Bread is super simple when you use my 3-Ingredient Flatbread recipe! Let’s ditch the complicated flour blends, kneading, proving, hydration ratios, waiting, and baking.
The beauty of this recipe is you’ll need just a few minutes and a couple of pantry ingredients to create delicious flatbreads.
How to Make 3-Ingredient Flatbreads
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: The first step in this simple recipe is to make the dough. Combine self-raising flour, water and a drop of vegetable oil (you could use olive oil, too) and mix with a wooden spoon until it comes together into a smooth dough.
Self-raising flour should give you a light and fluffy flatbread as there’s a little raising agent in the flour. You could use plain flour if that’s all you have.
Yes, you can! However, you may want to add some baking powder to the plain flour to help make fluffy flatbreads. You’ll need around 2 teaspoons for every 150 grams of flour.
Step 2: Tip the dough out onto a floured surface as it can be a little sticky and then divide into 6 to 8 equal pieces, rolling the pieces into rough balls. Using a rolling pin, roll the balls out until they are around 0.5cm in thickness.
Try to roll them into circles but they don’t have to be perfect – they’re homemade flatbread, after all!
Step 3: It’s now time to cook your flatbreads. Pop a non-stick frying pan over medium heat. Brush the inside of the pan with a little oil to help char some of the dough before popping one circle of dough into the pan.
Cook for around 1 minute before flipping the flatbread and cooking the remaining side for a further 1 minute. They should be golden brown and slightly puffed up.
Step 4: While cooking the remaining flatbreads, wrap the cooked flatbreads in a clean tea towel to keep them warm. The steam will also keep them nice and soft, otherwise, they can turn a little brittle.
Tweak
Like many of my simple recipes, this 3-ingredient flatbread recipe forms the perfect base fo. Here are just a few ways you can tweak these versatile flatbreads:
- Switch the Flours: Swap out some of the self-raising flour for wholemeal flour to give the flatbreads a nuttier flavour. You could also try using some gram or almond flour.
- Add Spices and Herbs: My flatbreads are pretty plain, but you could mix in your favourite herbs and spices when making the dough. A combination of fennel seeds, chilli, garlic powder and oregano works great for Mediterranean-inspired flatbreads.
- Use Flavoured Oils: When adding oil to the dough, swap out the plain vegetable oil and use garlic, basil or truffle oil.
Store
Once you discover just how easy it is to follow this 3-ingredient flatbread recipe, you might end up getting a little carried away in the kitchen. Before you know it, you’ve got 20 flatbreads. So, how do you keep them?
Do Does 3-Ingredient Flatbread freeze well? Yes
Can you refreeze 3-Ingredient Flatbread? No
Cupboard: Keep flatbreads in a cool, dry place inside an airtight container or resealable plastic bag. Use them within a week to ensure freshness.
Refrigerate: Place flatbreads in a resealable plastic bag or an airtight container and store in the fridge. This method can extend their freshness up to 2 weeks.
Freeze: Freeze flatbreads in a freezer-safe airtight container or bag, separated by parchment paper to avoid sticking. They can last up to 3 months.
Reheat: Thaw frozen flatbreads at room temperature if needed, then warm in a dry hot skillet over medium heat or in an oven preheated to 175Ā°C for a few minutes until heated through.
3-Ingredient Flatbread Recipe
6
servings10
minutes5
minutes15
minutesThis is My Freezer-Friendly 3-Ingredient Flatbread Recipe
Keeps the screen of your device ON
Ingredients
250 g 2 cup – Self-Raising Flour, Plus Extra for Dusting
150 ml 5/8 cup – Water
3 tbsp 3 tbsp – Vegetable or Sunflower Oil
Directions
- Make the Dough
In a large bowl, combine the self-raising flour, 2 tbsp oil and 150ml water to make a dough. Lightly dust your worktop with flour as the dough might be a little sticky. - Roll the Dough
Divide the dough into 6 to 8 equal-sized balls and leave to rest for 5 mins. You can then roll each into a circle, you should be aiming for around 0.5cm in thickness. - Cook the Flatbreads
Add the remaining oil to the pan, brushing it around to coat and then fry each flatbread for around 1 minute on each side. You want them to be golden brown all over with a few charred marks. - Serve
Allow to cool slightly before serving. You may want to wrap the cooked flatbreads in a clean towel while cooking the remaining ones.
