Soft, Warm, and Made from Scratch Flatbreads (Print Version)
A cozy homemade flatbread guide with flour tortillas, pita, garlic naan, and cheese-stuffed naan.
# Ingredients:
For flour tortillas
01 -
2 cups (250 g) all-purpose flour
02 -
1/2 teaspoon fine salt
03 -
3/4 teaspoon baking powder
04 -
3 tablespoons neutral oil, melted butter, or lard
05 -
3/4 cup (180 ml) warm water, plus 1 tablespoon if needed
For pita bread
06 -
2 1/2 cups (315 g) all-purpose flour
07 -
2 teaspoons instant yeast
08 -
1 teaspoon granulated sugar
09 -
1 teaspoon fine salt
10 -
2 tablespoons olive oil
11 -
3/4 cup (180 ml) warm water
For garlic naan
12 -
2 cups (250 g) all-purpose flour, plus more for rolling
13 -
3/4 teaspoon instant yeast
14 -
1 teaspoon granulated sugar
15 -
1/2 teaspoon baking powder
16 -
3/4 teaspoon fine salt
17 -
2 tablespoons plain yogurt
18 -
2 tablespoons oil or melted butter
19 -
1/2 to 3/4 cup (120 to 180 ml) warm water, as needed
20 -
3 tablespoons melted butter
21 -
2 garlic cloves, finely minced
22 -
2 tablespoons chopped parsley or cilantro
For cheese-stuffed naan
23 -
1 batch garlic naan dough before topping
24 -
1 cup (115 g) shredded low-moisture mozzarella
25 -
2 tablespoons cream cheese
26 -
Pinch of salt and black pepper
27 -
1 tablespoon melted butter for brushing
# Instructions:
01 -
Whisk flour, salt, and baking powder in a bowl. Rub in the oil, butter, or lard, then stir in warm water until a soft dough forms. Knead 3-5 minutes, cover, and rest 20 minutes.
02 -
Divide into 8 pieces and roll each very thin. Cook in a dry hot skillet for 30-60 seconds per side, until lightly spotted. Stack in a towel as you cook.
03 -
Mix the pita flour, yeast, sugar, salt, olive oil, and warm water into a soft dough. Knead 8-10 minutes, then cover and let rise about 1 hour, until puffy and nearly doubled.
04 -
Heat the oven to 475°F (245°C) with a baking sheet inside. Divide the dough into 6 rounds and roll about 1/4 inch thick. Bake 5-7 minutes, until puffed and lightly golden.
05 -
Mix flour, yeast, sugar, baking powder, salt, yogurt, oil, and enough warm water to make a soft tacky dough. Knead 6-8 minutes, cover, and let rise 1 hour.
06 -
Divide the naan dough into 6 pieces and roll into ovals. Cook in a hot dry skillet until bubbles form and the underside browns, 1-2 minutes. Flip and cook 30-60 seconds more, then brush with garlic butter and herbs.
07 -
Mix mozzarella, cream cheese, salt, and pepper. Flatten each dough ball, add 2 tablespoons filling, seal tightly, and roll gently into a thick oval.
08 -
Cook stuffed naan in a hot skillet for 2-3 minutes per side, lowering the heat if it browns too quickly. Brush with melted butter and serve warm while the center is melty.
# Notes:
01 -
Wrap cooked flatbreads in a clean towel right away to keep them soft.
02 -
Nutrition is an estimate per plain flatbread, not including cheese stuffing.
03 -
Yeasted doughs can be chilled after the first rise and shaped later.