Mediterranean Golden Pan-Fried Flatbread
Mediterranean Golden Pan-Fried Flatbread is one of those simple recipes that quietly becomes a staple. It’s crisp on the outside, soft and chewy inside, and rich with olive oil flavor. No oven is needed, which makes it perfect for busy days or warm weather cooking. This flatbread pairs beautifully with dips like hummus or yogurt sauce, works as a wrap for grilled vegetables or meats, and even stands on its own with just a sprinkle of herbs and salt. Rooted in classic Mediterranean pantry ingredients, it delivers comfort, versatility, and that warm, freshly cooked bread experience that’s hard to beat.
Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6 flatbreads
Yield: 6 medium flatbreads
Ingredients
All-purpose flour, 2 ½ cups
Warm water, ¾ cup
Olive oil, 3 tablespoons
Plain yogurt, ¼ cup
Sugar, 1 teaspoon
Salt, 1 teaspoon
Baking powder, 1 teaspoon
Dried oregano, 1 teaspoon
Garlic powder, ½ teaspoon
Extra olive oil, for pan-frying
Instructions
In a large bowl, combine flour, sugar, salt, baking powder, oregano, and garlic powder. Mix well.
Add warm water, yogurt, and olive oil to the dry ingredients. Stir until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Form the dough into a ball, cover with a clean towel, and let it rest for 30 minutes.
Divide the rested dough into 6 equal pieces and roll each into a ball.
Roll each ball into a circle about ¼-inch thick.
Heat a heavy skillet or cast-iron pan over medium heat and brush lightly with olive oil.
Cook one flatbread at a time for 2–3 minutes per side until golden brown spots appear.
Transfer cooked flatbreads to a plate and cover to keep warm while cooking the rest.
Brush with a little extra olive oil and serve warm.
Tips
Resting the dough relaxes the gluten and makes rolling easier.
Use a heavy pan for even browning.
Don’t overcrowd the pan or the bread will steam instead of crisp.
Adjust heat if the bread browns too quickly.
Brush the pan lightly with oil to avoid greasiness.
Roll evenly to ensure uniform cooking.
Keep cooked flatbreads covered to retain softness.
Add fresh herbs after cooking for brighter flavor.
Use yogurt at room temperature for smoother dough.
Serve immediately for best texture.
Variations
Add chopped fresh rosemary or thyme to the dough.
Sprinkle sesame or nigella seeds on top before cooking.
Replace half the flour with whole wheat flour.
Add a pinch of chili flakes for heat.
Stuff with cheese before rolling for a filled flatbread.
Use za’atar instead of oregano for a Middle Eastern twist.
Brush with garlic butter after cooking.
Make smaller flatbreads for wraps or sliders.
Add lemon zest to the dough for freshness.
Serve with olive oil and balsamic for dipping.
Q & A
Can I make the dough ahead of time?
Yes, refrigerate it for up to 24 hours.
Does this need yeast?
No, baking powder gives it lightness.
Can I cook this on a grill?
Yes, it works well on a hot griddle or grill pan.
How do I store leftovers?
Wrap and refrigerate for up to 3 days.
Can I freeze the flatbreads?
Yes, freeze cooked flatbreads with parchment between them.
What’s the best flour to use?
All-purpose flour gives the best balance of softness and structure.
Why did my flatbread turn stiff?
Overcooking or too much flour can cause stiffness.
Can I make it dairy-free?
Replace yogurt with water or plant-based yogurt.
How do I reheat it?
Reheat in a dry skillet for best results.
Is this recipe kid-friendly?
Yes, it’s mild and easy to customize.
Nutrition
(Per Flatbread, Approximate)
Calories: 210
Protein: 6g
Fat: 7g
Carbohydrates: 30g
Fiber: 2g
Sugar: 1g
Conclusion
Mediterranean Golden Pan-Fried Flatbread is a simple pleasure that fits effortlessly into everyday meals. With its golden crust, soft interior, and endless serving options, it’s a recipe you’ll reach for again and again. Whether used as a side, a wrap, or the base for creative toppings, this flatbread brings warmth and classic Mediterranean flavor to the table with minimal effort.