Serve warm with dips like hummus, tzatziki, or baba ghanoush.

Great as a side to soups, stews, or curries.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster.

Freeze cooked flatbreads with parchment between each piece, then reheat from frozen.

Variations

Cheesy Flatbread: Add ¼ cup grated cheese to the batter.

Herb Infusion: Mix in dried oregano, basil, or thyme for extra flavor.

Spicy Kick: Add chili flakes or a pinch of cayenne.

Sweet Twist: Skip garlic and add a teaspoon of sugar plus a drizzle of honey when serving.

FAQ

Q: Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Q: Do I need a stand mixer or special tools?
Not at all—just a whisk and bowl.

Q: Can I bake this instead of pan-frying?
Yes, pour batter into a parchment-lined pan and bake at 375°F (190°C) for 15–18 minutes until golden.

Q: Will the bread be fluffy without yeast?
Yes, the baking powder gives it lift, while the liquid batter ensures softness.