I am a flatbread aficionado. There’s just something about the, often chewy, texture that I find very appealing. If given the choice, I will pick a flatbread over almost any other kind of bread. Chicken salad on whole wheat bread or a pita? I’ll take the pita version, please.

A few weeks ago I picked up a package of square, whole wheat pitas from Whole Foods. The next day I was raiding my refrigerator, looking for a snack, when a flash of snacking brilliance occurred. I toasted the pita, spread it with plain, Greek yogurt and then applied a liberal sprinkling of spicy sea salt (salt with dried chili peppers, black pepper, paprika, dehydrated garlic & onion, cumin, ginger and basil – a “spice grinder” concoction I found in the $1 area of my local grocery store, believe it or not). The warm pita combined with the cool tang of the yogurt and spicy saltiness was heavenly. It instantly became my go-to snack…and then the package of pitas was gone. I had seen pitas in my local grocery store a week earlier, but apparently the bakery hadn’t decided to make them again that week.

So what’s a hungry girl with a mighty craving to do? Make her own. Luckily, fate was kind and I had just found a recipe for Yogurt Flatbread from the Little House by the Dunes blog. They are a cross between pita and naan, with a toothsome texture and slight tang from the yogurt in the dough. In a word, scrumptious! I served them for dinner the day I made them with sauteed chicken and vegetables. My whole family loved them, even my picky eater. He is very fussy about food, so it says a lot that he really liked this flatbread. The recipe makes plenty so I had leftovers to make my beloved spicy yogurt treats the next day.

Another great flatbread option is Tibetan Flatbread. This recipe was posted by the husband of my friend, Belle, several years ago. I have made it many times, adding different spices and vegetables to the batter. Instead of a lot of flat, individual rounds this recipe makes a thicker “cake” that can be cut into wedges. Quick, easy and very tasty.

There are all kinds of flatbreads. In fact, I have a book dedicated to that specific food, “Flatbreads & Flavors” by Jeffrey Alford and Naomi Duguid. The authors take you on a culinary tour around the world, exploring flatbreads and their traditional accompaniments in many different cultures. It’s a fascinating book by two of my favorite cookbook authors. The recipes take my flatbread obsession to a whole new level!

Do you like flatbread? If you do, what are your favorite kinds?

This post is linked to Weekend Cooking at Beth Fish Reads

25 thoughts on “For The Love Of Flatbread

  1. Do you like naan? It’s close i texture, not identical but close. I am impressed! You made flat bread and I know it was a fun experience, a learning experience 🙂

    1. I do like naan. I haven’t tried making it yet, but I always get excited when a basket full of it arrives at my table at our local Indian buffet restaurant. So good for mopping up all of those flavorful sauces. By the way, the second try at making the yogurt flatbread went much better. 🙂

    1. While I have definitely heard of naan, I’m not familiar with onion kulcha. Now I’m going to have to see if I can figure out how to make it. Onions and flatbread are a great combination.

    1. Thank you! I’m usually hesitant about making yeasted breads, but these flatbreads are about as easy as you can get.

    1. Yes, they are fun to make. The yogurt ones sometimes puffed up like hot pitas, but other just bubbled. Not sure why, but it was interesting to watch!

    1. Yes, I made them into a kind of sauceless pizza, with feta and black olives. Really good and simple.

  2. I too have a flatbread book, but it’s a different one from yours. And I am so with you on flat bread. loved it. Argh. Now I have to try your yogurt snack.

    1. The tangy yogurt with the spicy salt was so good on chewy flatbread. I hope you like it!

    1. Yes, the Tibetan flatbread was originally from Jacques Pepin, so you know it is good, right?

  3. My homemade pita is pretty good, but my other flatbreads tend to come out as hard as crackers. That may have something to do with high-altitude baking. I did not know Alford and Duguid had published this bread book. To be read.

    1. I know I’ve seen recipes with notations for high-altitudes, so that could very well be what’s happening with your flatbreads. There are only a couple cookbooks that I don’t own from Alford & Duguid. Love them!

  4. Sounds heavenly!
    I really liked the naan I had at our local Indian restaurant, and have thought about making my own, before. Maybe your post will be just the thing to kick my tushy towards giving it a try finally! 😉

    1. Naan is always good. Most grocery stores here have packages of it, but the fresh ones at a restaurant are heavenly! I think I could make a meal of naan and the chutney sampler at my local restaurant.

  5. I love flatbread too but whenever I make it, the end result is too hard…not soft like pita bread for sandwiches. What am I doing wrong? It makes me crazy that I can’t seem to accomplish this easy task with only a handful of ingredients-any suggestions are appreciated.

    1. I wonder if you’re working the dough too much and activating the gluten more than the recipe intended. Another thing I’ve found, that if you refrigerate the finished flatbreads they do get hard and are only pliable if you warm them again. I hope that helps a bit!

  6. Hello Janel! I eat pita every night almost religiously with a salad and hummus. It’s a great, light way to finish a day and takes no time to prepare. The pitas just go in the toaster!

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