Simple homemade flatbreads
Simple homemade flatbreads is a easy French recipe that serves 8. 242 calories per serving. Recipe by Sarah's Kitchen on YouTube.
Prep: 55 min | Cook: 20 min | Total: 1 hr 30 min
Cost: $0.95 total, $0.12 per serving
Ingredients
- 500 g Wheat flour (type 45) (Sift before use)
- 30 g Sugar (Approximately 2 tablespoons)
- 7 g Dry baker's yeast (One 7 g packet)
- 300 ml Warm water (Temperature 35‑40 °C; adjust slightly according to flour absorption)
Instructions
Prepare the starter
In the bowl, combine the sugar, dry yeast, and about 100 ml of warm water. Stir until dissolved, then let rest for 5 to 10 minutes until the mixture becomes foamy.
Time: PT10M
Incorporate the flour and knead
Add the remaining warm water (about 200 ml) then the sifted flour to the yeast mixture. Knead by hand for 10 minutes until you obtain a supple, smooth, non‑sticky dough. Adjust the water amount (±30 ml) if needed.
Time: PT10M
Divide the dough and shape balls
Divide the dough into 8 equal portions and shape each portion into a ball. Place the balls on a clean, floured kitchen towel, cover with plastic wrap and then another towel. Let rest for 30 minutes (or longer depending on ambient temperature).
Time: PT30M
Flatten the balls
On a lightly floured surface, flatten each ball with your hands or a rolling pin until you obtain a disc about 15 cm in diameter and 3‑4 mm thick.
Time: PT5M
Cooking the flatbreads
Heat a non‑stick skillet over medium‑high heat. Cook each flatbread 2‑3 minutes per side, until it remains white inside and becomes lightly golden on the outside. Do not overcook to avoid browning.
Time: PT20M
Temperature: Poêle chaude (environ 200 °C)
Store the flatbreads
Stack the cooked flatbreads on a clean towel, cover with plastic wrap and place everything in an airtight plastic bag to retain softness.
Time: PT0M
Nutrition Facts
- Calories
- 242
- Protein
- 6 g
- Carbohydrates
- 48 g
- Fat
- 0 g
- Fiber
- 2.5 g
Dietary info: Vegetarian, low-calorie, low-fat
Allergens: Gluten, Yeast
Ingredient Substitutions
- Instead of Wheat flour (type 45): All-purpose flour, Rye flour
- Instead of Sugar: Honey, Maple syrup
- Instead of Dry baker's yeast: Fresh yeast (15 g), Natural sourdough starter
- Instead of Warm water: Warm milk
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Clean floured kitchen towel
- Plastic wrap (cling film)
- Non‑stick skillet
- Spatula or crepe turner
- Kitchen scale or measuring cup
- Work surface
Critical Steps — Do Not Skip
- Prepare the starter (step 1)
- Incorporate the flour and knead until supple consistency (step 2)
- Let the covered dough rest (step 3)
- Cook without over‑browning (step 5)
Chef Tips from the Video
- Cover the dough with a slightly damp towel to prevent it from drying during rest
- Use a pre‑heated cast‑iron skillet for even cooking
- For ultra‑soft flatbreads, place them immediately in the plastic bag as soon as cooking is finished
Troubleshooting
The dough is too sticky
Add 10‑20 g extra flour and knead until it releases from the hands.
The dough is too dry
Incorporate warm water, one tablespoon at a time, until the right consistency is reached.
The flatbreads do not rise
Check that the yeast is still active (foams after resting) and let the dough rest longer in a warm place.
The flatbreads are too brown
Lower the heat or cook less time on each side.
Storage
Refrigerator: Store in an airtight plastic bag for 3 to 4 days
Freezer: Wrap individually and freeze for up to 1 month
Room temperature: At room temperature, well wrapped, 1 to 2 days
Make-Ahead Tips
- Prepare the dough the day before and let it rest in the refrigerator; the flatbreads will reheat quickly in a skillet or microwave
Last updated: August 21, 2026
