Easy Flatbread

Recipe adapted from: https://juliegoodwin.com.au/flatbread-recipe/

Servings: 4 pieces


  • 2 cups (300g) all purpose flour + more for dusting
  • 3/4 tsp salt
  • 3 1/2 Tbsp (50ml) olive oil
  • 3/4 cup (185 ml) milk
  • 1/2 tbsp oil (for cooking each flatbread)


  1. In a large bowl, combine the flour and salt together and mix.
  2. Make a well in the centre of your flour and add in the olive oil and milk.
  3. Mix the ingredients together by bringing in the flour from the sides of the bowl into the centre until you get a rough sticky dough.
  4. Turn your dough out onto a flat floured surface and knead the ball for 1-2 minutes until you get a smooth elastic ball. Add more flour as you knead if your dough ball is sticky.
  5. Cover your dough with a tea towel and let it rest for 30mins at room temperature.
  6. After 30mins, divide your dough into 4 equal pieces and roll each piece out to 3mm thickness.
    • If you roll it out too thin your flatbread will get crispy when you cook it. If you roll it out too thick, it’ll taste doughy and not as pliable or pleasant to eat.
  7. Heat a skillet on MED heat and when the pan is heated, add 1/2 Tbsp of oil and swirl it around so it coats the pan. Put a piece of flatbread onto the oil. After a few minutes the flatbread should form puffy pockets of air (some bigger than others). Check the bottom of the flatbread and flip it when it becomes toasted golden brown (~5-8 mins). Cook again on the other side until golden with small brown marks like naan. Repeat this cooking method with the other 3 flatbreads, adding 1/2 Tbsp of oil each time you start cooking a new one.
  8. Serve on its own, with curries or as a wrap!

Note: you can make these ahead of time and keep it in the fridge covered. Just microwave them when ready to use or toast them in the oven until warm. You can also freeze the cooked bread or keep the dough in the refrigerator for a couple days, wrapped.

You can also sub the olive oil in the dough for butter to make it more buttery, but the taste difference is pretty minimal so I omit it for the health reasons.

You can also use whole wheat flour but the result will be a bit more dense and dry. It also won’t puff up on the stove. You may need to add more oil.

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