Homemade Soft Flatbread (Pita-Style) Cooked in a Pan

Prep Time: 15 minutes
Rest Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6–8 flatbreads
Difficulty Level: Easy

In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well so the dry ingredients are evenly distributed.
Pour in the lukewarm water and olive oil. Stir until a soft, slightly sticky dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes. The dough should become smooth, elastic, and soft to the touch.
Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, gently punch down the dough to release air. Divide it into equal portions and shape each piece into a smooth ball.
Roll each ball into a flat round disc about 1/4 inch (6 mm) thick. Try to keep the thickness even so they cook uniformly.
Heat a dry skillet or cast-iron pan over medium-high heat until hot. Place one flatbread into the pan and cook for 2–3 minutes on the first side.
Flip and cook the second side for another 2–3 minutes. The bread should puff up and develop light golden-brown spots.
Remove from the pan and wrap in a clean towel to keep warm and soft while you cook the remaining flatbreads.

Replace half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.

Add 1 teaspoon garlic powder and 1 tablespoon dried herbs (like oregano or parsley) to the dough for extra flavor.

Replace water with warm milk for a softer, richer flatbread.

Use a gluten-free all-purpose flour blend designed for yeast baking, though the texture will be slightly less elastic.

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