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Dad's Flat Bread

Rated as 4.81 out of 5 Stars

"While Mom was busy with the rest of the meal, Dad helped by making this flat bread. There's no mistaking that this flavorful bread is homemade. It has a wonderful texture and lovely golden color. -Anne Heinonen, Howell, Michigan"
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45 m servings
Original recipe yields 32 servings


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  1. In a large mixing bowl, dissolve yeast in 1/2 cup of water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour, and remaining water; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. On a greased baking sheet, flatten each half to 1-in. thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.


  • Nutritional Analysis: One slice equals 116 calories, 1 g fat (0 saturated fat), 0 cholesterol, 220 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.


Read all reviews 14
  1. 16 Ratings

    Rated as 5 out of 5 Stars
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Most helpful positive review

I first prepared this bread when the recipe appeared in Tast of Home magazine. What treat to find it again.Wonderful with soups and stews.

Most helpful critical review

This had good flavor and super easy to do. Definitely go with the full amount of salt. My bread did not rise during either stage of resting. I used brand new yeast too.Bummer. I can only assume ...

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Most positive
Least positive

I first prepared this bread when the recipe appeared in Tast of Home magazine. What treat to find it again.Wonderful with soups and stews.

The first bite of this bread, still warm from the oven, tasted like heaven! I'll definitely be making this recipe again. It was so easy for a yeast bread.

hehe, had to try this recipe...[Since I think i've played soccer with a majority of the Heinonen kids] It's Wonderful :-)

Lovely, flavourful bread with a crunchy crust, yet moist and chewy on the inside. Made with olive oil and more whole wheat flour than all-purpose with great results. Can see using this as a base...

This turned out quite well. I actually followed the recipe exactly except I cut it in half. I chose to use rye flour instead of whole wheat and I have to admit that it does take this from plai...

My young teen daughter chose this recipe and made it today. She was concerned about the amount of salt and I was too, so we decided to use only 1 teaspoon instead of the 1 tablespoon that the ...

I made this bread as the Recipe Exchange Group Recipe for the week of June 14th. This is an excellent bread. Mine is darker than the loaf pictured, probably because I had to keep kneading more a...

Really good, I used regular flour instead of the whole wheat flour called for, and it still turned out delish.

This bread is simple and delicious. I added some oat flakes and used all whole wheat flour. I didn't flatten it out to 1" - more like 2-3"- and it came out perfect.