Soft Homemade Pocket Flatbread

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Soft Homemade Pocket Flatbread

Fluffy on the inside, lightly crisp on the outside, perfect for wraps, dips, or stuffing.

 Description

This soft flatbread is yeast-based but quick, baked on a pan or skillet, and puffs slightly to form a tender pocket. It’s budget-friendly, beginner-friendly, and endlessly versatile — think pita vibes without the fuss.

 Ingredients

  • 3 cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 tbsp instant yeast

  • 1 cup warm water (110°F / 45°C)

  • 2 tbsp olive oil

Instructions

  1. Activate yeast
    In a bowl, mix warm water, sugar, and yeast. Rest 5–10 minutes until foamy.

  2. Make the dough
    Add flour, salt, and olive oil. Mix until a soft dough forms.

  3. Knead
    Knead 8–10 minutes (by hand or mixer) until smooth and elastic.

  4. First rise
    Cover and let rise in a warm place for 1 hour or until doubled.

  5. Shape
    Divide dough into 8–10 balls. Roll each into a 5–6 inch round.

  6. Second rest
    Rest rolled dough 10–15 minutes (this helps puffing).

  7. Bake or Pan-Cook

    • Oven: Bake at 425°F (220°C) for 6–8 minutes

    • Skillet: Cook on a dry hot pan 1–2 min per side until golden

  8. Cool slightly, then serve warm.

Servings

  • Makes: 8–10 flatbreads

  • Serving size: 1 flatbread

 Tips for Best Results

  • Don’t skip the second rest — it creates softness

  • Dough should be soft, not sticky

  • Use a hot surface for proper puffing

  • Store covered with a towel to keep warm

 Notes & Variations

  • Whole wheat: Replace 1 cup flour with whole wheat flour

  • Garlic flatbread: Add garlic powder to dough

  • Herb version: Mix in dried oregano or parsley

  • Vegan: Naturally vegan as written

 Nutritional Information (per flatbread, approx.)

  • Calories: 170

  • Carbs: 30g

  • Protein: 5g

  • Fat: 3g

  • Fiber: 1–2g

(Values vary based on size and flour used)

 Health Benefits

  • Lower fat than store-bought bread

  • No preservatives

  • Can be made whole-grain for extra fiber

  • Great energy source for active days

 Q & A

Q: Can I freeze them?
Yes! Freeze fully cooled flatbreads up to 2 months.

Q: Why didn’t mine puff?
Dough too thick, pan not hot enough, or skipped resting time.

Q: Can I cook these without yeast?
Yes — but they’ll be flatter and more like tortillas.

Q: Best way to reheat?
Skillet for 30 seconds per side or wrapped in foil in oven.

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