Homemade Flatbreads (For Kebabs)

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These homemade flatbreads are soft, fluffy & perfect for kebabs! This yeasted bread is super easy to make & you’ll only need 6 ingredients.

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homemade flatbreads

This batch of homemade flatbreads is super easy to prepare & takes a little over an hour to make, from start to finish. Plus, we’re making this bread with a yeasted dough, so they’re extra soft & fluffy!

This recipe has been developed to make flatbreads that are ideal for making kebabs with but they can also be used as wraps, served with hummus or used as part of a mezze board…

What You’ll Need

  • Flour – For this dough, make sure to use a strong white bread flour, with a protein content of at least 13%.
  • Yeast – We’re using instant/fast action yeast for these flatbread. Dried active yeast can be used as well but will need activating in warm water first. Keep in mind that dried active yeast will take slightly longer to rise compared to instant.
  • Water – Make sure to use a digital food probe to accurately measure the water temperature before adding it to the dough. It should be as close to 38°c/100°f as possible.
  • Salt – A good quality sea salt is best for bread doughs. I like to use Maldon salt.
  • Olive Oil – Olive oil is added to the dough to give it a softer texture & is also used to brush onto the cooked bread, to give it a glossy finish. Don’t worry about using an expensive oil!
  • Sugar – A small amount of caster sugar is added to the dough, to give the flatbreads a deeper colour once cooked.
fried flatbread

How To Make Homemade Flatbreads

The full, printable recipe card for these flatbreads can found at the bottom of this post! Here’s a quick rundown of the recipe…

  1. Mix Dough
    First, we use a stand mixer to mix flour, yeast, salt, sugar, oil & water together into a rough dough then we knead for another 5-10 minutes, until the dough is smooth & it passes the windowpane test.
  2. Leave To Prove
    Next, we cover the dough with a tea towel & leave to rise at room temperature, until it has doubled in size. This will take 45 minutes – 1 hour.
  3. Divide Dough
    Once risen, we divide the dough into 4 equal pieces (each weighing around 125 grams) then shape into balls & leave to bench rest for 10 minutes, covered with a damp tea towel.
  4. Rolling Out & Cooking
    Next, we roll & cook one flatbread at a time, leaving the remaining dough under the tea towel. To do this, we roll a dough ball out on a lightly floured surface, to a 20 cm circle that is roughly 5 mm thick. We then cook the flatbread in a frying pan, over a high heat, for 2-3 minutes on each side until a deep, golden brown colour.
    After each flatbread is cooked, we brush the top lightly with olive oil (or butter) then stack them up on a plate, to keep warm.

Homemade Flatbreads Tips & Tricks

  • Use The Windowpane Test – Proper gluten development is crucial when making bread. The best way to check this is with the windowpane test (more on this below).
  • Cook Over A High Heat – Make sure to cook the flatbreads over a high heat, for the fluffiest texture & a charred flavour.
  • Finish With Olive Oil Or Butter – Brushing a small amount of oil or butter onto the cooked flatbreads, gives them a more luxurious finish.
  • Wipe The Pan Clean – Removing any flour from the frying pan after cooking each flatbread, prevents it from burning which can make the flatbreads taste bitter.
  • Serve Warm – Flatbreads are best served straight away, whilst they’re still warm & soft!

Frequently Asked Questions

What flour is best for flatbreads?

To make these flatbreads, make sure to use a strong white bread flour, with a protein content of at least 13%. I use a Canadian bread flour from Shipton Mill, in the UK.

Can homemade flatbreads be made in advance?

They can but these flatbreads are best served as soon after being cooked as possible, whilst they are still warm. Any leftover flatbreads should be stored in an airtight container & eaten within a day. To reheat, warm the bread in a frying pan, over a low heat.

How long do flatbreads take to cook?

Homemade flatbreads take 5-6 minutes to cook in a frying pan, over a high heat. Once cooked, both sides of the flatbread will be a deep, golden brown & the bread will be light & airy.

What is the windowpane test?

We use the windowpane method to assess how the gluten is developing in bread dough. To do this, take a small amount of dough & stretch it between your fingers. If it stretches thin enough to see through, it’s ready. If it tears, it needs to be kneaded for longer.

Cooking Flatbreads On An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…

Cook the flatbreads on the boiling plate. Stack the cooked flatbreads on a plate that’s sitting on the lid of the simmering plate, to keep warm.

Equipment Used

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Homemade Flatbreads (For Kebabs)

These homemade flatbreads are soft, fluffy & perfect for kebabs! This yeasted bread is super easy to make & you'll only need 6 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Proving Time1 hour
Total Time1 hour 20 minutes
Course: Bread, Dinner, Lunch, Main Course
Cuisine: Middle Eastern, Turkish
Servings: 4 Flatbreads
Author: Ben Racey

Equipment

  • Stand Mixer
  • Large Frying Pan
  • Rolling Pin
  • Pastry Brush

Ingredients

  • 5 g Instant/Fast Action Yeast See Notes
  • 185 g Water @38°c/100°f
  • 300 g Strong White Bread Flour See Notes
  • 6 g Fine Sea Salt
  • 1 tsp Caster Sugar
  • 1 tbsp Olive Oil Plus Extra For Brushing

Instructions

  • Place the yeast & water into the bowl of a stand mixer, whisk to combine then add in the flour, salt, sugar & oil.
  • Mix on a medium-low speed with a dough hook, until a rough dough has formed then increase the mixer speed to medium & continue mixing until the dough is smooth & passes the windowpane test. This will take 5-10 minutes.
  • Cover the bowl with a damp tea towel (or clingfilm) then leave to prove at room temperature, until doubled in size. This will take 45 minutes – 1 hour.
  • Once risen, knock the dough back then transfer to a lightly floured work surface. Divide into 4 equal pieces (each weighing around 125 grams) then roll into balls. Cover with a damp tea towel then leave to rest for 10 minutes.
  • Next, set a large frying pan over a high heat & leave to heat up for a minute or two.
  • Whilst your pan is heating up, roll one of the balls of dough out on a lightly floured surface, into a 20 cm circle that is roughly 5mm thick.
  • Brush any excess flour off the dough then carefully transfer into the hot frying pan. Cook for 2-3 minutes on each side, until a deep golden brown then transfer to a plate & lightly brush the top with olive oil.
  • Repeat the rolling & cooking process with the remaining dough, working with one ball of dough at a time. As you cook the flatbreads, stack them up on a plate & cover loosely with foil or a tea towel, to keep them warm.
    For a good workflow, I like to roll out the next flatbread whilst the previous one is cooking. Make sure to wipe any flour out of the pan after cooking each flatbread.
  • Once all of the flatbreads have been cooked, serve them immediately, whilst still they're warm.

Notes

1. Cooking On An Aga – Cook the flatbreads on the boiling plate. Stack the cooked flatbreads on a plate that’s sitting on the lid of the simmering plate, to keep warm.
2. Flour – For this bread, it’s best to use a strong white bread flour with a protein content of at least 13%. I use a Canadian bread flour from Shipton Mill, in the UK.
3. Yeast – I’d recommend using instant yeast for this recipe as it will make the dough rise quicker. Dried active yeast can also be used but make sure to activate it in the warm water first.
4. Storage – These flatbreads are best served as soon after they are cooked as possible. Any leftover flatbreads should be stored in an airtight container & eaten within a day or two. To reheat, place into a frying pan then warm over a gentle heat for 2-3 minutes on each side.

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