Homemade Pizza Flatbread
A simple, delicious homemade oregano flatbread made with just five ingredients. No yeast, no rising, and no special equipment required! These thin, lightly crispy flatbreads make the perfect base for personal-sized pizzas, wraps, and sandwiches.
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.
