Name: Homemade Flour Tortillas, Naan Flatbread and Pita
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Middle Eastern
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 tbsp olive oil or melted butter; 1 tsp baking powder (for tortillas and naan); 2 tsp active dry yeast (for naan and pita); 1 tsp sugar (for activating yeast in naan and pita); 1 cup warm water (adjust as needed); 1/4 cup plain yogurt (optional, for softer naan); Minced garlic or chopped herbs (optional, for flavored naan); Whole wheat flour (optional, to substitute part of all-purpose flour)

There’s something incredibly satisfying about making your own flatbreads from scratch. Whether I’m serving tacos, dipping into hummus, or scooping up curry, homemade flour tortillas, naan flatbread, and pita bread always bring a fresh, tender texture and rich flavor that store-bought versions simply can’t match. Each of these flatbreads offers something unique, and they’re surprisingly easy to make with basic pantry ingredients.

Why You’ll Love This Recipe

I love this recipe because it gives me the ability to create three different types of flatbread with simple dough variations. I can use them as wraps, sides, or bases for all kinds of meals. The hands-on process of kneading, rolling, and cooking is incredibly rewarding, and the smell of freshly baked bread in my kitchen is unbeatable. Best of all, I don’t need any special equipment—just a rolling pin, a hot pan, and a bit of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the basic dough:

all-purpose flour
warm water
salt
olive oil or melted butter
baking powder (for tortillas and naan)
active dry yeast (for naan and pita)
sugar (for activating yeast in naan and pita)

Optional additions:

yogurt (for softer naan)
garlic or herbs (for flavoring naan)
whole wheat flour (for a more rustic texture)

Directions

1. Make the dough
I start by mixing the dry ingredients in a bowl, then I add the wet ingredients gradually. I knead the dough until it’s soft and smooth, which usually takes about 8-10 minutes. I let it rest, covered, to allow the gluten to relax or the yeast to activate (depending on the flatbread).

2. Divide and shape
Once the dough has rested, I divide it into equal portions and roll each into a ball. I use a rolling pin to flatten each ball into a circle about 1/8 to 1/4 inch thick.

3. Cook on a skillet or bake
For flour tortillas and naan, I cook each piece on a hot skillet or griddle until bubbles form and golden spots appear, about 1-2 minutes per side. For pita, I bake them in a very hot oven (around 475°F or 245°C) to get that perfect puff.

4. Serve warm
I stack the breads in a clean kitchen towel to keep them soft and warm until serving.

Servings and timing

This recipe makes about 8 flatbreads of each kind. Prep time is approximately 15 minutes, with additional resting time depending on the flatbread:

Flour Tortillas: 15-minute rest
Naan: 1-hour rise
Pita: 1-hour rise

Cooking time is around 2 minutes per piece for tortillas and naan, and 5-7 minutes for baking pitas.

Variations

I like adding minced garlic and chopped cilantro to the naan dough for a restaurant-style flavor.
For whole wheat versions, I replace half the all-purpose flour with whole wheat flour.
I sometimes brush cooked tortillas or naan with melted butter or ghee for extra richness.
For pita pockets, I roll them a bit thicker and bake in a very hot oven to encourage puffing.

Storage/reheating

I store cooked flatbreads in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them with parchment paper between layers. To reheat, I warm them on a skillet, in the oven, or even in the microwave wrapped in a damp paper towel to retain softness.

FAQs

What’s the difference between naan, pita, and tortillas?

Naan uses yogurt and yeast for a soft, chewy texture. Pita is yeast-leavened and puffs to create a pocket. Tortillas are unleavened, thinner, and more flexible, ideal for wrapping.

Can I make these without yeast?

Yes, I can make flour tortillas and a simplified naan without yeast. Pita, however, needs yeast to puff and form the pocket.

Why didn’t my pita puff in the oven?

If my oven isn’t hot enough or the dough isn’t rolled evenly, the pita may not puff. I make sure the oven is fully preheated and roll each disc evenly.

Can I use plant-based alternatives in this recipe?

Absolutely. I use plant-based yogurt and vegan butter or oil when I want dairy-free naan or tortillas.

How do I keep the flatbreads soft after cooking?

I wrap them in a clean towel immediately after cooking to trap steam and keep them soft. For long storage, I reheat with a bit of moisture.

Conclusion

Homemade flour tortillas, naan flatbread, and pita offer a versatile foundation for so many meals. Whether I’m building wraps, scooping up dips, or pairing with curry, these flatbreads bring comfort and quality to the table. They’re simple, adaptable, and always worth the little bit of extra time it takes to make them fresh.

Homemade Flour Tortillas, Naan Flatbread and Pita

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Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 8 flatbreads of each kind
Category: Bread
Method: Skillet/Baking
Cuisine: Middle Eastern, Indian, Mexican
Diet: Vegetarian

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Description

Homemade flour tortillas, naan flatbread, and pita offer versatile, fresh, and flavorful bread options perfect for wraps, dips, or sides. These easy-to-make flatbreads use basic pantry ingredients and deliver satisfying texture and aroma.

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tbsp olive oil or melted butter
1 tsp baking powder (for tortillas and naan)
2 tsp active dry yeast (for naan and pita)
1 tsp sugar (for activating yeast in naan and pita)
1 cup warm water (adjust as needed)
1/4 cup plain yogurt (optional, for softer naan)
Minced garlic or chopped herbs (optional, for flavored naan)
Whole wheat flour (optional, to substitute part of all-purpose flour)

Instructions

In a large bowl, mix flour, salt, and baking powder (if using). For naan or pita, dissolve yeast and sugar in warm water and let sit for 5-10 minutes.
Add wet ingredients to dry mixture gradually. Add oil and yogurt if making naan. Knead the dough for 8-10 minutes until smooth and elastic.
Cover the dough and let it rest: 15 minutes for tortillas, 1 hour rise for naan and pita.
Divide the dough into 8 equal portions. Roll each into a ball, then flatten into circles 1/8 to 1/4 inch thick.
For tortillas and naan, cook on a hot skillet or griddle 1-2 minutes per side until golden and bubbled. For pita, bake in a preheated 475°F (245°C) oven for 5-7 minutes until puffed.
Stack cooked flatbreads in a clean towel to keep warm and soft until serving.

Notes

Use plant-based yogurt and oil for dairy-free versions.
Brush cooked naan or tortillas with butter or ghee for added flavor.
Roll pita evenly and ensure oven is very hot for proper puffing.
Flatbreads can be stored in the fridge or freezer with parchment between layers.
Reheat flatbreads wrapped in a damp towel to maintain softness.