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This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.

Easy flatbread recipe
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Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!

About this flatbread

There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.

Flatbread recipe

How to make flatbread: an overview!

Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!

Mix the dough5 minutes active
Form & rest dough5 minutes active, 30 minutes hands off
Roll dough5 minutes active
Cook flatbread15 minutes active

Cook it in a skillet or grill pan!

Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.

How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.


Ways to serve flatbread

How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!

How to store flatbread (and reheat it)

This homemade flatbread is nice because it stays good for about 3 days at room temperature, and the texture holds up well if stored correctly. Here’s what you need to know:

  • Room temperature storage (3 days): Place the flatbread in a sealed bag or container, and it stays good for 3 days. It gets dryer as days go by, so we suggest reheating it so it’s more pliable.
  • Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.
  • Frozen (3 months): Or, you can freeze it! Let it cool to room temperature, then place it into a sealed bag or container.
Easy flatbread recipe

This flatbread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Easy flatbread recipe

Easy Flatbread Recipe

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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x


This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.


  • 2 ½ cups (312 grams) all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons olive oil
  • ¾ cup water


  1. Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
  2. Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
  3. Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
  4. Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 7 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  5. Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.
  • Category: Bread
  • Method: Skillet
  • Cuisine: Bread
  • Diet: Vegan

More bread recipes

There’s nothing quite like homemade bread! Here are a few more recipes to try:

  • Easy No Knead Bread This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Or try the Vegan Bread variation.
  • Best Homemade Cornbread This cornbread is a quick bread that’s lightly sweet and perfectly moist. Try the Vegan Cornbread too!

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Laura says:

    I am so excited to see this recipe.
    I developed a buckwheat tortilla that is very flexible & I am so excited to share it with you,:
    Flexible Buckwheat Tortillas by Laura W
    1 cup raw green buckwheat, soak 10 mins in warm water
    1 egg or flax egg
    3/4 tsp sea salt
    1 handful raw cashew nuts
    2-1/4 cup any milk*
    2 heaping Tbsp flaxmeal
    *my cashew milk, 3/4 cup raw cashews, 4 cups + 2 cups of water, 2 dashes cinnamon.
    1. Put 4 cups water in Vitamix or blender. Soak 30 mins.
    2. Process until smooth, pour into pitcher, pour the last 2 cups of water into blender, then pour into pitcher.
    1. Put all ingreds into Vitamix and pulse just until smooth, do not over process, or it can get watery.
    2. Heat a large 12-14-inch skillet. When hot, add a little butter, pour some batter in the center in a round circle and see if you can tilt the pan to spread the batter.
    3. Give it time to cook and flip. Let the second side get cooked. I this they are wonderful. Thanks for all you do.
    Thank you for all you do.

    1. Alex Overhiser says:

      We’ll have to try this! Thanks for sharing.

  2. Lynette says:

    These look amazing! Quick question: the recipe yield is 6, but the instructions say to cut dough into 8 pieces. Which one is correct? Thank you so much!!

    1. Alex Overhiser says:

      Sorry about that! Either will work but we decided we like the smaller size, so 8 pieces is correct.