That image looks absolutely mouthwatering! Those golden, pillowy layers dripping with butter are characteristic of traditional yeast-based flatbreads (often called Bazlama or a variation of Naan). They are incredibly soft, slightly chewy, and perfect for soaking up sauces or enjoying warm on their own.
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Learn how to make the softest, fluffiest homemade flatbread with this easy-to-follow recipe. Featuring a golden butter glaze and light, airy layers, these are better than any store-bought version.
Introduction
There is nothing quite like the aroma of fresh bread cooking on a skillet. This recipe focuses on a high-hydration dough and a hot pan to create those iconic charred bubbles and a soft, flexible texture. Whether you’re serving them with a hearty curry, using them as a wrap, or just eating them plain with melted butter, these flatbreads are a guaranteed crowd-pleaser.
Ingredients
For the Dough:
- All-Purpose Flour: 500g (approx. 4 cups)
- Warm Water: 300ml (must be lukewarm, around 40°C)
- Instant Yeast: 7g (1 packet)
- Sugar: 1 tbsp (to feed the yeast)
- Salt: 1.5 tsp
- Olive Oil: 2 tbsp (plus extra for the bowl)
- Greek Yogurt: 2 tbsp (the secret to extra softness)
For the Butter Glaze: - Unsalted Butter: 50g, melted
- Optional: A pinch of sea salt or chopped parsley
Instructions (Step-by-Step)
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5–10 minutes until it becomes frothy.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture, yogurt, and olive oil.
- Knead: Mix by hand or with a stand mixer (dough hook) until a soft, slightly sticky dough forms. Knead for about 5–8 minutes until the dough is smooth and elastic. If it’s too sticky to handle, add flour 1 tablespoon at a time.
- First Rise: Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Leave it in a warm, draft-free spot for 1 hour or until doubled in size.
- Shape: Gently punch down the dough and divide it into 8–10 equal pieces. Roll each piece into a smooth ball. Cover them and let them rest for another 15 minutes.
- Roll Out: On a lightly floured surface, roll each ball into a circle about 1/4 inch thick (roughly 15–20cm wide).
- Cook: Heat a non-stick or cast-iron skillet over medium-high heat. Place a flatbread in the dry pan. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook for another minute until golden brown spots appear.
- The Finish: Immediately after removing from the pan, brush generously with the melted butter.
Service Suggestions
- Classic: Serve warm alongside hummus, tzatziki, or baba ganoush.
- The Main Event: Use as a side for butter chicken, lentil dhal, or Moroccan stews.
- Breakfast: Drizzle with honey and a sprinkle of cinnamon.
Storage Tips
- Room Temp: Store in an airtight bag or container for up to 2 days.
- Reheating: To regain that “just-cooked” softness, microwave for 15 seconds or warm briefly in a dry pan.
- Freezing: These freeze beautifully. Wrap individually in parchment paper and place in a freezer bag for up to 3 months.
FAQs
Why didn’t my flatbread puff up?
The pan might not have been hot enough, or your yeast might be expired. Make sure the skillet is preheated properly before the first bread hits the surface!
Can I use whole wheat flour?
Yes, but replace only half of the white flour with whole wheat to maintain that soft, airy texture shown in the photo. You may also need a splash more water.
Can I make the dough in advance?
Absolutely. You can let the dough rise in the refrigerator overnight. The cold ferment actually improves the flavor!
Conclusion
Making flatbread at home is a therapeutic process that yields far superior results to anything in a plastic bag at the grocery store. With just a few pantry staples and a little patience, you can create these golden, buttery delights that will make your kitchen smell like a professional bakery. Enjoy!