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    Homemade Flatbread Recipe


    • 1/2 cup warm water
    • 1 1/4 teaspoons active dry yeast
    • 1 1/2 teaspoons granulated sugar
    • 2 Tablespoons vegetable oil or sunflower oil
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon sea salt


    1. In a small bowl add warm water, yeast and sugar. Let sit for approx. 10 minutes until mixture is frothy.
    2. In a large bowl add flour and salt. Mix to combine. Add yeast mixture and oil. Mix until ragged.
    3. Turn out the dough onto a clean work surface. Using your hands, knead the dough for approx. 5 minutes (you'll want to knead the dough a little less than you would regular bread). Shape dough into a ball.
    4. Grease a large bowl with oil and roll the dough to cover the entire ball in oil. Cover with plastic wrap (I like to use a clean shower cap that I can reuse) and let the dough rest in a warm draft free place until doubled in size, approx. 1-2 hours.
    5. Once doubled in size turn the dough onto a lightly floured work surface and cut into 6 equal pieces. If you have a scale use it to make equal sized pieces. Cover with plastic wrap or a clean tea towel and let rest for 20-30 minutes.
    6. Using a rolling pin, roll one piece of the dough into a thin 7 inch round (if the dough is springing back and difficult to roll then the dough isn't ready, let it continue to rest a further 10 minutes).
    7. Heat a frying pan or griddle on medium to low heat until hot.
    8. Lightly brush the top of the rolled out dough with oil. Then place it oiled side down in the hot frying pan. Cook until the dough starts to blister and is lightly browned, approx. 1 minute. Meanwhile, brush the other side of the bread with oil. Flip using tongs and continue to cook a further 30 seconds to 1 minute.
    9. Transfer the flatbread to a plate and cover with a clean tea towel to keep the bread warm.
    10. Repeat with the remaining dough (keep the dough covered at all times so it doesn't form a skin).
    11. Brush bread with herbed butter, garlic butter, or keep it plain.



    Store cooled flatbread in resealable plastic bags and keep at room temperature for approx. 2 days or refrigerate for up to 5 days. Freeze flatbread in an airtight container for up to 3 months. For a thicker flatbread double recipe and cut into 8 pieces.


    Prep Time: 2 hours
    Cook Time: 2 minutes
    Total Time: 2 hours 2 minutes
    Yield: 6


    Thanks to Baking For Friends