The Ultimate Soft & Fluffy Souvlaki Flatbread Recipe
“Learn how to make an easy, soft Turkish flatbread recipe at home. Perfect freezer-friendly gyro bread or souvlaki wraps made with simple pantry ingredients!” – Mona, Far From The Farm
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Growing up in Britain, hopping on a flight to somewhere warm around the Mediterranean was a fairly normal holiday. Every country seemed to have its own version of beautiful fresh flatbreads. Some were thick and fluffy, others were thinner and slightly chewy, but they all had one thing in common. They were always served warm, fresh, and alongside some absolutely incredible food.
Whether it was gyros in Greece, kebabs in Turkey, or souvlaki piled high with salad and creamy tzatziki, those soft breads were never just an afterthought. They were part of the meal, perfect for wrapping around juicy grilled meat or tearing into pieces to scoop up every last bit of hummus, garlic sauce, or olive oil from the plate.
Since moving to the United States recently, that’s one of the foods I’ve struggled to find locally. We can buy tortillas almost anywhere, but they’re completely different. The imported Mediterranean-style flatbreads that I occasionally come across are expensive, and often they’re thicker, drier, or simply not quite what I remember eating on holiday.
So instead, I make my own.
I probably make a batch of these every couple of weeks because they freeze beautifully and they’re one of those recipes that make life easier later on. I’ll happily spend an afternoon making ten fresh flatbreads, let them cool completely, and pop them into the freezer ready for quick lunches, homemade gyros, chicken souvlaki, grilled kebabs, or simply warmed up alongside a bowl of homemade hummus.
They’re surprisingly simple too. Everything goes straight into the bowl of the stand mixer after the yeast has bloomed, the dough comes together with very little effort, and after a short rise you’re ready to cook them. No complicated shaping, no specialist equipment, and no wood-fired oven required.
One thing I especially wanted to do with this recipe was show how easy they are to cook on an electric griddle. They’re incredibly common in American kitchens, they’re brilliant for batch cooking, and they cook these flatbreads beautifully.
I’ll also show you how to cook them in a skillet or on an outdoor grill if that’s what you have available, but the electric griddle has become my favourite because I can cook several at once and keep the temperature nice and steady.
Keeping the cooking temperature slightly lower also gives a much softer flatbread. That makes them fantastic for freezing because they stay flexible instead of becoming brittle, which is exactly what you want if you’re planning to fill them with gyros, souvlaki, grilled chicken, or your favourite sandwich fillings later.
As a military family working through Baby Step 2 of our debt-free journey, we’re making more and more of the foods we regularly buy instead of relying on expensive specialty products whenever we can. Every homemade loaf of bread, batch of tortillas, jar of seasoning, and stack of flatbreads helps stretch our grocery budget that little bit further.
Buying imported flatbreads where we live isn’t just expensive. Sometimes they simply aren’t available at all. Making them at home means I can use ingredients that are already sitting in my pantry and end up with fresh, soft flatbreads for a fraction of the price. Better still, I know exactly what’s gone into them and I can make a freezer stash whenever I have an afternoon free.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No AI recipe images or staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So grab your stand mixer, dust the counter with a little flour, and let’s make a batch of wonderfully soft Turkish-style flatbreads that are just waiting to be filled with your favourite Mediterranean-inspired meals!
Recipe Disclaimer
All Far From The Farm recipes are shared as a guide based on what works in my home kitchen. Results may vary depending on your ingredients, equipment, and cooking setup, so always use your own judgement. Please check all ingredients for allergies, intolerances, or dietary needs before making any recipe. Far From The Farm is not responsible for any reactions or outcomes from the use of these recipes. Nutritional information is an estimate only.
Mona – Far From The Farm
Equipment
- KitchenAid stand mixer or another stand mixer fitted with a dough hook
- Measuring jug, cups and spoons
- Large mixing bowl
- Silicone spatula
- Silicone bench protector or lightly floured work surface
- Bench scraper or knife
- Plastic wrap or a clean kitchen towel
- Rolling pin
- Pastry brush
- Electric griddle, large skillet, or outdoor grill
- Cooling rack or large tray
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Ingredients
Makes 10-12 Turkish-style flatbreads
- 1 1/2 cups warm water
- 1 tbsp sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup Greek yogurt
- 2 tbsp olive oil, plus a little extra for proofing and cooking
- 4 cups all purpose flour, plus a little extra for dusting
- 2 tsp salt
- 1/4 cup dried parsley
Step-By-Step Instructions
Step 1: Bloom the Yeast
Pour the warm water into the bowl of your stand mixer before stirring in the sugar and active dry yeast. Cover the bowl with a clean towel or plastic wrap and leave it for 5 to 10 minutes.
When the yeast is active you’ll see plenty of bubbles and a light frothy layer across the top. If nothing happens after 10 minutes, the yeast is no longer active and it’s best to begin again with fresh yeast before adding the remaining ingredients.
Step 2: Mix the Dough
Add the Greek yogurt, olive oil, flour, salt, and dried parsley to the bowl.
Fit the dough hook and knead on the lowest speed for 6 to 7 minutes until the dough becomes smooth, soft, and elastic. It should pull away from the sides of the bowl while still feeling slightly tacky.
Step 3: Finish Kneading by Hand
Turn the dough onto a very lightly floured work surface and knead by hand for another minute or two.
Try not to add too much extra flour. The softer the dough remains, the softer your finished flatbreads will be.
Step 4: Divide and Proof
Using a bench scraper or knife, divide the dough into 10 to 12 roughly equal pieces.
Rub a little olive oil over your hands before shaping each piece into a smooth ball. This stops the dough sticking to your hands and prevents the dough balls sticking together during proofing.
Lightly oil a large bowl or baking dish, arrange the dough balls inside, cover with plastic wrap or a clean towel, and leave them to rise for about 1 hour until noticeably puffy and almost doubled in size.
Step 5: Preheat the Electric Griddle
Towards the end of the rising time, preheat your electric griddle to 325°F.
Cooking these flatbreads at a slightly lower temperature keeps them beautifully soft and flexible, which is especially helpful if you’re planning to freeze them later.
Step 6: Roll Out the Dough
Using a rolling pin, roll each dough ball into a circle around 9 to 11 inches across.
Don’t worry if they aren’t perfectly round. Rustic flatbreads taste every bit as good, and mine are very rarely identical.
Step 7: Cook the Flatbreads
Lightly brush one side of the dough with olive oil before placing it oil-side down onto the hot griddle.
Cook for about 90 seconds until bubbles begin appearing across the surface, then brush the top lightly with olive oil before flipping.
Cook for another 90 seconds until lightly golden with scattered brown spots.
Transfer the cooked flatbread to a tray or large plate and immediately cover it with a clean kitchen towel. Trapping the steam helps keep every flatbread wonderfully soft.
Repeat with the remaining dough. Enjoy warm with your favourite fillings!
How to Cook Flatbreads on an Electric Griddle, Skillet or Grill!
Here’s an overview of how to cook these flatbreads using different methods:
How to Cook Flatbreads on an Electric Griddle
An electric griddle is my favourite method because it maintains a consistent temperature and gives you plenty of room to cook several flatbreads at once.
Set the temperature to 325°F, lightly oil each flatbread before placing it onto the cooking surface, and cook for approximately 90 seconds per side until bubbles appear and light golden spots develop.
How to Cook Flatbreads in a Skillet
Heat a large cast iron or non-stick skillet over medium heat. Lightly oil one side of the flatbread before placing it into the pan.
Cook for around 90 seconds per side until puffed in places and lightly browned.
Adjust the heat if they’re browning too quickly before the dough has cooked through.
How to Cook Flatbreads on a Grill
Preheat the grill to medium heat and lightly oil the cooking grates. Brush one side of each flatbread with olive oil before placing it directly over the heat.
Cook for around 1 to 2 minutes per side until nicely marked by the grill and fully cooked through. Watch carefully as they can cook surprisingly quickly over direct heat.
How to Freeze & Reheat Homemade Flatbreads
How to Freeze Homemade Flatbreads
Flatbreads freeze particularly well. Simply allow them to cool completely before stacking them in a labelled freezer-safe bag. If you’d like to separate them more easily later, place a sheet of parchment paper between each flatbread before freezing.
Store in the freezer for up to 3 months.
How to Reheat Frozen Flatbreads
There’s no need to thaw them first.
- Microwave: Heat for 45 to 60 seconds until soft and warmed through.
- Electric griddle: Warm over low heat for 1 to 2 minutes per side.
- Skillet: Reheat over medium-low heat for 1 to 2 minutes per side.
- Outdoor grill: Warm briefly over medium heat until heated through.
They’ll be wonderfully soft and ready for homemade gyros, souvlaki, kebabs, wraps, or dipping into hummus!
Notes
- The dough should feel soft and slightly tacky after kneading. Avoid adding lots of extra flour or the finished flatbreads can become dry.
- Keeping the griddle at 325°F helps produce softer flatbreads that freeze and reheat beautifully.
- Cover each cooked flatbread with a clean towel as it comes off the heat. The trapped steam keeps them wonderfully soft.
- These freeze exceptionally well, making them perfect for meal prep alongside homemade gyros, souvlaki, kebabs, or sandwiches.
- Feel free to make them slightly larger or smaller depending on how you plan to serve them.
Troubleshooting
Why Didn’t My Dough Rise?
The most common cause is inactive yeast. Make sure the water is warm rather than hot and always bloom the yeast before adding the remaining ingredients. If you don’t see bubbles or foam after 5 to 10 minutes, start again with fresh yeast.
Why Is My Dough So Sticky?
This is quite a soft dough and should feel slightly tacky. If it’s sticking badly to your hands or work surface, lightly dust with flour rather than adding lots of extra flour to the dough itself.
Why Are My Flatbreads Tough Instead of Soft?
Too much flour or cooking them at a very high temperature can make them dry. Keep the dough soft, cook at around 325°F on an electric griddle, and cover each cooked flatbread with a clean towel straight away to trap the steam. That way they should be lovely, soft and supple like these ones below:
My Flatbreads Aren’t Puffing Up
Don’t worry if they don’t puff dramatically. As long as they’re cooked through and have bubbles forming on the surface, they’ll still be beautifully soft. A slightly thicker dough or a cooler cooking surface can reduce the amount they puff.
Can I Freeze Them?
Absolutely. Allow the flatbreads to cool completely before stacking them with a sheet of parchment paper between each one if you like. Store them in a labelled freezer bag for up to 3 months.
Storage
- Allow the flatbreads to cool completely before storing.
- Keep them in an airtight container or zip-top bag at room temperature for up to 2 days.
- For longer storage, freeze them in a labelled freezer bag for up to 3 months. If you’re stacking them, place a sheet of parchment paper between each flatbread to make separating them easier.
- Reheat from frozen in the microwave for 45 to 60 seconds, or warm them on an electric griddle, skillet, grill, or in a low oven until heated through.
Serving Ideas
- Fill with homemade chicken gyros and plenty of tzatziki.
- Serve alongside Greek chicken souvlaki and a fresh salad.
- Wrap around grilled lamb kebabs.
- Enjoy with homemade hummus and olives as part of a mezze platter.
- Serve warm with garlic butter.
- Use instead of naan alongside your favourite curry.
- Fill with grilled vegetables and feta for a vegetarian lunch.
- Make Mediterranean-style wraps for packed lunches.
- Serve with shakshuka for breakfast or brunch.
- Cut into wedges and toast lightly for dipping.
Why You’ll Love This Recipe!
- Soft and fluffy every time.
- Easy stand mixer dough with very little hands-on work.
- Uses simple pantry ingredients.
- Perfect for gyros, souvlaki, kebabs, wraps, and dips.
- Cooks beautifully on an electric griddle.
- Skillet and grill methods included.
- Freezes incredibly well.
- Budget-friendly compared to imported flatbreads.
- Great for meal prepping lunches and dinners.
- Naturally versatile and easy to customize.
FAQ
Yes! Allow them to cool completely before placing them into a labelled freezer bag. Freeze for up to 3 months and reheat straight from frozen.
Absolutely. A large skillet or outdoor grill both work very well. The cooking times are very similar, although you may need to adjust the heat slightly depending on your equipment.
Covering them traps the steam as they cool, helping keep them soft and flexible instead of drying out.
Yes. After kneading, cover the dough and refrigerate it overnight. Allow it to come closer to room temperature before dividing and cooking.
Easy Homemade Gyro Bread (Turkish Flatbread Recipe)
Ingredients
Equipment
Method
- Pour the warm water into the bowl of a stand mixer. Add the sugar and active dry yeast, stir, cover and leave for 5 to 10 minutes until foamy.
- Add the Greek yogurt, olive oil, all-purpose flour, salt and dried parsley.
- Fit the dough hook and knead on the lowest speed for 6 to 7 minutes until the dough is smooth, soft and elastic. It should pull away from the sides of the bowl but still feel slightly tacky.
- Turn the dough onto a very lightly floured work surface and knead by hand for another 1 to 2 minutes. Avoid adding unnecessary extra flour.
- Divide the dough into 10 to 12 roughly equal portions.
- Lightly oil your hands and shape each portion into a smooth dough ball.
- Lightly oil a large bowl or baking dish, arrange the dough balls inside, cover and leave to rise for about 1 hour until noticeably puffy and almost doubled in size.
- Towards the end of the rising time, preheat an electric griddle to 325°F.
- Roll each dough ball into a circle approximately 9 to 11 inches across.
- Lightly brush one side of a flatbread with olive oil and place it oil-side down onto the preheated griddle.
- Cook for approximately 90 seconds until bubbles begin forming across the surface.
- Lightly brush the uncooked side with olive oil, flip and cook for another 90 seconds until cooked through with scattered golden-brown spots.
- Transfer the cooked flatbread to a large plate or tray and immediately cover it with a clean kitchen towel to trap the steam and keep it soft.
- Repeat with the remaining dough.
- Serve warm or allow the flatbreads to cool completely before storing or freezing.
Notes
- Keep the dough soft and slightly tacky. Avoid adding lots of extra flour or the flatbreads can become dry.
- Cook at 325°F for soft, flexible flatbreads.
- Cover each cooked flatbread with a clean kitchen towel straight away to trap the steam.
- Makes 10 larger or 12 slightly smaller flatbreads, depending on how you divide the dough.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in a labelled freezer-safe bag for up to 3 months.
- Reheat from frozen in the microwave, skillet, griddle, or grill until warmed through.
Related Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
Fresh homemade flatbreads have a way of making even the simplest meal feel a little more special.
With just a handful of everyday ingredients, you can fill your freezer with soft, fluffy flatbreads that are ready whenever gyro night, homemade souvlaki, or a quick lunch rolls around.
They cost a fraction of imported versions, freeze beautifully, and remind me of so many wonderful Mediterranean holidays over the years. I hope they become a regular favourite in your kitchen too!
What to Try Next?!
Share & Rate This Recipe!
If these homemade Turkish-style flatbreads earn a regular place in your freezer, I’d love to hear how you used them! Leave a star rating on the recipe card below and a quick comment sharing your favourite filling.
Last update on 2026-08-15 / Affiliate links / Images from Amazon Product Advertising API
