FLATBREADS — Basics With Babish (2024)

Whether you’re a seasoned dough-puncher or merely a bread novice, we’ve got a flatbread recipe for you. We suggest you begin with our recipe for Roti, simple yet delicious! On the other hand, if you’ve got some confidence, move on up to our recipes for Yogurt Flatbread or Pita.


Serves: 4-6

Pita Method:

  1. Combine the yeast, water, and 120 grams of flour in the bowl of a stand mixer. Mix to thoroughly combine the ingredients. Cover the bowl with plastic wrap and let the sponge sit at room temperature for 15-20 minutes or until bubbly.

  2. Add the oil, salt, and remaining flour to the bowl. Using the dough hook attachment, knead the dough until hom*ogenous and elastic, about 8-10 minutes. The dough should be able to pass the ‘windowpane test’ at this point.

  3. Transfer the dough to an oiled bowl, cover, and let it proof at room temperature for 1-2 hours or until the dough has doubled in size.

  4. Meanwhile, place pizza steel, ceramic baking tile, or a large rimmed baking sheet on the bottom rack of the oven. Preheat the oven to 500 °F. This will give ample time for the pizza steel/baking tile/baking sheet to absorb the heat.

  5. Turn the dough out onto a lightly floured surface. Divide the dough into 6-8 equal pieces, depending on your desired pita size.

  6. Roll the divided pieces into dough balls. Cover the dough with a lightly greased piece of plastic wrap. Allow the dough balls to rise for 20-35 minutes at room temperature until puffed.

  7. Once the dough is ready. Using a small dowel or rolling pin, roll the dough into rounds about ¼ inch thick. Dust with flour as necessary to prevent sticking or tearing.

  8. Working with one round at a time, carefully transfer the dough onto the preheated surface in the oven. Cook each pita for about 2 minutes on each side, the pita should puff while cooking. Alternatively, use a pizza oven set between 550 °F- 600 °F to cook the pitas.

  9. Transfer the cooked pita to a plate, cover with a clean dishcloth to keep them warm. Let cool for 10 minutes before serving with hummus, tzatziki sauce, tomatoes, cucumber, feta, red onion, and/or falafel.

Yogurt Flatbread Recipe: Bigger Bolder Baking

Yogurt Flatbread Method:

  1. Combine the flour, salt, and baking powder in the bowl of a stand mixer. Whisk the ingredients until well incorporated.

  2. Add the yogurt and mix using a dough hook attachment for 8-10 minutes until a smooth and elastic dough forms. If the dough is too big for the mixer, then only knead half of the dough at a time.

  3. Turn the dough out onto a floured work surface.

  4. Divide the dough into 100-gram portions.

  5. On a lightly floured surface, roll out the dough into rounds about ¼ inch thick.

  6. Melt 1 Tablespoon of ghee in large cast iron or carbon steel pan over high heat.

  7. Add the rolled-out dough and cook for 1-2 minutes on each side until browned and bubbled.

  8. Transfer the cooked flatbread to a plate, cover with a clean dishcloth to keep them warm.

  9. Repeat with the remaining dough.

  10. Spread an even layer of pesto on the top of each flatbread. Top with chicken, mozzarella cheese, and parmesan cheese. Bake the pizza in a 600 °F pizza oven (or a 500 °F oven) until the cheese has melted and has started to bubble.

Roti Method:

  1. Combine the flour and salt in the base of a food processor. Pulse until well combined.

  2. Add the water and run the food processor for 2 minutes or until a smooth, elastic dough forms. The dough should pass the ‘windowpane test’ at this point. If the dough is too sticky, knead the dough by hand with a generous dusting of flour.

  3. Preheat a large cast-iron skillet to a surface temperature of 475°F.

  4. Meanwhile, roll a golfball-size portion of the dough out to a round, about 1 mm thick.

  5. Add the roti to the preheated skillet and cook on each side for about 20-30 seconds, until the roti is quite bubbly.

  6. Using tongs, carefully transfer the roti to the open flame, cook until puffed.

  7. Transfer the cooked roti to a plate, cover with a clean dishcloth to keep them warm.

  8. Serve with scrambled eggs, spinach, turkey bacon, swiss cheese, and/or mushrooms.


Pita Ingredients:

  • 8 g dry active yeast

  • 225 g Water, warm (~95 °F)

  • 360 g all-purpose flour, divided

  • 20 g Olive oil

  • 6 g kosher salt

  • Hummus

  • Tzatziki sauce

  • Tomatoes, diced

  • Cucumber, sliced

  • Feta, crumbled

  • Red onion, thinly sliced

  • Falafel

Yogurt Flatbread Ingredients:

  • 360 g All-purpose flour

  • 3 g kosher salt

  • 10 g baking powder

  • 440 g whole-milk yogurt

  • As needed ghee

  • Pesto

  • Roasted chicken, sliced

  • Mozzarella cheese, grated

  • Parmesan cheese, grated

Roti Ingredients:

  • 240 g whole wheat flour

  • 6 g kosher salt

  • 170 g water, hot (~160 °F)

  • Eggs, scrambled

  • Spinach, sauteed

  • Turkey bacon, cooked + sliced

  • Swiss cheese, grated

  • Mushrooms (of choice), sauteed

Emilija Saxe

basics with babish, babish, flatbread, pita, roti

FLATBREADS — Basics With Babish (2024)


What are the 4 types of flat bread? ›

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

What are 10 traditional Indian flatbreads? ›

Different varieties of Indian bread and pancake include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, appam, dosa, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties.

What kind of flour is used in flatbread? ›

The choice between one or the other is only complicated by the different nutritional benefits and recipe adjustments for each (via Healthline), leaving you with a lot of extra thinking to do. Fortunately, when it comes to baking flatbread, there's only one type of flour you need: barley flour.

Is flatbread the same as pita? ›

Pita These are typically a two-layered flatbread, formed when a flattened dough piece separates into two distinct layers during baking. That pocket formed during baking is a key difference from the others that you mentioned.

What is the difference between lavash and pita? ›

Lavash, meet Pita. Lavash is thinner and larger: As you've probably gathered by now, Lavash is incredibly thin, almost like a sheet of paper. In contrast, pita bread is thicker and often pocket-shaped, creating a perfect vessel for stuffing ingredients inside.

What's the difference between focaccia and flatbread? ›

Focaccia is ½" to 1" thick with a light crust on the top and bottom. It's often described as "flatbread" or "Italian flat bread," but unlike the flat bread we're used to, it isn't flat at all, but thick and fluffy. The "flat" term in question simply refers to the pan in which it's baked compared to other breads.

What is Native American flatbread called? ›

Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

What is the crispy Indian bread called? ›

Papadum is a crispy flatbread or wafer. Depending on where you are, it's also known as papad or pappadum or applam. While all the other Indian bread can be served as a main dish, papadum is always served as a side dish. Typically made with lentils, papadum can be deep-fried or roasted over an open flame.

What is the most popular Indian flatbread? ›

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

What is the healthiest flour for flatbreads? ›

Cassava Flour

Although higher in carbohydrates than wheat flour, cassava flour is naturally gluten-free and rich in fiber. It also has a very neutral flavor and soft consistency, making it a great candidate for homemade tortillas or grain-free flatbread.

Are naan and flatbread the same thing? ›

Naan is a leavened flatbread with a soft and chewy texture.

Why is my flatbread dry? ›

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

Are flatbreads healthier than bread? ›

Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.

Which is healthier, flatbread or tortilla? ›

A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.

What is focaccina? ›

Focaccina is an appetizer-sized portion of regular focaccia. This bread needs no introduction since it is such a ubiquitous baked good. It is believed that focaccia originated in ancient Greece, and countless people still enjoy eating focaccia to this day.

What is Mediterranean flatbread called? ›

Pita is another familiar flatbread found throughout the Mediterranean. In Egypt, the local pita called baladi is traditionally made with 100% whole wheat flour. And in the US, it's easy to find whole grain pita bread (with the Whole Grain Stamp) in grocery stores.

What is flat Italian bread called? ›

Focaccia. This flatbread is one of the most iconic Italian breads. It's baked flat on a sheet pan, and it gets its rich flavor from the addition of olive oil. Simple focaccia tastes great as-is for a snack, and it's an excellent bread to serve with soup.

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