Flatbread

When dinner feels stuck on repeat, this flatbread is a great way to mix things up.

Use it for:

• Mini pizzas
• Dipping in soup or stews
• Sliced with salad + grilled meats
• For sandwiches
• Or brushed with butter + seasoning as a side

I’ve made both versions: the Pampered Chef mix, and this homemade one using the bread machine’s dough setting (for both!). Easy, versatile, and honestly? It’s hard to go back once you try this.

👇 Here’s the recipe (single batch, makes 4 to 8):

Dry Ingredients:

• 1¾ cups (210g) all-purpose flour
• 1 tsp sugar
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda

Wet Ingredients:

• ½ cup (125 mL) warm whole milk (100 to 110°F)
• 2 tbsp (30g) plain Greek yogurt
• 1 tbsp (15g) melted butter

+ Yeast:

• 1 tsp instant yeast (add with dry ingredients)
• or 1 tsp active dry yeast (proof in the warm milk before adding to wet)

Bread Machine Instructions:

1. Add wet ingredients to the bread machine pan. If using active dry yeast, include it in the wet mix after proofing.
2. Add dry ingredients. If using instant yeast, add it last on top of the flour.
3. Set to Dough cycle (~1.5 hrs).
4. Divide into 4 to 6 pieces, rest 10 mins.
5. Roll thin (roller or pasta roller).
6. Cook 1 to 2 mins per side in a dry or buttered skillet until golden.
7. Optional: brush with butter + seasoning.

Which version would you try first?