Making bread from scratch doesn’t have to be complicated. With just a few basic ingredients, I can create soft and flavorful flatbreads like flour tortillas, naan, and pita right at home. Each one has its own unique taste and texture, and I love how they all serve different purposes in the kitchen—from taco nights to dipping into hummus or wrapping up leftovers.
Why You’ll Love This Recipe
I love the satisfaction of making bread with my own hands, especially when the results are soft, warm, and so much better than store-bought. These three flatbreads are easy to master and incredibly versatile. I can customize each recipe with herbs, spices, or even cheese. Plus, I don’t need any special tools—just a bowl, a rolling pin, and a hot pan or oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For Flour Tortillas:
all-purpose flour
baking powder
salt
warm water
vegetable oil or melted shortening
For Naan Flatbread:
all-purpose flour
active dry yeast
sugar
salt
warm water or milk
plain yogurt
olive oil or melted butter
For Pita Bread:
all-purpose flour
active dry yeast
sugar
salt
warm water
olive oil
Directions
For Flour Tortillas:
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I whisk together the flour, baking powder, and salt in a bowl.
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I add the oil and warm water, mixing until a soft dough forms.
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I knead for a few minutes, then let the dough rest, covered, for 30 minutes.
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I divide it into small balls, roll each one out into a thin circle, and cook in a hot dry skillet until bubbles form, flipping once.
For Naan Flatbread:
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I dissolve yeast and sugar in warm water and let it sit until foamy.
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I stir in flour, salt, yogurt, and oil to make a soft dough, knead it, and let it rise for 1–2 hours.
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I divide the dough, roll it out, and cook each naan in a hot skillet until puffed and golden brown, brushing with melted butter afterward.
For Pita Bread:
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I activate the yeast in warm water with a bit of sugar, then stir in flour, salt, and oil to make a dough.
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I knead it and let it rise until doubled in size.
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I divide the dough into balls, roll them out, and bake in a very hot oven (450–500°F) for a few minutes until they puff up.
Servings and timing
Each recipe makes about 8 rounds of bread. Prep and rise times vary, but I can generally have flour tortillas ready in under 1 hour, naan in about 2 hours including rising, and pita bread in around 90 minutes. They’re all quicker than they look, and the payoff is absolutely worth it.
Variations
I sometimes add garlic and chopped herbs to my naan for extra flavor. For tortillas, I use whole wheat flour when I want a heartier version. And when I make pita, I love stuffing them with falafel, grilled chicken, or roasted vegetables. I’ve also made cheesy naan and spiced-up tortillas with smoked paprika in the dough.
storage/reheating
I keep leftovers in a zip-top bag or airtight container at room temperature for up to 3 days, or in the fridge for about a week. To reheat, I wrap them in foil and warm in the oven, or heat quickly on a skillet. They also freeze really well—I separate layers with parchment, freeze, and reheat directly from frozen.
FAQs
Can I use whole wheat flour in these recipes?
Yes, I often replace up to half the flour with whole wheat for a more wholesome flavor. I just keep in mind that the texture may be a little denser.
Why didn’t my pita puff up?
That usually happens if the oven isn’t hot enough or the dough wasn’t rolled evenly. I make sure the oven is fully preheated and the dough is not too thick.
Do I need a stand mixer?
No, I make all of these recipes by hand with a bowl and spoon. A mixer just speeds things up.
Can I cook naan or pita on a stovetop?
Yes, I’ve used a hot cast iron skillet for both when I don’t want to turn on the oven. They puff a little less, but still taste great.
What’s the best way to keep them warm for serving?
I stack the cooked breads and wrap them in a clean kitchen towel. This keeps them warm and soft until I’m ready to serve.
Conclusion
Homemade Flour Tortillas, Naan Flatbread, and Pita Bread are all simple to make and endlessly rewarding. I love being able to switch between them depending on the meal or mood. Whether I’m scooping up curry, making wraps, or enjoying warm bread with olive oil, these homemade versions always taste better—and they bring that fresh, homemade touch to any dish.
Print
Homemade Flour Tortillas, Naan Flatbread, and Pita Bread
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus rise/rest time where needed)
- Yield: 8 rounds each (tortillas, naan, pita)
- Category: Bread
- Method: Baking/Stovetop
- Cuisine: Middle Eastern, Indian, Mexican
- Diet: Vegetarian
Description
Homemade Flour Tortillas, Naan Flatbread, and Pita Bread are easy, versatile flatbreads you can make from scratch with basic pantry ingredients. Each brings unique flavor and texture to meals, perfect for tacos, curries, or wraps.
Ingredients
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- For Flour Tortillas:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm water
- 3 tbsp vegetable oil or melted shortening
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- For Naan Flatbread:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water or milk
- 1/4 cup plain yogurt
- 2 tbsp olive oil or melted butter
- For Pita Bread:
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- For Flour Tortillas: Whisk flour, baking powder, and salt. Add oil and water, mix to form dough. Knead briefly, rest 30 minutes. Divide, roll out thinly, and cook in dry skillet until bubbly, flipping once.
- For Naan Flatbread: Dissolve yeast and sugar in warm water. Let foam. Mix with flour, salt, yogurt, and oil to form dough. Knead and let rise 1–2 hours. Divide, roll out, cook on hot skillet until golden. Brush with butter.
- For Pita Bread: Activate yeast with warm water and sugar. Mix in flour, salt, and oil to make dough. Knead and let rise until doubled. Divide, roll into rounds, bake at 450–500°F for a few minutes until puffed.
Notes
- Add garlic and herbs to naan for extra flavor.
- Use whole wheat flour for heartier tortillas or pita.
- Cook naan and pita on stovetop if preferred.
- Stack and cover with towel to keep warm before serving.
Nutrition
- Serving Size: 1 round (average)
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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