Homemade Flatbread Recipe

Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Add the olive oil, flour, sugar, and salt to the yeast mixture.

Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.

Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Lightly flour the work surface.

Divide the dough into 12 equal pieces. If you want to take your time you can shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.

Take one of the dough balls, and roll it into a flatbread shape, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.

Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.

Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.

Cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute. Whilst that's cooking roll our the next flatbread.

Place on a plate, cover with a clean tea towel and then repeat, brushing the pan with oil after every 3 or 4 pitas.

Stack the flatbreads on the plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.