I've tested and published more flatbread recipes than I can count, and they've become some of the most popular recipes on my blog! My Feta Spring Flatbreads alone have racked up over 21 million views across social media (still can't quite believe that), and my Caprese Flatbreads went viral last summer too. So I figured it was time to round up my 12 best flatbread recipes + my easy 2-ingredient dough in one place, with every one of them made on repeat in my own kitchen.
The flatbread recipes in the list below span Mediterranean, Italian, Turkish, Indian, and Latin American flatbread traditions, from my Caramelized Onion & Goat Cheese Stuffed Gözleme all the way to traditional Venezuelan arepas made with cornmeal. Most take only 15 minutes to make and all of them are absolute crowd-pleasers.
But before we get to the recipes, I've also shared the one dough I use for seven of the flatbread recipes. It's the popular 2-ingredient dough that started this whole thing and once you've made it once, you'll be able to riff your way through most of the recipes on this page without thinking. No yeast, no proofing, no special equipment. I'll walk you through it properly below.
Whether you're after a no-yeast flatbread you can make tonight, a global flatbread project for the weekend, or a proper Italian focaccia to bring to a dinner party - scroll down for my 12 Best Flatbread Recipes + Easy 2-Ingredient Dough. I really hope you enjoy them!
What is the easiest flatbread to make at home?
The easiest homemade flatbread uses just 2 ingredients: self-raising flour and Greek yogurt. You mix them together, knead for 1 minute, rest for 10 minutes while you prep your filling, then dry-fry in a non-stick pan for 3–5 minutes per side. No yeast, no rise, no fuss... and the dough is wonderfully soft, pliable, and stuffable.
Jump to:
- What is the easiest flatbread to make at home?
- What Counts as a Flatbread?
- My 2-Ingredient Flatbread Dough
- My Viral Stuffed Flatbreads
- Naan & Indian-Style Flatbreads
- Italian, Turkish & Greek Flatbreads
- Latin American Flatbread Variations
- Tips for Perfect Homemade Flatbread Every Time
- Save This For Later
- FAQs
- 12 Best Flatbread Recipes + Easy 2-Ingredient Dough
- More Recipes You Might Like
What Counts as a Flatbread?
A flatbread is any bread rolled or pressed into a thin shape and cooked quickly, usually on a hot surface (skillet, griddle, oven, tandoor). Some have yeast (focaccia, naan, pita), some don't (my 2-ingredient version, gözleme, paratha, tortillas), and some are made from non-wheat flours entirely like Venezuelan arepas, which use pre-cooked maize.
That's why this roundup spans so many cuisines. Flatbread is genuinely one of the most universal forms of bread in the world and pretty much every culture has its own version, which is one of the reasons I love them so much. As someone who builds her recipe library inspired by world cuisine, this is honestly my happy place.
My 2-Ingredient Flatbread Dough
This is the dough behind seven of the twelve flatbread recipes in this roundup and once you've made it once, you can whip up most of the recipes in this post without overthinking. No yeast, no proofing, no special equipment.
Just two ingredients:
- 200g self-raising flour (plus extra for dusting)
- 170–200g Greek yogurt (full-fat is best and the runnier your yogurt, the less you'll need)
Steps:
- Mix the flour and yogurt in a large bowl until a shaggy dough forms. I love using chopsticks for this because they don't gum up.
- Knead on a lightly floured surface for just 1–2 minutes until smooth and bouncy. The dough should be soft but not sticky... if it sticks to your hands, add a tablespoon of flour at a time.
- Rest for 5–10 minutes under cling film while you prep your filling (don't skip this — it makes the dough much easier to shape).
- Divide into 4 pieces for stuffed flatbreads or 6 plain flat ones.
- To stuff: flatten a piece into a 3–4 inch disc, place a tablespoon of filling in the center, pinch the edges up and over to seal, flip it seam-side down, and gently press back into a flat round about ½ inch thick.
- Dry-fry in a hot non-stick pan on medium-high heat with no oil, just 3–5 minutes per side until patched golden-brown and slightly puffed. The pan needs to be hot enough that the dough sizzles the second it hits the surface. If the inside is still doughy, pop a lid on for the final minute so the trapped steam finishes the inside without burning the outside.
That's the entire technique. Plain flour with 2 teaspoons baking powder works as a swap for self-raising, and unsweetened coconut or soy yogurt makes them vegan. For detailed troubleshooting, see Tips for Perfect Flatbread further down.
The other doughs in this roundup: My Gözleme uses a thin unleavened olive-oil dough. My Easy Focaccia uses a yeasted bread-flour dough (needs ~3 hours but mostly hands-off). My Venezuelan Arepas use pre-cooked maize flour for a naturally gluten-free flatbread. And my Greek Chicken Gyros use a store-bought herby flatbread, because sometimes a shortcut is the right call.
My Viral Stuffed Flatbreads
This is where my flatbread journey started, with my Mediterranean-inspired stuffed flatbreads using the 2-ingredient yogurt dough. They're ridiculously easy to make, endlessly customizable, and genuinely the flatbread recipes my friends and family request the most. If you've never made flatbread before, start here.
1. Feta Spring Flatbreads
These are the flatbreads that changed everything for me. Stuffed with feta, cream cheese, fresh mint, wilted spinach, and garlic in a pillowy 2-ingredient dough, they went viral in spring 2023, with over 21 million views across social media and one of my most-loved recipes to this day. The combo of tangy feta with fresh mint is absolutely my favorite springtime flavor, and I serve them with a quick mint sauce and olive oil drizzle that really seals the deal. The dough takes 5 minutes; the whole thing is on the table in about 40.
2. Caprese Flatbreads
Same easy yogurt dough, but with a summery Italian filling consisting of sun-dried tomatoes, fresh basil, feta, cream cheese, and pre-grated mozzarella, finished with a sun-dried tomato and basil oil drizzle. This is the recipe I make every time we have friends over in the summer because they're the perfect appetizer, lunch, or last-minute get-together snack. They only take 25 minutes from start to finish and are vegan-adaptable too (I've got the swaps in the post).
3. All-In-1 Hummus Flatbreads
I love a hummus-and-veg snack plate, but I wanted all of it baked into a single bite. So I stuffed my 2-ingredient flatbread dough with hummus, finely chopped celery, finely chopped carrot, parsley, and paprika. The veg stays crunchy, the hummus stays creamy, and you can finish them with a quick paprika-parsley butter drizzle. They keep brilliantly in the fridge and I'll often prep a batch on Sunday and snack on them all week.
4. Festive Turkey Flatbreads
This is the leftover-turkey recipe of my dreams. It uses the yogurt dough, but stuffed with leftover turkey, cranberry sauce, and sliced brie. It was honestly the recipe I was most obsessed with the entire holiday season. It's sweet, salty, savory, melty, and a million times more interesting than another turkey sandwich. If you've got camembert, gorgonzola, or any other leftover cheese-board cheese to use up, those work brilliantly too. They freeze well, so make a double batch on Boxing Day and you're set.
Naan & Indian-Style Flatbreads
Naan is technically its own magical thing, but in my kitchen it lives firmly in the flatbread family. These three Indian-inspired flatbread recipes are some of the best loved on my blog, and they're all incredibly quick to throw together.
5. 3-Ingredient Cheesy Naan
This recipe came out of a dinner I had at an Indian restaurant in Lyon, France where my friends and I ordered the cheesy naan, then immediately ordered another round because we couldn't stop. The cheese turned out to be La Vache Qui Rit (Laughing Cow), and once I figured that out, I went home and recreated it with my 2-ingredient yogurt dough. Just self-raising flour, Greek yogurt, and Laughing Cow cheese. That's it. Three ingredients, stovetop, ready in about 25 minutes. It's bready, cheesy gold.
6. Butter Curry Naan Kebab
If I ever open a restaurant, this is going on the menu. It's a cheese-stuffed naan topped with a creamy butter curry (I use leftover turkey, but any cooked meat works), pickled red cabbage, fresh cilantro, and a homemade avocado drizzle. Imagine if a curry and a kebab had a baby in flatbread form... that's what this is. The curry takes about 20 minutes, the naan dough is the same 2-ingredient yogurt dough, and the avocado drizzle blitzes together in 30 seconds. Total time: 35 minutes for something genuinely restaurant-quality.
7. Breakfast Paratha
This is a genuinely useful weekday-morning recipe. I use frozen store-bought paratha as the base here, not because it's better than from-scratch, but because at 7am on a Tuesday nobody is making laminated dough. Instead, I jazz up the paratha with eggs, spices, spinach, mushroom, cheese, mango chutney, and whatever else needs using up. The result is a 15-minute breakfast that beats toast every single time. Frozen paratha is widely available at South Asian grocery stores and increasingly at mainstream supermarkets too.
Italian, Turkish & Greek Flatbreads
Three flatbreads from three different Mediterranean traditions, and honestly some of the most impressive things you can make with simple dough and a handful of ingredients. We're talking proper Italian focaccia with mouth watering toppings, Turkish gözleme with caramelized onions and goat cheese, and a top takeaway standard Greek chicken gyros.
8. Easy Focaccia (3 Ways)
My easy focaccia is one I'm most proud of, because it gives you one base dough and three completely different finished breads: classic rosemary and flaky salt, a pepperoni-and-hot-honey pizza focaccia (genuinely incredible... gooey mozzarella, jalapeños, a hot honey drizzle), and a peanut butter and jelly focaccia I dreamed up after a peanut butter jelly donut I had in NYC. There's also a cheesy chimichurri version in the post if you want to go full Argentine. The dough is yeasted and needs around 3 hours total (mostly hands-off), but I promise the texture is fluffy, airy, crunchy on the outside, and chewy in the middle... so so good.
9. Gözleme (Caramelized Onion & Goat Cheese Stuffed Flatbreads)
Gözleme is a Turkish stuffed flatbread and one of my favorite things to eat. The dough is different to my yogurt dough and is a thin, no-yeast 3-ingredient recipe (all-purpose flour, water, olive oil) that rolls out paper-thin and cooks up patched golden brown in a dry pan. I fill mine with caramelized red onions and crumbled goat cheese, but spinach-and-feta or ground meat are equally traditional. About 35 minutes total, and one of the most impressive flatbreads I make.
10. Greek Chicken Gyros
After traveling around Greece for two months, gyros became my daily lunch, and this is my recreation. Marinated chicken thighs and homemade chips, both made simultaneously in my Ninja Foodi air fryer (16 minutes, same time, ready together), wrapped in a large garlic and herb flatbread with tzatziki and fresh veg. It's the closest thing to standing at a souvlaki stand in Athens that I've found at home. I use a store-bought flatbread in this recipe as I normally turn to gyros when I'm short on time but don't want to compromise on the flavor!
Latin American Flatbread Variations
I couldn't do a flatbread recipes roundup without including arepas, they're one of my all-time favorite things to eat. I've got two recipes for you here: one uses the 2-ingredient yogurt dough you already know, and the other is the real deal made with traditional Venezuelan cornmeal. Both are stuffed with the same incredible chicken and avocado filling.
11. Cheat Arepas
These are my Cheat Arepas, made using the same 2-ingredient yogurt dough as my stuffed flatbreads, but shaped and stuffed Reina Pepiada-style with shredded chicken, mashed avocado, red onion, garlic, fresh chili, cilantro, lime, and a little mayo. They're not technically authentic because true arepas use pre-cooked maize flour, but they come together in 30 minutes with ingredients you almost certainly already have, and the filling is genuinely delightful. If you've made any of my other flatbreads and loved the dough, this is a really fun direction to take it.
12. Venezuelan Arepas (Reina Pepiada)
If you want the real deal, this is it. Traditional Venezuelan arepas made with pre-cooked maize flour, formed into discs, pan-fried until golden, then split and stuffed with the classic Reina Pepiada filling of shredded chicken, avocado, red onion, garlic, chili, cilantro, lime, and a generous pinch of cheddar. Reina Pepiada literally translates to "curvy queen," and once you taste the filling you'll understand why it's beloved. The arepas themselves are naturally gluten-free, which makes this a great option for GF guests. The dough takes 3 ingredients (maize flour, salt, water) and 10 minutes of rest. It's honestly worth seeking out the maize flour for and most well-stocked supermarkets carry it now.
Tips for Perfect Homemade Flatbread Every Time
After making these flatbread recipes more times than I can count, I've picked up a few things along the way that make a real difference. Here are the top tips I wish someone had told me when I first started making flatbread at home:
- Trust the 2-ingredient dough. Different yogurt brands have different moisture levels, so adjust with extra flour as needed. The dough should be soft and bouncy but not stick to your hands. If it's sticking, add a tablespoon of flour at a time until it doesn't.
- Don't over-knead. Knead the yogurt dough until it's smooth and bouncy, then stop. Over-kneading makes it tough, and unlike traditional bread, this dough doesn't need long gluten development.
- Use a dry, hot pan. All my pan-fried flatbreads cook beautifully in a non-stick or cast iron pan with no oil. A dry pan gives you that gorgeous patched-golden-brown finish without anything greasy.
- Cover the pan if your flatbread is undercooking inside. Popping a lid on for the last minute creates a steam-oven effect which can be a game-changer when stuffed flatbreads are thicker than usual.
- Let yogurt-dough flatbreads rest before stuffing. Cover the dough and let it rest while you prep your filling. Even a short rest makes it easier to flatten without tearing.
- Thinner = crispier, thicker = softer. The right thickness depends on what you're making - for my stuffed flatbreads, I aim for around ½ inch after sealing. Thinner doughs (like gözleme) crisp up; thicker doughs stay pillowy and soft.
- Most freeze brilliantly. Cool completely first, then store in an airtight container in the freezer for up to 3 months. Reheat in the oven, a dry frying pan on low heat, or the air fryer at 160°C / 325°F until warmed through.
If you make any of these flatbread recipes, I'd love to hear how it went — leave a ⭐️ star rating and comment on any of the individual recipe pages, and tag me @myriadrecipes on Instagram or TikTok so I can see your creations. There's nothing I love more.
Save This For Later
For more globally-inspired recipes from my kitchen, you might love my 24 Best Sandwich Recipes roundup, my easy butter bean & spinach curry (perfect alongside any of the naan recipes above), or my Greek yogurt chicken in the air fryer which makes a fantastic filling for the gyros. And if you want my full collection of cookbook-tested recipes, you can grab a copy of The World Is Your Dumpling - it's where this whole world-cuisine obsession really started!
FAQs
Naan is technically a type of flatbread, but the two terms aren't fully interchangeable. Traditional naan is yeasted, often made with yogurt or milk for richness, and baked in a tandoor (or close to it). The word "flatbread" is the broader category and covers naan, pita, gözleme, focaccia, tortillas, and pretty much any bread that's flatter than it is tall.
Absolutely! Most of my flatbread recipes are no-yeast. My viral 2-ingredient dough uses self-raising flour and Greek yogurt, where the baking powder built into the flour does the lifting. Gözleme uses an unleavened olive oil dough that doesn't need yeast at all. Only my focaccia, traditional naan, and pita use yeast.
It depends on the style. For my 2-ingredient yogurt dough, self-raising flour is essential because the built-in baking powder gives you that pillowy texture without yeast. My unleavened gözleme or paratha use all-purpose flour. For focaccia, you want bread flour (12–15% protein) for proper chew. And arepas need pre-cooked maize flour (P.A.N.).
Yes, and most freeze beautifully. I always make a double batch and freeze half. Cool completely first (this is important - warm bread sweats in the freezer and gets soggy), wrap each one in plastic, then store in airtight bags for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes, or thaw in the fridge overnight and reheat for 8 minutes.
The most common cause is heat that's too high which makes the outside browns before the inside cooks through. Drop your pan to medium heat and cook longer (3–5 minutes per side for stuffed flatbreads). If it's still doughy, pop a lid on the pan for the final minute or two as the trapped steam creates an oven effect that finishes the inside without burning the outside.
12 Best Flatbread Recipes + Easy 2-Ingredient Dough
Ingredients
- 12 Best Flatbread Recipes + Easy 2-Ingredient Dough
Instructions
- Browse all of my flatbread recipes further up in the blog and pick any you'd like to make.
- Follow the recipe and create your preferred flatbreads.
- Serve up with any sides you like and enjoy!
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