Authentic Greek Flatbread

This is one of those breads I make again and again because it just works. It is soft inside, lightly crisp on the outside, and comes together without any fuss or oven time. I usually make it when I want something fresh to serve with grilled vegetables or Halloumi souvlaki, but it is just as good stuffed, wrapped, or eaten straight from the pan.

If making bread feels intimidating, this is a good place to start. The dough is forgiving, the method is simple, and you do not need any special equipment. It is the kind of recipe that quickly becomes part of your regular cooking rather than something you save for special occasions.

• No oven needed – cooked in a pan
• Quick to make – perfect for weeknights
• Flexible yeast options – works with what you have

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What is Greek Flatbread?

Greek flatbread is a simple, everyday bread that is meant to be cooked quickly and eaten fresh. It is most commonly served warm, wrapped around fillings like souvlaki or gyros, or torn and dipped into sauces such as tzatziki. Unlike oven-baked loaves, this bread is traditionally cooked in a pan, which is why it has a soft interior with lightly blistered, golden patches on the outside.

It is practical food. The kind made to go with a meal, not to sit on the table untouched.

A Short Note on Tradition

Flatbreads have been part of Greek cooking for centuries because they are fast to make and easy to cook without an oven. Earlier versions were made with whatever grains were available, long before modern wheat flour became standard.

What matters more than the history, though, is that the idea has not changed. Greek flatbread is still about simplicity, flexibility, and serving food while it is fresh and warm.

That is exactly how this recipe is meant to be used.

Variations and Ingredients

Greek flatbread is flexible, but a few changes make a real difference to the final result.

• Flour
  White flour gives the softest, most pliable flatbread. Whole wheat flour works, but the bread will be slightly denser and less elastic. If using whole wheat, expect a firmer texture rather than a wrap-style bread.
• Thickness
  Rolling the dough thinner gives a lighter, crisper flatbread. Slightly thicker dough stays softer and works better for wrapping fillings like halloumi or vegetables.
• Herbs and flavourings
  Dried oregano or thyme can be added to the dough for extra flavour, but keep it subtle. Too much will overpower the bread rather than complement it.

This recipe focuses on a soft, pan-cooked flatbread because that is how it is most often used at the table. Once you are comfortable with the method, small adjustments are easy, but the basic dough is best kept simple.

Printable Recipe Card for Greek Flatbread:

Troubleshooting

• My dough is not rising Cold kitchens slow yeast activity, especially in winter. Make sure the yeast was properly activated before mixing and proof the dough in a warm, draft-free place. While written with cold kitchens in mind, this winter proofing guide is useful year-round whenever dough struggles to rise.
• The dough feels stiff or difficult to stretch This usually means the dough is too cold or slightly under-hydrated. Cover it and let it rest for 10–15 minutes. Resting allows the gluten to relax and makes shaping much easier.
• The dough keeps shrinking back when I roll it The dough needs more resting time. Cover it and leave it alone for another 10 minutes before trying again. Forcing it will only make it tighter.
• The flatbread burns or cooks unevenly The pan is too hot. Cook Greek flatbread over medium heat so it has time to puff slightly and cook through without scorching.
• The flatbread turns out dry This usually happens when it is overcooked or left uncovered. Stack cooked flatbreads and cover them with a clean cloth to trap steam and keep them soft.
• The bread is pale and dense Either the pan was not hot enough or the dough did not proof properly. Make sure the pan is fully heated and the dough feels soft and slightly airy before cooking.

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