Sometimes the simplest recipes turn out to be the ones you keep coming back to. This homemade oregano flatbread is a perfect example. Five basic ingredients, a little elbow grease, and you’ve got four delicious, personal-sized pizza crusts ready for whatever toppings you’re craving.
No yeast, no waiting around for dough to rise, and no fancy equipment. Just flour, warm water, olive oil, a pinch of salt, and a generous helping of dried oregano for that wonderful herby flavour.
The beauty of this recipe is how ridiculously easy it is. Give the dough 12–15 firm kneads, let it rest for 5–10 minutes, roll it out, and cook each flatbread in a hot frying pan for about a minute per side. When those beautiful golden-brown bubbles start appearing, you know you’re in business!
I originally made these flatbreads for two of my favourite homemade pizzas: a Classic Canadian Hawaiian and my Panoli’s Chicken Hawaiian, inspired by a pizza we served back in my restaurant days in Whistler. But there’s no reason to stop at pizza. These little beauties are equally at home wrapped around grilled chicken, served alongside a curry, or turned into a quick flatbread sandwich.
And that’s what I love about cooking. Learn one simple recipe, and suddenly you’ve got a dozen delicious possibilities staring you in the face.
Less is more.
Homemade Pizza Flatbread
Ingredients
- 2 cups 240 g all-purpose flour
- 2 generous pinches pink salt approximately ½ teaspoon
- 2 tablespoons dried oregano
- 2 teaspoons 10 mL olive oil
- ⅔ cup 160 mL warm water
- Additional flour for dusting and a little olive oil for cooking
Instructions
- Combine the dry ingredients. In a large mixing bowl, combine the flour, salt, and dried oregano. Stir briefly to distribute the seasoning evenly.
- Add the wet ingredients. Pour in the warm water and olive oil. Mix until the ingredients come together into a rough dough.
- Knead the dough. Transfer the dough onto a lightly floured work surface. Knead firmly 12–15 times until the dough forms a smooth, workable ball.
- Divide and shape. Immediately divide the dough into four equal portions. Roll each portion into a smooth ball.
- Rest the dough. Cover the dough balls with a damp kitchen towel and allow them to rest for 10 minutes. This helps relax the gluten, making the dough easier to roll.
- Roll out the flatbreads. Lightly flour your work surface. Using a rolling pin, roll each dough ball into a thin circle, approximately 1½ times the width of your hand. Adjust the thickness to your preference.
- Heat the frying pan. Place a nonstick frying pan over medium-high heat. Add a small drizzle of olive oil to lightly coat the surface.
- Cook the flatbreads. Place one flatbread into the hot pan. Cook for approximately 1 minute, until bubbles form and golden-brown spots begin to appear. Flip and cook the other side for approximately 1 minute.
- Repeat and serve. Transfer the cooked flatbread to a plate or cutting board. Repeat with the remaining dough. Serve warm or use as the base for your favourite personal-sized pizzas.
Video
Notes
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Don’t over-knead: Just 12–15 firm kneads are enough to bring this dough together.
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Thin is the winner: Roll the dough thinner for a crispier flatbread.
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Watch the bubbles: Golden-brown spots are a better indicator of doneness than the clock alone. Flip them aolotif needed.
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Making pizza? Cook the flatbreads just until lightly browned. They’ll cook further when you add toppings and bake your pizza.
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Get creative: Try them with grilled chicken, roasted vegetables, hummus, or your favourite sandwich fillings.
Final Notes from My Kitchen
That’s really all there is to it! Five simple ingredients, a little kneading, and you’ve got four homemade flatbreads ready for just about anything.
I originally made these for my personal-sized pizzas, but they’d be great for wraps, sandwiches, or just tearing apart and dipping into something delicious.
If you’re looking for ideas, check out my Classic Canadian Hawaiian Flatbread Pizza and Panoli’s Chicken Hawaiian Flatbread Pizza recipes. Both use this same dough, and they’re a couple of my favourite ways to put it to work.
Give them a try, experiment with your own toppings, and see what you come up with. That’s half the fun of cooking! And if you come up with something really good, I’d love to hear about it?