fluffy flatbreads

This is my go-to recipe whenever I want soft, fluffy flatbreads that turn out perfectly every time. They have a light texture, a gentle chew, and cook up beautifully on a hot pan.

What I love most about this recipe is how reliable and versatile it is—it works just as well for wraps, sandwiches, or alongside your favorite meals.

ingredients:

makes 10 flatbreads

• 240 ml warm water

• 7 g dry yeast

• 1 tbsp sugar

• 380 g flour

• 2 tbsp powdered milk

• 1 tsp salt

• 30 ml vegetable oil

*If you prefer larger flatbreads, simply divide the dough into 8 portions instead of 10.

Once cooked, allow the flatbreads to cool completely, then freeze them. They keep well in the freezer for up to a couple of months, making them perfect to have on hand for quick meals.

instructions:

activate the yeast

• In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 10 minutes, until the mixture becomes foamy on top.

prepare your dough

• using a stand mixer

  • Add the flour, powdered milk, and salt to the mixer bowl, then whisk together until evenly combined.

  • Pour in the oil and half of the activated yeast mixture. Begin mixing on medium speed.

  • Gradually add the remaining yeast mixture while mixing (You may not need all of it, or you may need a little extra water depending on your flour.)

  • Mix for 8–10 minutes, until you have a smooth, soft, and elastic dough.

• by hand

  • In a large bowl, mix the flour, powdered milk, and salt. Whisk together until evenly combined.

  • Make a well in the center. Add the oil and half of the activated yeast mixture, then begin mixing.

  • Gradually add the remaining yeast mixture, mixing until a dough forms.

  • Knead for 10–12 minutes, until the dough is smooth and elastic.

first rise

• Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

shaping and second rise

• Transfer the dough to a lightly oiled surface.

• Divide into 10 portions (about 70 g each).

• Shape into balls and place on a tray, leaving about 2.5 cm space between each.

• Cover with lightly greased plastic wrap or a damp towel and let rise for 30–45 minutes, until puffy.

• Once puffy, roll each ball into a circle, cover and let rest again for 15 minutes.

cooking

• Heat a pan over medium heat.

• Cook each piece for 15–20 seconds on the first side, until bubbles form.

• Flip and cook the other side until lightly golden.

• Cover with a damp towel to keep the dough soft.

Tips:

• You can freeze these once they have cooled down. They will last a couple months in the freezer.

*For the full experience, pair it with “Splash” by Myra, and enjoy the moment.