Making Flatbreads in Your Igneus Pizza Oven

It goes without saying that pizza is the undisputed champion of your Igneus Wood Fired Oven, but if you’re ever in need of a quick and super tasty accompaniment to a curry, tagine or even a mezze board, flatbreads are most certainly an unsung hero. 

They’re a great option to add to your Igneus pizza oven repertoire, and with no need for yeast or lengthy proofing times, you can have them made in under 20 minutes from start to finish. The intense heat of an Igneus oven gives you the perfect charred finish and soft, fluffy interior that brings restaurant-quality flatbreads to your back garden.

So, why Flatbreads?

Much like pizza dough, flatbreads thrive in the intense heat of a wood-fired oven. The instant burst of surrounding heat from both the oven floor and the flames causes the dough to puff, blister, and char, creating a chewy, crispy texture and a slight smokiness that’s impossible to achieve in a standard oven or frying pan.

Flatbread dough is much more forgiving than pizza dough, owing to the fact that there’s no yeast, i.e. it’s an unleavened dough. It’s also much easier to work with than, say, a sourdough at 70% hydration. What’s more, whether you have the portable Igneus Minimo, tabletop Bambino or Classico, or even an Igneus Pro pizza oven, the cooking space is perfect for making multiple flatbreads at the same time. 

Flatbread Recipe

One of the beauties of this recipe is that there is no need for a mixer. Just grab a mixing bowl and prepare to get your hands stuck in!

Ingredients (makes 4-5 flatbreads)

• 250g plain flour

• 1 tsp baking powder

• ½ tsp salt

• 150g full-fat Greek yoghurt

• 1 tbsp olive oil

Method

1. Mix all ingredients until a rough dough forms.

1. Knead for 3–4 minutes until smooth.

1. Let it rest for 5–10 minutes.

1. Divide into golf ball-sized pieces.

1. Roll each one into a thin round or oval on a floured surface.

1. There’s no yeast involved, so there’s no proofing time – just mix, roll, and cook.

How to Cook Flatbreads in an Igneus Oven

If you’re short on time, this is a recipe for you. But with that comes the added narrative that you can’t take your eyes off these bad boys for a second! Fire up your pizza oven and aim for around 350°C on the stone. Dust your peel with flour to avoid the dough from sticking, then place each flatbread directly on the oven floor.

You can probably fit around 3 or 4 in the oven at any one time. It will start to puff and bubble almost immediately. Cook for 40 to 60 seconds per side, turning with a turning peel to ensure even charring. 

You’ll know it’s ready when it’s golden, blistered, and slightly crisp at the edges. For an extra flavour boost, brush with melted garlic butter, herby olive oil, or chilli oil while it’s still hot.

Serving Suggestions

Flatbreads are really versatile, convenient and cheap. What’s not to like?! They naturally go really well with curries, tagines and stews, but equally they’re always a hit when served alongside a mezze board to dip into tzatziki, hummus, and baba ghanoush.

As a potential curveball, they can also be used to cheat a pizza base if you’re short on time and fancy a last-minute pizza hit without worrying about proofing or defrosting dough. 

You can even experiment with different flours, for example, wholemeal, spelt, or even self-raising if you fancy a bit of extra aeration. As you get more experienced, you could also add other ingredients into the mix such as seeds, herbs, grated cheese or chilli flakes. 

Final Thoughts

Flatbreads are fast, flavourful, and a brilliant way to make the most of your Igneus pizza oven and amaze your friends and family with something that looks way more impressive than it is! 

As always, if you have any questions about our range of ovens or accessories, or if you’d like some advice on getting the best from your Igneus oven, just give us a call on 01423 575885. You can also browse our full range of products here.