Wrap and Rest. Wrap in plastic wrap and let sit at room temperature for 30 minutes. By the time I get around to making homemade bread, the yeast has gone bad, and I don’t want to have to freeze large portions of the stuff. Besides, yeast doesn’t seem to like me. I can’t tell you how many times I’ve messed up bread. It turns out more like a brick or a flat doughy mess. Same way with milk. We don’t drink a lot of milk. If I need a dairy, I use crema or a bit of cream cheese. Milk tends to go bad, so again, if you have the sudden urge to make flatbread yet have no yeast or milk, you might find yourself in a pickle. NO LONGER! This flatbread is thick and crackery, yet sturdy enough to handle as many toppings as you can pile onto it. It’s different from most store bought versions you’ll find, which are more like pita bread. I enjoy those, but I really love a simple, tasty, cracker-like crust with some bite to it. Perfect for flatbread pizza. Let’s talk about how we make homemade flatbread, shall we? Form the Flatbreads. Separate dough into 4 portions and flatten with a rolling pin to about 1/8 inch thickness on a lightly floured surface. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can use a bit of olive oil if needed in the pan, though you can cook them dry. Flip and cook another 2-3 minutes until the dough forms a cracker-like crust. Such delicious flatbread. Such a great recipe. Start to finish, it takes less than an hour to make them.
Storage & Leftovers
Storing your Flatbread in an airtight container in the fridge may allow you to store it for up to 5-7 days (1-2 days if stored at room temperature). To maximize the storage life, make sure to refrigerate the flatbread promptly. NOTE: This post was updated on 1/25/21 to include new information and photos. It was originally published on 8/3/2014.
