Jul 14 2026
Restaurants›Flatbread Company›Small Flatbreads (12") Recipe

Small Flatbreads (12") Recipe

Inspired by Flatbread Company
Time1h
Serves4

Make Small Flatbreads (12") Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

For cooking / finishing

Method

Dough

  1. 1

    Activate yeast and combine liquids

    In a small bowl or measuring cup, stir the warm water, sugar and instant yeast. Let sit 3–5 minutes until foamy. Stir in the yogurt and 1 tablespoon olive oil.

  2. 2

    Mix dry ingredients

    In a large mixing bowl, whisk together the flour and salt so the salt is evenly distributed.

  3. 3

    Form dough

    Make a well in the flour, pour in the yeast mixture, and use a wooden spoon or your hand to bring the flour into the liquid until a shaggy dough forms. If dough is too dry, add water 1 tablespoon at a time; if too sticky, sprinkle up to 2 tablespoons more flour.

  4. 4

    Knead

    Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with a dough hook on medium). The dough should be soft, slightly tacky but not sticky.

  5. 5

    First rest / rise

    Lightly coat a clean bowl with 1 teaspoon olive oil, place the dough inside, turn once to coat. Cover with plastic wrap or a damp towel and let rest at room temperature 30–45 minutes until slightly puffy. This is a short ferment to relax gluten (not a full doubled rise).

  6. 6

    Divide and shape

    Punch dough down gently and transfer to a work surface. Divide into 4 equal pieces (for ~12" rounds) or 6 pieces for smaller 8–9" rounds. Shape each piece into a smooth ball and let rest, covered, 10 minutes to relax the gluten which makes rolling easier.

  7. 7

    Roll out

    On a lightly floured surface, using a rolling pin, roll each ball into a thin circle roughly 11–12 inches (about 2–3 mm thick). Rotate and dust with flour as needed to prevent sticking. If dough resists, rest another 5 minutes and try again.

Cook & finish

  1. 8

    Preheat skillet

    Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). If using a nonstick skillet, preheat similarly. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

  2. 9

    Cook flatbreads

    Brush the skillet lightly with a little oil (or wipe with an oiled paper towel). Place one rolled flatbread in the dry-hot pan. Cook 45–75 seconds until bubbles form and the bottom has brown spots. Flip and cook the other side 30–60 seconds until spotted and cooked through. Adjust heat as needed to avoid burning—medium to medium-high works best.

  3. 10

    Optional puffing

    For extra puff and char, after initial cook you can hold the flatbread with tongs directly over a low gas flame for a few seconds, rotating to puff and char. Alternatively return to the hot skillet for 10–15 seconds per side.

  4. 11

    Finish and keep warm

    Brush cooked flatbreads with melted butter or ghee and sprinkle a little coarse sea salt if desired. Stack finished breads and keep wrapped in a clean towel or in a low oven (200°F / 95°C) while you cook the rest to keep them pliable.

  5. 12

    Serve

    Serve warm. These flatbreads are excellent for wraps, dipping, or as a side to stews and salads.

More from Flatbread Company