’d really like to know what I did wrong because there are so many amazing reviews I feel this can’t be the same thing everyone else is enjoying. I made sure the water was the correct temperature, none of my ingredients were expired (most were actually purchased very recently), I let the dough rise in a warm environment… I don’t understand what happened. How can I make the flatbread fluffier and less bland?

    Reply
    • Support @ Minimalist Bakersays

      Hmm, it does sound like something went wrong! We wonder if your yeast somehow wasn’t fresh/didn’t activate? Maybe try adding more salt/herbs/garlic for more flavor next time?

      Reply
    • Jillsays

      Sometimes the salt can kill the yeast, I always activate the yeast and add half the flour and let it sit a little (like 2-3 minutes) and then add the other half with the salt added before mixing together. Small tip I picked up from Great British Baker.

      Good luck with next one! Currently mid-recipe so will leave a rating and comment when done!

      Reply
  54. Beckysays

    I made the flatbreads as directed (I didn’t have any spelt flour so I just used all purpose flour) and they turned out great! I served them with your Creamy Curried Cauliflower Lentil Soup. I had a couple of leftover flatbreads that worked great as the base for quick lunch pizzas (tomato passata, vegan mozzarella, spinach, and crushed red pepper; baked in the toaster oven at 450*F for 10 minutes or so).

    Reply
  55. Lidia Velazquezsays

    This was so delicious. Honestly still good after a couple days. I didn’t even have fresh herbs (used dried ones) and still really good. Also used regular flour. This will be my go to flatbread recipe from now on. Thanks!

    Reply
    • Ginasays

      This recipe states that is it GF but spelt flour is not GF and if even if I use bob mills GF flour you don’t state how much xanthan gum or am I suppose to use flour that already has it in it already?

      Reply
      • Support @ Minimalist Bakersays

        Hi Gina, could you please let us know where it says it’s gluten-free? We aren’t able to find that and definitely want to correct if it says so! You can find our gluten-free flatbread recipe here.

        Reply
  56. Alexisays

    These were amazing and super easy!! We used all all purpose flour (no spelt because we didn’t have any) and they came out incredible. Can’t wait to make a bunch to have on hand!

    Reply
  57. Monicasays

    I saw a recipe for Naan wherein they would make the dough, but let it rise in the refrigerator, overnight, so that the dough/naan bread could be easily finished up in the morning. Have you tried the overnight rise, and or, do you think it would alter the texture of your recipe any? Thanks for sharing.

    Reply
  58. Cachaesays

    Very tasty, used all all-purpose flour and added more garlic because I can’t get enough!

    Reply
  59. Vegan Travelersays

    Thank you! I just made my second batch and froze half of it. This is perfect although I did add extra rosemary. Yum!

    Reply
  60. Beesays

    I love these. Tasty, fluffy – I’ve made them a few times and they’ve replaced most other bread in my home. I mix it up with the herbs. Cumin seeds are good, coriander, sesame seeds, even chia. Tonight I’m using some of the dough as a pizza base. Thanks for a great recipe.

    Reply
  61. Belindasays

    These are the best. I love the Herby, garlicky, softness of them. Easy to make. I reckon they’d adapt easily to accompany curries, eg; cumin seeds and garlic instead of rosemary.

    Reply
  62. Taliasays

    Delicious! I didn’t have rosemary, so I just used thyme and oregano. I also used my griddle instead of a skillet, which helped quicken the process. I paired this recipe with Minimalist Baker’s Spicy Buffalo Chickpea Wraps, and even my “carnivore” husband enjoyed tonight’s dinner.

    Reply
  63. Jamessays

    also left comment yesterday….it was so easy that today i made 4 batches i froze 3.5…
    so yesterday i made much as written but i froze 2 servings to see if the defrosted product would be as good… it was awesome. my next modification will be to brush with olive oil and try to bake it in a toaster oven. so far i have made 8 on a cast iron pan i have another 28 ready to go… my wife suggested that we could put 2 together and crimp together at the ends with a fork and stuff with cooked meat and thin cheeses ad steamed broccoli/onions ……sorry she likes vegetables, oh i also noticed the stars this time!

    James

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, James! Thanks so much for sharing your experience! If you try your wife’s idea, we’d love to hear how it goes!

      Reply
  64. Jamessays

    I found your recipe, fell in love with the picture… went to store got most of the right stuff… i forgot the sugar/honey and substituted 1Tbs apple jelly. i also used finely ground rosemary and thyme and more than twice the garlic called for

    it came out amazing; next time i will likely add a spicy pepper jelly instead of the apple jelly… i don’t cook normally but the picture was compelling…wife also loved it

    thanks

    Reply
  65. Annettesays

    I have made this flatbread numerous times now and it is a favourite with everyone. I also use this recipe to make pizza dough. It’s a very good bread recipe however you use it.

    Reply
  66. Patricia Daviessays

    I have just made the Garlic Herb Flatbread Recipe. They are yummy. Think I will have to make a lot more. Thank you.

    Reply
  67. Mike Dsays

    Great recipe! Made 6 large flatbread just as quoted in the Servings. I used a standup mixer so I didn’t heed the steps precisely. My seasoning is as follows, I also bake by sight & feel not a recipe card. I used just over a Tablespoon of Virgin Olive to keep from sticking during the rise, floured as needed forming the breads & misted oil over a flat iron when cooking. My seasonings were just over 1 Tablespoon Garlic mince, Paprika, Cayenne, Oregano, Cilantro, Rosemary & Chives. All of this is by sight so I have no exact measurements, I did however make a perfect Gyro wrap on this occasion…Thanks

    P.s.- I used all purpose entirely

    Reply
  68. Michelle Dawn Wilbersays

    I would like to know if this recipe can use Kefir instead of water.
    There are a lot of articles these days discussing the value of non-yeast breads, and this recipe, I think would be a great subsitute for unhealthy breads.

    Reply
    • Support @ Minimalist Bakersays

      Hi Michelle, we haven’t tried that and aren’t sure whether it would work. But if you give it a try, we would love to hear how it goes!

      Reply
  69. Jeffrey Peterssays

    Great recipe.. My friends love it and keep asking for it. I have only used the garlic in it and just regular flour. I do mix 1/2 butter and 1/2 olive oil to brush immediately after cooking. Keeps the bread pliable and the butter adds a great taste.

    Reply
  70. Lien Bachsays

    I just made it, using only bread flour. So so good, so yummy, soft, garlic-y. I didn’t have rosemary or thyme available, only garlic. It’s totally fine. Thanks Dana for your amazing recipes.

    Reply
  71. Monicasays

    Your website is awesome, and this recipe looks wonderful. I am going to try making this, but am currently out of Spelt flour. I have a bag Einkorn flour that I recently purchased, and will attempt the recipe using Einkorn instead of the Spelt. I know that Einkorn usually requires a tad less water than most flours, so my thought is to take a tablespoon out of the liquid you have listed, any recommendation? Thanks for sharing!

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, we’ve never baked with Einkorn but have heard it’s wonderful. Because we don’t have experience with it I won’t be able to suggest modifications. But if you do try it let us know how it goes!

      Reply
  72. Sarasays

    I made this recipe a few times already. Sometimes with additional herbs and no garlic. Sometimes all in :) very simple to adjust. just love it and it’s done so fast.
    Live, love, love it!!!

    Reply
  73. Diannasays

    So easy and delicious. I prepped this in my bread maker using the dough setting. I put in the liquids first then white bread flour (didn’t have any other flour) then salt in one corner, sugar in another and yeast in a pocket on top. Let the bread maker mix till it was a ball and turned the machine off and let it sit for 30 minutes. I didn’t use the complete dough cycle as I was in a hurry.
    I also skipped the garlic and herbs as I was going to be eating it with a garlic aioli. It turned out delicious and soft. Love the addition of yeast to this flatbread. It gives it a soft texture and delicious flavour. So grateful you posted this recipe. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      So glad you enjoyed it, Dianna! Thanks for the lovely review and for sharing your method! xo

      Reply
  74. Bensays

    Wow. Super simple and easy to prep and cook. Put some green garlic in it and it was amazing!

    Reply
  75. Danisays

    Omg this is the first flat bread that I made successfully. It’s so easy and it turned out so good! I love the garlic in it. It’s not over powering the bread, it just gives a good flavor in it. I did not put the other spices since I don’t have them. This is definitely a keeper!

    Reply
  76. Lorrainesays

    Absolutely 100% reliable and so easy. Thank you for such a simple recipe that didn’t end in scorched dough and tears!

    Reply
  77. Loralei Cotneysays

    I love this recipe. It was crazy easy for me as a novice. The only flatbread I’d made before was tortillas. This was the perfect base for flatbread pizzas which was the initial purpose of my attempt.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Loralei. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  78. Heather Hansensays

    Loved this recipe! I normally use a different one that didn’t rest as long, but this was worth the change! Really good flavor. Thank you!

    Reply
  79. anno 1800 clé cdsays

    you’re really a good webmaster. The web site loading speed is incredible. It seems that you are doing any unique trick. Also, The contents are masterpiece. you have done a wonderful job on this topic!

    Reply
  80. Kimberlysays

    Love, love, love this recipe!
    I make it without the herbs and garlic and use it with your Moroccan Spiced Eggplant and Tomato Stew.
    As always, thank you for your recipes…I don’t think we’ve had one fail in our home.

    Reply
  81. Rosa Eve Drukersays

    I make these all the time! Tonight I used them for a pizza-like creation, with pesto, sun dried tomatoes, kale, and roasted cauliflower on top.

    Reply
  82. Allysensays

    I loved this bread! I needed something quick to go with a soup I’d made, & have wanted to try making a Flatbread for years.
    I didn’t have any yogurt or milk to make a true naan, & this recipe was perfect .
    I used all white flour (no spelt on hand) & it was so yummy, puffy & delicious. I’ll use the leftovers to make pizzas.
    Thank you! I’ve pinned this recipe to keep :))

    Reply
  83. Brendasays

    My four year old and I love this recipe, I actually leave out the herbs, but keep the garlic for her. We actually double the garlic and it is so good. It goes well with just about anything, hummus, as a sandwhich, baba ganoush, you name it!

    Reply
  84. Sarahsays

    Hello Dana,

    I just made this flatbread last night and it was very easy to make. I left out the herbs and garlic as I was going for a more Moroccan type of meal but even in it’s plainest version it was super-delicious!

    Thanks for sharing this recipe!

    Reply
  85. Mandysays

    I LOVE the minimalist recipes…I tried this last night. it was lovely and easy to make (And I’m not no expert baker!)…we all enjoyed it, including our dinner guest! I will definitely make it again.

    Reply
  86. Karasays

    Hey I made this today. It didn’t rise though I couldn’t find the sachet of dried yeast so I got instant yeast in a bottle and added 2 teaspoons. Do you think this should have been ok. Tell me my error lol

    Reply
    • Support @ Minimalist Bakersays

      Hmm it sounds like your yeast may have been the problem. Also, did you let it rise or just put it right in the oven?

      Reply
  87. HAMISH MACADIEsays

    Why do you use yeast in your flat bread when most recipes don’t? What’s the point of the ride if we are rolling it flat? Do we let it rise twice? Can you refrigerate dough after rising? When shoukd it be refrigerated? How long can it be for?
    I found you can’t have smiley to hit, cooks too fast and blackens to quickly and you end up with a thin crispy sheet.

    Reply
    • Support @ Minimalist Bakersays

      You can refrigerate the dough – we haven’t tried doing so but believe it would work (up to 3 days). The point of the yeast is to create air and fluffiness!

      Reply
  88. Colleen Davissays

    This looks so darned good however I would love to know this kind of recipe but with the healthiest of flours – organic, non GMO and ancient grain. Would this be possible? I am wondering why a blend of flours was used? Does this make for a better bread? Thanks so much. Colleen

    Reply
    • Support @ Minimalist Bakersays

      Hi Colleen! We have found that a blend of the recommend flours produces the best results and in turn, makes a better flatbread. For subs, see comments above!

      Reply
  89. Dianasays

    These look wonderful! Question – can these be cooked without oil on non-stick cookware, or is the oil a must?

    Reply
  90. Edisays

    I want to make this but I wish there was a metric conversion. When I check how much one cup of flour is in grams there are so many different results.

    Reply
  91. Marksays

    I followed the recipe exactly as written. The flat bread turned out fantastic. I put a seasoned cast iron griddle my grill outside. Heated it to 375 and brushed the griddle with olive oil in between batches and 2 beers later I had a dozen flat bread. This is definitely a keeper.

    Reply
  92. Cassandra Everlethsays

    If your hand tires, hold the rasp at a 30-degree angle against the counter for leverage. If cheese or chocolate starts to melt in your hand, place the food and the grater in the freezer for a few minutes, then grasp the food with a kitchen towel and continue to work quickly, says Linda Carucci, author of Cooking School Secrets for Real World Cooks

    Reply
  93. Georgiesays

    I wasn’t too sure about the method, but I wanted to try it as I’ve made pitta bread on the stove and it’s really handy if you’re single, want fresh bread, but entire loaf would be a waste. It was lovely and easy to make and I was surprised by how light and airy the dough was after its rise. The final flatbread had a lovely light texture. The rest of the dough is in the fridge and I’ll pull off a lump to cook when I need it next. I’ve done this before with a pitta bread dough and it lasts 4 / 5 days.

    Reply
  94. Jennifersays

    Delicious! Cooked much faster than I expected, but my cast iron was not playin. Served with Smitten Kitchen’s red lentil soup, dal style :)

    Reply
  95. Carolynsays

    I was making the 1-pot lentil soup and this was one of the recommended sides, so I thought why not give it a go. I bake regularly but don’t do much with bread. These were really easy and yummy. I used all regular flour and dried thyme and it had plenty of flavor. I covered it with a damp cloth and set by a window. You could smell the yeast, its a funky but yummy smell! It made 6 medium to small flatbreads that went well with soup. I think mine would have been a little stiff and small to make a wrap with but could be an easy pizza crust. Inspired me to try more bread baking, thanks!

    Reply
  96. Abigailsays

    By far my favorite flatbread, and I make a lot of different flatbreads! My family and I like to make these into pizzas or wraps, or eat them alongside bowls of soup. When I don’t have fresh garlic, I easily substitute 1/2 teaspoon of granulated garlic. For the minced herbs, I use 1 teaspoon dry rosemary and 1 teaspoon dry thyme. The other main change I make is using all white whole wheat flour in place of the all purpose and spelt. I don’t add sugar to the dough, and it doesn’t seem to negatively affect the taste.

    Thank you for sharing, Dana, and happy cooking!

    Reply
  97. Vincentsays

    This is one of the best simple flat bread recipes you will find. This recipe is great tasting, simple to make, and uses easily obtainable ingredients. I highly recommend this to others…well done.

    Reply
    • Abigailsays

      Though most yeast bread recipes recommend proofing the yeast before the other ingredients, through my dozens of yeasted baked goods I have never proofed the yeast. Just so long as the yeast you’re using is not out of date, I’ve found that it works fine.

      Reply
  98. Kellisays

    Just made this beautiful bread and my husband and children scarfed it down like they had never eaten! It looked lovely and mad enough me feel like a baker! Making another batch now. Thank you for this simple recipe.

    Reply
  99. ToniAnnsays

    Hello Dana,
    Do you have any recipes leaving out the yeast? I have a good vegetarian one already but I am wondering if you have one because I bet it would fabulous!!
    Currently I use:
    2 cups flour (any kind really, I prefer mixing different flour)
    1/2 tsp salt
    3 1/2 TBSP butter (or coconut butter for vegan option)
    3/4 Cup Milk ( water or plant milk works but it does change it slightly; still good though)
    I find that letting it rest for 30-60 minutes really helps it.
    Any thoughts would be great as I LOVE your recipes!! Using more and more of them
    Thank you,
    ToniAnn

    Reply
    • Support @ Minimalist Bakersays

      Hi Richard! Another reader tried using all spelt and they came out great. If you give it a try, report back on how it goes!

      Reply
  100. Shannon B.says

    Oh my GOODNESS!! I just made these, substituting Teff flour for the Spelt flour as it’s what I had on hand…and let me tell you I could eat the entire batch myself. Absolutely amazing & the kitchen smelled delish while they were cooking! Served with a Greek salad- perfection!

    Reply
  101. Dianasays

    This is a great recipe..WOW! Bought a flat bread at farmers market for $9. Only did because I wanted to learn to make it. Thank you so much. Keep up the good work!!!

    Reply
    • Support @ Minimalist Bakersays

      Yes I think that would work! Check the other comments for suggestions as others have tried subbing with whole wheat.

      Reply
    • Support @ Minimalist Bakersays

      Hi! Let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

      Reply
  102. Nadelsays

    This recipe is delicious! I tried it for the first time this evening and before I could finish the batch I had already finished off one. I avoid store bought bread and other processed foods because of all the crap (excuse my language) they put in it. My husband also loves bread but has to drastically cut back his carbs. This recipe is the answer to our prayers. Thank you so much

    Reply
  103. Leesays

    Just made this with my 7 year-old. So yummy. My kiddo said, “We should definitely make this again!”

    Reply
  104. De Vidasays

    Super easy to make…. everything at home (including fresh rosemary from my garden). The instructions are super and the flatbread turned out exactly how you described. Homemade kale hummus + oven roasted curried chickpeas, eggplant and crispy kale + your delicious flatbread = A Great Meal! Thank you for sharing…

    Reply
  105. Frances Msays

    I just made this, and I also made your Beet Hummus to go with it. So delicious. We had it as an easy dinner when my partner came home from work and he was so delighted! I didn’t have spelt flour so I used buckwheat flour instead, it didn’t rise as much, but when I cooked the breads they puffed up beautifully and were perfect and soft. Thanks for the recipes!!!

    Reply
  106. sabitech2says

    I have gone through site.the recipes are quiet good and useful.We also work on the same kind of site.for more information please visit to our site

    Reply
  107. Pam Howell-Beachsays

    HELP! We are vegan, and our friend is wheat free (not gluten-free, wheat free!). Is there a way to adapt this flatbread recipe using some sort of alternative like almond flour or oat flour that would be wheat free (and still taste good)? Thanks! Pam

    Reply
  108. mariasays

    hello
    how many grams of dry yeast i need? and if i use fresh yeast, how much do i need?
    thank you very much,
    maria

    Reply
    • Support @ Minimalist Bakersays

      Hi Maria! 11g of dry yeast! With fresh yeast, you’ll need about 22g! Hope this helps!

      Reply
  109. Lindseysays

    Very good! Made this for dinner tonight and the whole family loved it. My husband and 5 year old daughter wished there was more! Guess I’ll have to double the recipe next time. Thanks! ☺️

    Reply
  110. Melssays

    I hate to be *that* person but the flour weights on your website are all over the place, including this recipe. Weights are great when baking- more accurate than volume- but you have to start with correct information. A 1/4 cup of flour is 30 grams. You list the all purpose flour as 1-1/4 cups weighing 170 g, which is wrong (correct weight is 150g; I have a Bob’s Red Mill bag right in front of me). These seemingly small errors probably result in many of your readers struggling with your recipes. If an inexperienced baker used your flour weights as fact, they’d end up with dry dough every time, as your incorrect weights always favor more flour for some reason. I hope I’m not coming across like a jerk, I post this with good intentions: to educate you as you write future recipes and so your readers can successfully pull off these recipes. Granted, most inexperienced bakers will be measuring by volume.

    Reply
  111. Tinasays

    I was wondering if I can sub your gluten-free flour blend in this recipe. If so what other adjustments would I need to make. I love the new gluten-free recipes you have been posting!

    Reply
  112. Erikasays

    I love love love this recipe!! Thank you! The only change I made was to cook on medium heat for one minute on each side.

    Reply
  113. Dilarasays

    I did make these and they were delicious.
    The only thing I did differently was that I pre-toasted the garlic.

    I wish I could post the pic.

    Thank you!

    Reply
  114. Bernadettesays

    A huge hit with my family. My bread also didn’t rise sitting on a pre-heating oven… maybe I also had the same issue with adding raw garlic which kills the yeast? Also, I learned half-way through making to add much more oil to my cast iron pan and cook for less than a minute on each side. My first bread was black! This will become a new family staple. Thank you!

    Reply
  115. Wendy Bsays

    if using this dough for pizza, would you suggest cooking it on the stove top first or just roll it out and add the toppings and let it cook in the oven?
    thanks for all the great recipes

    Reply
  116. Carolesays

    I’ve made these twice now and they are delicious! If I was to freeze the dough, would I do that after it has risen?

    Reply
  117. Ryansays

    I just made this and it was excellent. I didn’t have ap flour/spelt and the herbs so I had to make due with some bread flour and just the garlic. It turned out very well. I am really looking forward to making with your exact ingredients as I love the whole wheat Roti that our local Indian restaurant makes.

    One change that I made starting about 1/2 way through cooking it all was to make mine a little more tandoori like. I accomplished this by preheating a cast iron skillet on the stove top (stove was set to a bit less than medium) and moving the pan to under the broiler (set to high) as soon as I placed the naan in the pan. I used the grate setting that was closest to the broiler (about 4 inches away) and then I cooked it for about 2 minutes total. I knew it was done when the air bubbles stared to brown. Doing it this was made for a slightly more restaurant like texture with the soft underside and the slightly dry, almost cracker like bubbles on top.

    Reply
  118. danie eppsays

    This recipe is the bomb. I’ve made it twice now. I tripled the recipe today to put some in the freezer! And for someone who has had no luck making any type of bread, this was very easy! YUM!

    Reply
  119. Karlasays

    This recipe looks amazing, I can’t wait to try it as I’ve been looking for a flatbread recipe to try. I have an almost O/T question, but where did you get your measuring cups? I love them!

    Reply
  120. Jiwansays

    Dana, Thanks for yet another wonderful recipe. The breads are easy and fun to make, and I love the smell as they cook on the stove. This has quickly become one of our favourite breads. My spouse practically begs me to make them once a week. We love to use the flatbreads to make quick margherita-style mini-pizzas with homemade marinara sauce and fresh basil (about 8 minutes in a 425-degree Fahrenheit oven).

    Living overseas, I cannot get spelt flour, but I substitute quinoa flour with perfect results. I generally use 1 Tablespoon of dried Italian herb mix. Cast-iron cookware is not known here, so I am glad I bought a good cast-iron skillet on a recent trip to the US!

    Reply
  121. Jennsays

    Another hit! I ate all 6 pieces in two days! ALL of your recipes that I’ve tried have been crazy yummy! My boyfriend who thinks my concoctions are odd, tried a bite and thought it was amazing.

    Reply
    • Support @ Minimalist Bakersays

      Hi Avery, we haven’t tried the flatbread without sugar but I think it should still work, let us know how it turns out if you give it a go!

      Reply
  122. Gene-Leighsays

    You know, with every recipe of yours I’ve tried, you’ve EXCEEDED the mark. This flatbread is NO EXCEPTION. To everyone reading this, if you haven’t tried it, do yourself a favor and make it. Outstanding. Keep up the good work.

    Reply
  123. Timsays

    Excellent! Next batch I will cut back on the salt a bit, but this bread is absolutely amazing!

    Reply
  124. Lindseysays

    I dislike most store-bought naan/flat bread (plus it’s often a little expensive) and I’ve recently had to go dairy-free, so this recipe was perfect for me! I made a double batch of the dough for a dinner party and it came together very easily. Ended up using 3c unbleached white flour and 1c whole wheat flour and kept the dough in the fridge for 2 days after it rose with no issues as far as I know. I’ll definitely be using this recipe again, it was a huge hit at the party!

    Reply
  125. Nata Ethertonsays

    I made these Flat Breads tonight to go with our dinner. I love the fact that they are relatively quick. I have a new induction range and didn’t realize how hot it cooked. I learned that a heat level of 4 (not 7, 6, 5, but 4!) gave me beautifully browned bread. I added Rosemary, basil, and tarragon from the garden. They were a hit!

    Reply
  126. Iansays

    Perfect. I used to buy those Naan bread packages for things like mediterannean wraps but these just taste so much better. I was really surprised.

    Reply
  127. Angela Fittonsays

    I made this last nite to go with a mushroom stroganoff. was beautiful. Easy to make but next time ill double it! Thanks!

    Reply
  128. patsays

    excellent and most simple recipe.
    I used bob’s redmill organic wheat flour rather than spelt–
    absolutely delicious.

    Reply
  129. Clairesays

    In the UK we have plain or self raising flour. Am I right in thinking that all purpose flour is plain flour.

    Reply
  130. Alexsays

    I am making this right now and it is delicious. I don’t know if there will be some for later.

    Reply
  131. Carlysays

    This bread is so good and so easy! I love this recipe! I have been keeping a ball of dough in the fridge, and just cut off a piece and fry it up when I want a meal.

    Reply
  132. Gilliansays

    I’ve never made flatbread (or any bread outside of a bread machine), but I’m making tandoori chicken tonight so I thought I’d try it.
    I don’t have any rosemary or thyme, so I used sage instead.
    The dough was REALLY sticky and I had a hard time kneading it at first, so I ended up kneading it a lot more than the recipe calls for.
    I also don’t have a cast iron skillet so I’m using a regular skillet.

    Excuse ME, but these are delicious!!!!! I’m so happy I decided to try this recipe instead of buying frozen naan from the Indian grocery! It really was so easy. I thought since I over-kneaded it, they’d be tough. but they aren’t!! They are pillowy and chewy, and perfect. Yummmm!!

    Reply
  133. Ana @ Ana's Rocket Shipsays

    I’d absolutely love to do all those exciting things with this- but I just don’t think that they’d last that long!!!

    Reply
  134. Sarahsays

    Hi! You mentioned earlier that the dough could be frozen. When should it go in the freezer? After the proof? Or should it be frozen after already being cooked?

    Thanks!

    Reply
  135. Liatsays

    Hello Dana,
    Would this recipe will be suitable with a gluten free mix flour?
    I would like to make those, as gluten free.
    Many thanks!

    Reply
  136. Rowansays

    Finally getting around to more of your recipes! I had made two successful batches of The Best Damn Vegan Biscuits and then one failure and it knocked me off my baking/cooking a little bit! This one is super easy to follow and so yummy! I used 1 & 1/2 a cup of Whole Wheat flour and 1/2 cup of Whole Wheat Pastry flour and they are delicious! I think I’ll have to give the biscuits another go ;)

    Would you mind doing a write up sometime about how to substitute for all whole wheat? I know lots of people say you can sub up to half whole wheat, but this new year I really want to stick to 100% whole wheat. I feel a little lost!

    Reply
    • Dana @ Minimalist Bakersays

      Hi Rowan! If I were you, I’d sub half spelt and half white whole wheat flour for the All Purpose!

      Reply
  137. Grace Turnersays

    I can’t believe this recipe only requires 8 ingredients, it is so easy! There are so many recipes out there that just call for way to many things. Hopefully I’ll be able to make this recipe especially because there isn’t any baking involved. I’ll pass this recipe onto my friends because flat bread is delicious, thanks.

    Reply
  138. Patsays

    It’s everything you said and then some. Very easy to make and I will be making it again and again.

    Reply
  139. Bonniesays

    This bread is soooooo good! I’ve made several batches already and they never last long. Thanks for this!

    Reply
  140. Nicolesays

    I made these last night to go along with my lentil soup and they turned our deeeeeelish! Dana, I love all of your recipes – I’ve never had one fail and they are all hits with my family. Thank you, Nicole (@kale_junkie).

    Reply
  141. Susansays

    Outrageously delicious! I used all spelt the second time making these…they turned out really good!

    Reply
    • Ashsays

      Awesome! Was wanting to try this recipe with just Spelt, but was a little nervous until I saw your comment. Looking forward to trying it out. Thanks for sharing your experience!

      Reply
    • Angelnina's Cottagesays

      Thanks! SO glad you shared. I only use spelt, so I was hoping I could make these. I’m going to use the light spelt.

      Reply
  142. brennasays

    I have successfully made them gluten free!! I used Bob’s Red Mill Gluten Free 1 to 1 Baking flour and I used it for the spelt flour and the all purpose flour. It did not rise as much as the picture, and it is not AS fluffy as it looks in the picture, but it tastes delicious! I used that Bob’s Red Mill flour for almost all of my gluten to gluten free recipes and it works every time!

    Reply
  143. Katiesays

    Hi! If I wanted to make these for pizza would I bake them? Or make them on the skillet and then put them in the oven? If I bake them do you know the temperature or time?

    Thanks!
    Katie

    Reply
    • Soraya monterrososays

      I cook them first on the stove, then throw in toaster oven with sauce and cheese on them..400°F for like 10 mins.

      Reply
  144. Rosiesays

    These are so wonderfulI can’t describe. The first time I made them I didn’t put any garlic or herbs in but made like a garlic oil to brush on top once I’ve cooked them. Wow were they delicious but definitely not the healthiest! So the second time I made them I used garlic powder instead of fresh garlic to save on the washing up (again no herbs) to take with me to a fuddle (aka a food cuddle) at a friends house and they went down a treat. These have now become a staple, as they freeze well and are really easy for me to whip out, especially as an option if going round a friends house and I don’t want my awkward vegan ways to be an issue (or I’m cooking dinner and I’m hungry and need something to nibble!). Super yum and easy to make, I’ve started making them in double batches because we eat them so fast!

    Reply
  145. Julie Woodsays

    I never make bread but this was so easy and delicious. I had a friend round for dinner and threw caution to wind and cooked this, she was so impressed she asked for the recipe! Result. Thanks.

    Reply
  146. Tesssays

    Just made these tonight! I love how simple they are; I had all the ingredients on hand so they were super easy. Really delicious, I think they’ll pair well with a variety of foods.

    Reply
  147. Sherylsays

    I had an issue as the yeast didn’t disolve. Would there be any risk with mixing the yeast and water first before adding to the dry?

    Reply
  148. courtneysays

    I made this a few nights ago to go with some veggie child…SOOOO GOOOOD. I was wondering about using it as a pizza base. Do you think just frying it, so it is cooked them adding toppings and popping it in the oven for a bit? Just not sure how long…any tips?

    Reply
    • Soraya monterrososays

      Yes, I cook it first on stovetop, then add my sauce and cheese and put in hot oven til cheese melts.

      Reply
  149. BarbBsays

    This flatbread was wonderful! I threw everything into my bread machine on dough cycle and let the machine do the work. Then broke them into golfball size pieces and rolled them out. What I found was (1) the bread cook much better and tasted a little better with more olive oil in the pan and (2) recipe needed just a bit more salt (for my tastes, anyway). The bread didn’t last long at my house! Plan to make this again and again!!

    Reply
  150. Kaylasays

    I can’t even tell you how happy I am that I found this recipe! I’ve never cooked with yeast before but I’m sure it will be fine if I follow the recipe to a T. Thanks!!

    Reply
  151. Danasays

    Hi Dana :-)
    This looks fantastic!!! Any chance you think it could be made with Bob’s Red Mill 1:1 gluten free flour? Thanks!

    Reply
  152. Lydiasays

    I’ve been eating flatbread at this restaurant and have been dying to find a recipe that taste like it and I had stopped searching. But your recipe is exactly the same thing, dare I say, they’re even better! Thanks Dana! ❤️

    Reply
  153. wendysays

    I made this bread with my 4 years old daughter and my family and friends loved it! It was easy and delicious!!!!

    Reply
  154. etringitasays

    I did this recipe yesterday with great and yummy results. I have to repeat it soon! Thank you so much for share your culinary expertise. I think your blog is great.
    If you don’t mind, I would like to translate to Spanish your recipe and share it on my kitchen blog making mention to you, of course.
    Greetings!

    Reply
  155. Jeannettesays

    This sounds perfect for dipping in hummus, and right now we are a bit hummus crazy but can’t find store bought crackers or pita bread at the stores near us that we like. I am definitely going to try this, hopefully tomorrow!

    Reply
  156. Elizabethsays

    I’m sending this recipe to mum right away, she has been wanting to make something like this for weeks now! yay! lets hope she makes some for me too :)
    Thank you!

    Reply
  157. noonasays

    Hi Dana,

    today I just discovered your website, it’s such an inspiration !
    In the Netherlands where I live, we have veganblogs, but somehow most of them don’t look so pretty and appetizing as yours. Thanks for sharing your recipes and experience.

    Is there a substitute for yeast? (i’m allergic for yeast)
    Can the flatbread be made with for instance baking soda or baking powder?

    with best regards, Noonie

    Reply
    • Dana @ Minimalist Bakersays

      Hi Noona! I don’t know if you can sub baking soda or powder. I would suggest powder, let me know how it goes! xoxo

      Reply
  158. paulinesays

    Just want to say thank you Dana for the endless inspiration you provide. I look forward to pouring over your emails every time they arrive!

    Reply
  159. jagsays

    Oh Dana, this looks so yummy but I’m GF. Got any ideas for us gluten impaired people? I’ll be watching! Thanks for the recipes that you DO make GF. josette

    Reply
  160. Rebecca Ligginssays

    These look delicious, will defiantly be trying these.

    Would the dough be ok being kept in the fridge for a few days so that the flatbreads can be cooked fresh when needed, rather than cooking them all at once and storing?

    Reply
  161. Alan @ Tower Delisays

    Thank you for this recipe. I have gone through the comments and most are saying that this tastes really good so I certainly will be trying this out for the weekend.

    Reply
  162. Papa Smurfsays

    I’m also interested in a Gluten free version, please, please, please? We like bread too! And probably miss it the most!

    Reply
  163. SFerdsays

    I would love to hear if anyone has made these flatbreads using whole grain flour. Generally, I use a mixture of white whole wheat and oat flour–wonder if that might work.

    Reply
    • Marysays

      I made it with bobs red mill whole wheat flour and it was awesome! Thanks for the great easy recipe! It looks just like the naan we used to buy to make into pizza until we saw the salt content! I love how easy it is to make and flavorful. Can’t wait to make a vegan pizza with it!

      Reply
      • Lynnesays

        Did you just use whole wheat flour or did you use half AP and half WW? These comments have encourage me to try mixing my un- bleached AP with stone ground whole wheat and also with Almond flour. I have to make several batches for a birthday party next weekend. I’ve never even made flat bread before but this sounds easy and delicious. So I’m jumping in. Will let you know. ?

        Reply
  164. Val - Life of a Vegaholicsays

    This post makes me want some flatbread like right now! Is there a way for you to virtually send me some? Haha :)

    Reply
    • Dana @ Minimalist Bakersays

      I would recommend freezing the dough. The cooked flatbread really is best when fresh!

      Reply
      • Carasays

        So would you mix, rise and then freeze? I make this recipe constantly now and I want to start making triple batches and freezing some to cook later. I might try freezing individual balls in hopes that they’ll thaw faster. I’d love to hear any tips have! Thanks!

        Reply
  165. Carol Annsays

    I made those yesterday to eat with some homemade falafel and hummus and it was delish! So tasty! I love to make my own pitas with just flour and water, but for some “luxury” feel to my meal, your recipe does the job! My dough didn’t really rise in the process, I don’t know why, but the result was still the same!
    ps: gotta LOVE rosemary! best herb!!!

    Reply
    • Dana @ Minimalist Bakersays

      Glad you enjoyed it, Carol! Must’ve been a yeast issue since they didn’t rise. Glad you still liked it!

      Reply
      • Kristysays

        Hey Dana,
        This looks great! My husband likes to bake and says all bakers should know this, “Those who bake bread know not to add garlic while the dough is rising or it will kill the yeast. Instead, garlic is added to the dough after it has risen, just before baking it in the oven.”
        Thought I’d share this with you.
        I think if garlic is cooked first it’s okay for yeast. It has something to do with the Allicin in fresh garlic that kills the yeast. :)

        Reply
  166. Bethsays

    I made this tonight for dinner and it turned out excellent. It’s very similar to my recipe for tortillas, method-wise. My family enjoyed it immensely!!! Thanks!

    Reply
    • Lindasays

      This is a fantastic recipe. Taste and texture just like naan! I look forward to trying it with different herbs. Perfect easy recipe. cooked great in a well seasoned cast iron skillet.

      Reply
  167. Emilie @ Emilie Eatssays

    Okay YUM!! Bread is my weakness, especially warm pita bread dipped in hummus. Or just plain. Basically bread it any form

    Reply
  168. Wilmasays

    This looks so good. I’m bookmarking this for the next time I’m craving shawarma. Thanks as always, Dana, not just for another great recipe, but for the fabulous photos as well.

    Reply
    • Nidyasays

      I can’t wait to make this for my kids! I usually make this in the raw vegan version will have to try yours.

      P S love yor measuring cups very vintage:)

      Reply
  169. Celeste @TheWholeServingsays

    I love making my own flatbreads, especially since my daughter goes through it like lighting and it’s so easy to customize the flavoring.
    This looks so good wish I had some right now. You’ve inspired me to make a batch today.
    Thanks and I’m sure my daughter thanks you.

    Reply
    • Tom ~ Raise Your Gardensays

      Ugh, I’ve never made a flatbread. But I’ve never baked anything either. Which is why this flatbread is so prefect, I can make it on the stovetop. And even I have cooked on the stovetop before. Garlic and rosemary is yummy.

      Reply