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Curtis Stone's flatbreads

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  • Vegetarian
  • Vegan
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

Give Curtis’ flatbreads recipe a go for the perfect side to your main. Light and fluffy, serve them with spiced roast lamb or your favourite curry.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + 55 mins standing time
Curtis Stone's flatbreads


  • 2 tsp (1 sachet/7g) dried yeast
  • 2 tsp caster sugar
  • 1 tbs olive oil
  • 2 2/3 cups (400g) plain flour
  • 2 tsp fine sea salt
  • Olive oil, extra, to brush

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a small bowl, whisk the yeast, sugar and 1 cup (250ml) lukewarm water until combined. Set aside for 5 mins or until the mixture is frothy. Whisk in 1 tbs olive oil.
  2. Step 2

    In a food processor, pulse the flour and salt until well combined. With the machine running, gradually add the yeast mixture and process until the dough just comes together. Transfer to a lightly floured surface and knead for 5 mins or until smooth and elastic. Divide the dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with more olive oil. Cover and set aside at room temperature for 40-50 mins or until dough doubles in size.
  3. Step 3

    Roll out each dough ball on a floured surface to 4mm-thick discs. Brush both sides with oil and place on a baking tray. Heat a large frying pan or chargrill over medium-high heat. Working in batches, cook flatbreads for 2 mins each side or until browned and cooked through. Wrap in a clean tea towel to keep warm.

Nutrition Information

Per Serve

Energy: 1192kJ/285 Cals (14%)

Protein: 7g (14%)

Fat: 6g (9%)

Sat fat: 1g (4%)

Carb: 50g (16%)

Sugar: 3g (3%)

Fibre: 2g (7%)

Sodium: 746mg (37%)