Learn how to make flatbread at home, to use for flatbread pizza or delicious flatbread appetizers. This easy flatbread recipe is made with yeast and is a perfect base for any kind of topping you can imagine. Great for making ahead and freezing, to have an easy meal or appetizer at the ready any time!

yeasted flatbread on wooden bord
  • No mixer needed! Just a couple of bowls and about 90 minutes of your time.
  • These freeze beautifully, so stock up to always have some on hand.
  • Much more economical than store-bought flatbread. With just a few ingredients, you can make them yourself.
  • So versatile! The ways to top this flatbread are almost endless. I’ve listed a few below to get your imagination going.
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Step-by-Step Photos

adding yeast mixture to flour mixture
1
combining dough ingredients in bowl
2
stirring dough in bowl until it comes together
3
flatbread dough after mixing
4
kneaded flatbread dough
5
flatbread dough set to rise
6
flatbread dough divided into 3 balls
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rolled flatbread placed on parchment lined baking sheet
8
pricking flatbread dough with fork
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  1. Add the yeast mixture to the flour mixture in a large bowl.
  2. Add the oil and stir.
  3. Stir until the dough comes together.
  4. Remove dough to floured surface and knead for 1 minute.
  5. Form dough into a ball and place into a greased bowl to rise.
  6. Dough after it has doubled in size.
  7. Dough divided into 3 equal pieces.
  8. Dough rolled very thin into an oblong shape and placed onto a parchment lined baking sheet.
  9. Prick the dough with a fork before baking.

Flatbread Topping Ideas

heirloom tomato flatbread on cutting board
  • Caramelized onion, dried figs and goat cheese, with a honey or maple syrup drizzle
  • Pesto base with a cheese topping (Parmesan, mozzarella and/or feta)
  • Buffalo chicken with grilled chicken, red onion, mozzarella and/or cheddar and cilantro
  • Roasted broccoli with cheddar cheese and red pepper flakes.
  • BBQ sauce, pineapple and bacon, with mozzarella cheese.
  • BLT, with burrata (or fresh mozzarella), bacon and tomatoes.
  • Prosciutto, fig and arugula
  • Fig jam, prosciutto, fresh mozzarella and arugula, with a balsamic glaze drizzle.
  • Goat cheese and sautéed mushrooms, with balsamic glaze (pictured below).
  • Heirloom tomatoes, fresh basil and feta or goat cheese (pictured above).
  • Make it a pizza, by topping with pizza sauce and your favourite pizza toppings.
  • Use them as Garlic Bread, by brushing with olive oil, garlic, herbs and cheese and warming.
mushroom goat cheese flatbread on parchment paper

Making Ahead, Storing and Freezing

Once cooled, wrap each flatbread individually with plastic wrap. Store at room temperature if using the same day or refrigerate for 2-3 days.

To freeze, wrap each flatbread first in plastic wrap and then tightly with aluminum foil. Freeze up to 3 months. Thaw at room temperature in their wrappings. (Flatbread can be topped frozen and baked, as well, for flatbread pizza, for example.)

flatbread on white board

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flatbread with yeast on board

Get the Recipe: Easy Flatbread with Yeast

Flatbread with yeast is a versatile base for any number of toppings. Make ahead and freeze, to have an easy appetizer or flatbread pizza at the ready any time!
5 stars from 3 ratings
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Prep Time: 10 minutes
Cook Time: 10 minutes
Rising Time:: 1 hour
Total Time: 1 hour 20 minutes
Yield: 3 flatbreads

Ingredients

  • 1 1/4 cups (150 g) all-purpose flour, plus more as needed
  • 1/2 teaspoon fine salt
  • 1/2 cup water, lukewarm (about 105F)
  • 1 1/2 teaspoons Active Dry or Instant yeast
  • 1 1/2 teaspoons honey, or white sugar
  • 2 Tablespoons olive oil

Instructions
 

  • In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a two-cup measuring cup, combine the lukewarm water, yeast and honey. Let stand 5-10 minutes.
  • Add the yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Remove to a floured work surface and knead briefly. Add additional flour, as needed, if dough is sticking to work surface or hands. Form dough into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Pre-heat oven to 400° F. (regular bake setting/not fan assisted) with rack in the centre of the oven. Prepare a baking sheet by lining it with parchment paper. Set aside.
  • Remove risen dough to a floured work surface. Cut dough into 3 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren't longer than the length of your baking sheet, so it doesn't hang over the edge. Somewhere around 5-inches wide to 14-inches long works well. Place the 3 flatbreads side-by-side onto a baking sheet. Cover with a clean tea towel and let stand at room temperature for 10 minutes to rest.
  • Before baking, use a fork to prick the dough along the length of the dough, making 8-10 pricks in the dough. Bake in pre-heated oven for 8-10 minutes, or until just starting to show a little colour. *Don't over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.
  • Remove flatbreads to a cooling rack to cool.

Notes

Once cooled, wrap each flatbread tightly with plastic wrap and store at room temperature or in the refrigerator. For freezing, wrap the plastic wrap with a layer of aluminum foil and freeze up to 3 months. 
Thaw flatbreads at room temperature in the wrapping.
Heat flatbread with toppings in a 350F oven until toppings are warmed or cheese is melted.
You can double the recipe to make more. I prefer to bake just one tray at a time. When doubling, I refrigerate half the dough while I roll/rest/bake the first batch, then repeat with the refrigerated portion of dough. Allow a bit longer rest period to adjust for the cooler dough. Alternatively, you could bake two trays at the same time, in the upper third and lower third of the oven, rotating the pans halfway through baking.
Cuisine: American, Canadian
Course: Appetizer, Bread
Author: Jennifer Maloney
Serving: 1flatbread, Calories: 302kcal, Carbohydrates: 45g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 394mg, Potassium: 115mg, Fiber: 3g, Sugar: 3g, Vitamin C: 0.03mg, Calcium: 11mg, Iron: 3mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

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