Homemade Flour Tortillas, Naan Flatbread and Pita Bread

Making bread at home might sound intimidating, but flour tortillas, naan flatbread, and pita bread are surprisingly simple to prepare—and incredibly rewarding. Each of these breads brings a unique texture and flavor to the table. Whether I need a soft wrap for tacos, a pillowy base for curry, or a pocket for stuffing, these homemade versions always taste fresher and better than store-bought.

Why You’ll Love This Recipe

I love these recipes because they’re made with just a few ingredients and no complicated techniques. Once I got the hang of mixing, resting, and rolling the dough, I found that each one came together quickly. I get to control what goes into my bread—no preservatives, just simple, real ingredients. Plus, nothing beats the smell of fresh bread cooking in a hot skillet 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

• Vegetable oil or melted butter

• Warm water

For Naan Flatbread:

• All-purpose flour

• Yogurt

• Warm milk or water

• Sugar

• Salt

• Baking powder

• Baking soda

• Optional: garlic, butter, fresh herbs for topping

For Pita Bread:

• All-purpose flour

• Active dry yeast

• Warm water

• Olive oil

• Sugar

• Salt

Directions

Flour Tortillas:

1. I whisk together flour, salt, and baking powder.

2. I add oil and warm water, mixing until a dough forms.

3. I knead the dough for a few minutes until smooth, then let it rest for 30 minutes.

4. I divide the dough into small balls, roll each into a thin circle, and cook in a hot dry skillet for about 30 seconds per side.

Naan Flatbread:

1. I mix flour, sugar, salt, baking powder, and baking soda.

2. I add yogurt and warm milk, then stir into a soft dough.

3. After kneading briefly, I let the dough rest for 1 hour.

4. I divide it, roll into ovals, and cook on a hot skillet or cast iron pan until bubbly and golden on both sides.

5. I brush each one with melted butter or garlic butter before serving.

Pita Bread:

1. I dissolve yeast and sugar in warm water and let it sit until foamy.

2. I mix in flour, salt, and olive oil, then knead until smooth.

3. After letting it rise until doubled (about 1 hour), I divide and roll the dough into small rounds.

4. I bake them in a very hot oven (around 475°F) on a preheated baking sheet or stone for 3–5 minutes, until they puff up.

Servings and timing

• Flour Tortillas: Makes 8 tortillas. Prep time: 10 mins + 30 mins rest. Cook time: 10–15 mins.

• Naan Flatbread: Makes 6–8 naan. Prep time: 10 mins + 1 hour rest. Cook time: 15–20 mins.

• Pita Bread: Makes 6 pitas. Prep time: 15 mins + 1 hour rise. Cook time: 10 mins.

Each type can be made ahead and reheated when needed.

Variations

• I sometimes add whole wheat flour to any of the doughs for a nuttier taste.

• For flavored naan, I mix in minced garlic, chopped cilantro, or grated cheese.

• I’ve made herbed pita by brushing the dough with olive oil and sprinkling dried herbs before baking.

• Tortillas can be made with lard or butter for extra richness.

• For softer tortillas or naan, I use warm milk instead of water.

storage/reheating

I store cooked breads in an airtight container or zip-top bag at room temperature for up to 3 days or freeze them for up to 2 months. To reheat, I warm them in a dry skillet, toaster oven, or wrap them in a damp towel and microwave for 20–30 seconds until soft and warm.

FAQs

Do I need a stand mixer for any of these?

No, I knead everything by hand and it works just fine. The doughs are soft and easy to work with.

Why didn’t my pita puff up?

It could be that the oven wasn’t hot enough or the dough wasn’t rolled thin and evenly. I make sure the baking surface is fully preheated for the best results.

Can I make these gluten-free?

Yes, but I use a gluten-free flour blend designed for baking. The texture may vary, especially with pita and naan.

Can I freeze the dough instead of the cooked bread?

Absolutely. I freeze the dough portions after shaping them into balls. When I’m ready to cook, I thaw them in the fridge and let them come to room temperature before rolling out.

What’s the best oil to use?

I usually use vegetable oil, olive oil, or melted butter depending on the bread. Butter gives the naan a rich flavor, while olive oil works great in pita.

Conclusion

Homemade Flour Tortillas, Naan Flatbread, and Pita Bread are all surprisingly easy to make and so much tastier than store-bought versions. I love how each one brings something unique to the table—from the chewy softness of naan to the airy pockets in pita and the tender flexibility of tortillas. Once I started making these at home, I never looked back.