These Soft Homemade Herb Flatbreads are warm, tender, and filled with fresh flavor thanks to the addition of dill and parsley. Made with simple pantry staples like flour, water, butter, and oil, they’re easy to prepare and cook right on your stovetop—no oven required. The dough is soft and pliable, making each flatbread a chewy, golden delight. Perfect as a side for soups, stews, dips, or even used as wraps, these herb-scented flatbreads are sure to become a staple in your kitchen.
Preparation Time: 15 minutes
Resting Time: 30–60 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Yield: 12 flatbreads
Cuisine: Eastern European / Homemade Flatbread
Ingredients
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700 g (25 oz) all-purpose flour, sifted
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500 ml (2 cups) warm water
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8 g (1½ teaspoons) salt
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5 g (1 teaspoon) sugar
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150 g (5 oz) melted butter
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45 ml (3 tablespoons) vegetable oil
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50 g (2 oz) fresh dill and parsley, finely chopped
Step-by-Step Cooking Directions
Make the dough
In a large mixing bowl, combine the warm water, salt, and sugar. Stir until dissolved.
Gradually add the sifted flour, mixing with a spoon or your hands until a shaggy dough forms. Knead for about 5–7 minutes until the dough is smooth and elastic.
Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 30–60 minutes. This helps the gluten relax, making the dough easier to roll.
Prepare the herb butter
While the dough rests, combine the melted butter, vegetable oil, and finely chopped dill and parsley in a small bowl. Stir well. Set aside.
Divide and shape
Once the dough has rested, divide it into 12 equal portions. Shape each into a ball.
On a lightly floured surface, roll out each ball into a thin round or oval flatbread, about 8–10 inches in diameter.
Cook the flatbreads
Heat a dry non-stick or cast iron skillet over medium-high heat.
Place a rolled-out dough piece onto the hot skillet. Cook for 1–2 minutes until bubbles form and the bottom develops golden brown spots. Flip and cook for another 1–2 minutes.
Remove from the skillet and immediately brush with the prepared herb butter mixture.
Repeat with remaining dough, stacking the flatbreads on a plate and covering with a clean towel to keep warm.
Serve
Serve warm as a side to soups, stews, curries, or dips. These also make fantastic wraps, sandwich bases, or a quick pizza crust.
Nutritional Information (per flatbread)
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Calories: 260
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Protein: 5g
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Carbohydrates: 34g
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Fat: 11g
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Saturated Fat: 6g
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Fiber: 1g
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Sugar: 0.5g
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Sodium: 260mg
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Vitamin A: 10% DV
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Iron: 12% DV
The Origins and Popularity of the Recipe
Flatbreads are among the oldest forms of bread in human history, dating back to ancient Mesopotamia and the Indus Valley. They are found in nearly every cuisine—naan in India, lavash in Armenia, pita in the Middle East, and tortilla in Latin America. These flatbreads with herbs take inspiration from Eastern European home-style breads, where dill and parsley are often added to enrich doughs for both flavor and aroma.
They’ve grown in popularity in modern kitchens for their versatility, ease of preparation, and suitability for fast meals or crowd-pleasing sides.
Reasons Why You’ll Love the Recipe
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Soft and chewy texture with golden, blistered spots
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Fragrant and flavorful thanks to fresh herbs and butter
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No yeast or oven required – just a pan and your hands
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Perfect for meal prep – store or freeze and reheat easily
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Endlessly versatile – wrap, dip, fold, or top
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Great for all skill levels – forgiving and beginner-friendly
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Crowd-pleaser – easy to make a big batch for parties or dinner
Health Benefits
While indulgent with butter, these flatbreads also offer wholesome aspects:
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Parsley and dill are rich in antioxidants, vitamin K, and plant-based compounds that support detox and digestion
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Butter in moderation provides fat-soluble vitamins like A, D, and E
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Homemade means fewer preservatives and less sodium than store-bought alternatives
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Can be adjusted for whole grains or lower-fat versions
Serving Suggestions
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Serve with soups like creamy broccoli, lentil, or borscht
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Dip into hummus, baba ganoush, or tzatziki
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Use as a wrap for grilled chicken, falafel, or roasted veggies
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Top with cheese and herbs and bake for a flatbread pizza
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Serve alongside a charcuterie or mezze board
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Brush with honey and cinnamon for a sweet treat
Cooking Tips
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Use warm water for easy kneading and dough relaxation
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Don’t skip the resting time – it makes rolling easier and improves texture
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Roll thin for softer bread, thicker for chewier results
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Adjust herbs to taste – use cilantro, basil, or green onions if you prefer
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Stack and cover flatbreads to keep them soft and warm
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Don’t overcook – aim for golden brown spots, not dry or crunchy surfaces
Variations to Try
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Cheese-stuffed flatbread – fold grated mozzarella into the dough before cooking
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Spicy herb flatbreads – add chili flakes or black pepper to the dough
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Whole wheat version – use 50% whole wheat flour for added fiber
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Garlic herb butter – infuse melted butter with garlic for brushing
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Vegan version – replace butter with vegan margarine or more oil
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Onion flatbread – stir finely chopped sautéed onions into the dough
Conclusion
These Soft Homemade Herb Flatbreads are simple, satisfying, and deeply comforting. With their golden surface, herby aroma, and melt-in-your-mouth texture, they elevate every meal they touch. Whether you’re wrapping up leftovers or serving a feast, these flatbreads will be the first to disappear from the table. They’re a true celebration of rustic, everyday baking—and once you try them, you’ll never want to go store-bought again.
FAQ
1. Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours in advance and store it in the fridge. Let it come to room temperature before rolling.
2. Can I freeze the cooked flatbreads?
Absolutely. Let them cool, stack with parchment between, wrap, and freeze for up to 2 months. Reheat in a dry skillet or oven.
3. Can I use dry herbs instead of fresh?
Yes, but reduce the amount by half. Fresh herbs add better flavor and aroma.
4. How do I make them fluffier?
Roll slightly thicker and cook a bit longer. You can also add ½ teaspoon of baking powder for puffiness.
5. What oil works best?
Neutral oils like vegetable or sunflower oil are best, but you can also use olive oil for richer flavor.
6. Can I cook them on a griddle?
Yes, a cast iron griddle or even a nonstick pan works perfectly.
7. Can I make this gluten-free?
You can try a gluten-free all-purpose flour blend, though texture may vary.
8. How do I keep leftovers soft?
Store in an airtight container or zip-top bag with a paper towel to absorb moisture. Reheat to restore texture.
9. Can I bake these instead?
While stovetop is best, you can bake at 220°C (425°F) for 5–6 minutes, flipping halfway.
10. What dishes go well with these flatbreads?
Try with soups, grilled meats, creamy dips, roasted vegetables, or cheese spreads.