02/05/2025
Homemade Flour Tortillas, Naan Flatbread and Pita
Bread.
Recipes👇
4 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoon baking powder
1 2/3 cups hot water
1/4 cup unsalted butter, melted
Instruction:
In a large bowl, whisk together the flour, baking powder and salt.
Add the water and butter and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed.
Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
Divided the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
Heat a large nonstick sauté pan over medium-high heat.
Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.
Easy Pita Bread Recipe
Ingredients:
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon sugar
3/4 cup warm water (around 100°F / 38°C)
2 cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
1 tablespoon olive oil
Instructions:
In a small bowl, mix the warm water, yeast, and sugar. Let it sit for about 5–10 minutes until it becomes frothy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead for about 5–7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise until doubled — about 1 hour.
Punch down the dough and divide it into 6–8 pieces. Roll each into a ball, then flatten into circles about 1/4 inch thick.
Heat a heavy skillet or cast iron pan over medium-high heat. Place one pita into the hot pan. Cook for about 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes.
Wrap cooked pitas in a clean kitchen towel to keep them soft.
Homemade Naan Flatbread
Ingredients:
2 cups all-purpose flour (plus extra for dusting)
2 teaspoons sugar
1 teaspoon instant yeast or active dry yeast
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons plain yogurt
2 tablespoons olive oil or melted butter
Optional (for brushing):
Melted butter or garlic butter
Chopped fresh cilantro
Instructions:
In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm water, yogurt, and olive oil. Stir to form a rough dough.
Knead the dough on a floured surface for 5–7 minutes until smooth and soft. (If sticky, add a little flour. If too dry, add a splash of water.)
Place dough in a greased bowl, cover with a towel, and let it rise until doubled — about 1 hour.
Punch down the dough and divide into 6–8 pieces. Roll each piece into an oval or tear-drop shape about 1/4 inch thick.
Heat a cast iron skillet or heavy pan over high heat until very hot. Cook each naan for about 1–2 minutes on the first side (bubbles will form), then flip and cook another 30–60 seconds.
Immediately brush the hot naan with melted butter or garlic butter. Sprinkle with herbs if you like.
Ways to use:
Classic Dipper
- Serve warm with hummus, tzatziki, or baba ganoush.
- Perfect for scooping up Indian curries like butter chicken or tikka masala.
Wraps & Sandwiches
- Use naan as a soft wrap for gyros, shawarma, or falafel.
- Make a quick chicken Caesar naan wrap or fill with roasted veggies and cheese.
Naan Pizza
- Top with tomato sauce, cheese, and your favorite toppings.
