The first time I made naan flatbread from scratch, my husband actually looked up from his phone at dinner and said, “Wait you made this?” That’s when I knew: no more store-bought flatbreads for this family. And it didn’t stop at naan. I started experimenting with homemade flour tortillas (the kind that are soft, bendy, and taste like comfort) and pita bread that puffs up like a magic trick in the oven. Now, these three breads are on regular rotation in our house and I promise, once you try them, they will be in yours too.
Bread makes a meal feel whole, doesn’t it? Whether you’re scooping up curry with fluffy naan, stuffing warm pita pockets with grilled veggies, or wrapping spicy beans in a tortilla each one brings something cozy to the table. And they’re all easier to make than you’d think.
Let me walk you through the three flatbreads that made me fall in love with my rolling pin.
Why This Trio of Flatbreads Will Become Your Family’s Favorite
There’s something so grounding about making bread with your hands. No fancy machines. No long rises. Just flour, water, and love (plus a few pantry staples). These homemade breads aren’t just tastier than anything at the store they’re a memory in the making.
What I love about this recipe trio is how versatile they are. Naan is soft and pillowy, perfect for scooping and dipping. Pita has that magical pocket that turns lunch into an event. And tortillas? Well, they’re my weeknight heroes wrapping up leftovers into something way more exciting.
And here’s the kicker: they all start with flour and water, and yet taste completely different. That’s the beauty of cooking from scratch. It’s not hard it’s just heart.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The 5 Ingredients You Can’t Skip (For Each Bread!)
Let’s break down what goes into each dough and why. I’ve made these more times than I can count, and these little tweaks are what make them yours.
For the Homemade Flour Tortillas:
- 4 cups all-purpose flour – I’ve tried whole wheat, but classic AP makes them soft.
- 1 1/2 tsp salt – Don’t skip this. It wakes up the flavor.
- 2 tsp baking powder – This is the fluff booster.
- 1 2/3 cups hot water – Hot, but not boiling. It helps the dough stay soft.
- 1/4 cup unsalted butter, melted – My grandma always used butter over oil. She said, “If you’re feeding love, use the good stuff.”
For the Pita Bread:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp sugar – Feeds the yeast and gives a hint of sweetness.
- 3/4 cup warm water (around 100°F / 38°C) – Yeast likes a warm bath.
- 2 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp olive oil – Adds richness and a tender crumb.
For the Naan Flatbread:
- 2 cups all-purpose flour, plus extra for dusting
- 2 tsp sugar
- 1 tsp instant or active dry yeast
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tbsp plain yogurt – My twist for extra softness.
- 2 tbsp olive oil or melted butter
- Optional for brushing: Melted butter or garlic butter, chopped fresh cilantro – Trust me, that garlic butter is worth the extra step.
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How to Make Each Bread – My Step-by-Step Tips
I’ll be honest: I’ve had doughs that didn’t rise, tortillas that tore, and naan that was more cracker than bread. But I’ve also learned exactly what makes each of these foolproof.
Homemade Flour Tortillas
- In a big bowl, mix your flour, salt, and baking powder.
- Stir in the melted butter, then pour in the hot water slowly while mixing with a wooden spoon.
- When it starts to come together, knead by hand until smooth and soft about 5 minutes. No mixer needed.
- Cover and let rest for 30 minutes (just enough time to clean the counter and sip a coffee).
- Divide into 12 balls. Roll each one out thin on a floured surface.
- Cook on a dry skillet over medium-high heat. When you see bubbles, flip! About 1 minute per side.
Anna’s Tip: If they’re too stiff, you overcooked them. They should be floppy, like a blanket.
Pita Bread
- Dissolve yeast and sugar in warm water. Let it sit 10 minutes until frothy.
- Stir in flour, salt, and oil. Mix until dough forms, then knead 8-10 minutes (yes, it’s a workout but so worth it).
- Cover and let rise in a warm spot for 1-2 hours, until doubled.
- Punch down and divide into 6 balls. Roll each into 1/4-inch rounds.
- Bake on a hot pizza stone or baking sheet at 475°F for 3-5 minutes. They should puff up like little balloons!
Anna’s Tip: Keep a close eye on them once they puff, pull them out! Overbaking makes them dry.
Naan Flatbread
- Mix flour, sugar, yeast, and salt in a bowl.
- Stir in warm water, yogurt, and oil. Mix until dough comes together, then knead until smooth.
- Cover and let rise 1 hour.
- Divide into 6 balls. Roll out each onenot too thin!
- Heat a skillet and cook one at a time. When bubbles form, flip. Cook until golden spots appear.
- Brush with melted butter or garlic butter while hot.
Anna’s Tip: Sprinkle with chopped cilantro or even a pinch of za’atar if you’re feeling adventurous.
How to Store and Reheat Flatbreads
You’ll want leftovers, trust me. Wrap them in a clean kitchen towel once cooled. Store in a sealed container in the fridge up to 5 days, or freeze with parchment in between. To reheat: just pop on a hot skillet for 30 seconds per side good as new!
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FAQ
What is the difference between homemade naan and pita bread?
Naan is softer, thicker, and made with yogurt and sometimes butter it’s richer and more tender. Pita is leaner, made with yeast but no dairy, and it has that iconic pocket.
What is the difference between pita bread and flour tortillas?
Pita is a yeast bread that puffs up in the oven to create a pocket. Flour tortillas are made without yeast and stay flat perfect for wrapping.
What is the difference between flatbread and pita bread?
“Flatbread” is a general term that includes pita, naan, tortillas, and more. Pita is a specific kind of flatbread with a pocket.
What’s the difference between tortilla and naan?
Tortillas are thin, unleavened, and made with fat (like butter or lard). Naan is leavened with yeast, soft and fluffy, often enriched with yogurt.
Which is healthier, naan or pita?
Pita is usually lower in fat and calories, especially if it’s plain. Naan has more richness from yogurt and butter but it also fills you up faster!
Can you use naan bread as a pizza base?
Absolutely! In fact, it’s one of my favorite shortcuts. Brush it with garlic butter, add toppings, and bake at 400°F for 8-10 minutes.
Which is the healthiest Indian bread?
Roti (made with whole wheat) is often the healthiest, but homemade naan can be made lighter by skipping the butter and using olive oil.
Are flatbreads healthier than bread?
It depends! Many flatbreads are lower in sugar and fat, but some (like naan) are richer. Look at ingredients not just shape.
One Last Thing…
If you make any of these whether it’s your first time trying naan flatbread, your tortillas finally turn out as soft and bendy as they should, or your pita does that magical puff in the oven—I want to hear all about it. Seriously, it makes my day when someone messages me, “Anna, I made your recipe and my kids couldn’t stop eating it!”
These breads are more than just sides on a plate. They’re memory-makers. I still remember the first time I made naan and brushed it with garlic butter my little one asked if it was “cheesy bread,” and we all ended up tearing pieces off straight from the pan, dipping it into curry, and laughing at the mess. That’s what food is for. Not perfection, not pretty plating, but real moments with the people you love.
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So, whether you’re cooking for your family, hosting friends, or just making a warm stack of flatbreads to get you through the week, I hope these recipes bring joy to your kitchen like they have in mine. There’s something powerful about pulling a hot piece of bread from the skillet with your own hands. It grounds you. It slows you down. And best of all, it reminds you that yes, you can make this from scratch and it’s so much better when you do.
And hey, don’t stress about getting it perfect the first time. I’ve had tortillas that came out like frisbees, pita that puffed unevenly, and naan that got a little too crispy. It’s all part of the learning (and laughing). Each time you make it, you’ll get a little better. Before you know it, these recipes will be second nature and your kitchen will smell like heaven.
If you try one (or all!) of these flatbreads, I’d love to see what you create. Tag me on Instagram @dolcerecipe, or leave a comment below with your favorite twist. Did you add herbs to your naan? Turn your pita into a stuffed sandwich? Wrap your tortillas with leftover chili? I want to know!
Thanks for cooking with me. From my kitchen to yours with love, flour on the counter, and a whole lot of heart,
Anna
Homemade Flour Tortillas, Naan Flatbread, and Pita Bread
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet or Pan
- Towel
- Measuring Cups
Ingredients
Flour Tortillas
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 2 teaspoons Baking powder
- 1.67 cups Hot water not boiling
- 0.25 cup Unsalted butter melted
Pita Bread
- 2.25 teaspoons Active dry yeast 1 packet
- 1 teaspoon Sugar
- 0.75 cup Warm water 100°F / 38°C
- 2 cups All-purpose flour plus extra for dusting
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Naan Flatbread
- 2 cups All-purpose flour plus extra for dusting
- 2 teaspoons Sugar
- 1 teaspoon Instant yeast or active dry yeast
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Plain yogurt
- 2 tablespoons Olive oil or melted butter
- Optional toppings Melted butter or garlic butter, chopped fresh cilantro
