What Kind of Flour Is Used in Flatbread?

December 28, 2025 •

4 min read

Archaeological evidence suggests that some of the earliest flatbreads were made as far back as 12,400 BC. The simple answer to what kind of flour is used in flatbread is that a wide variety is possible, from all-purpose wheat flour to specialty grains like teff or corn, depending on the desired texture and regional tradition.

Quick Summary

An assortment of flours can be used for flatbreads, with the best choice depending on the specific recipe and desired outcome. Common options include all-purpose, whole wheat, and specialty flours like corn or teff, with each contributing unique characteristics to the final product. The right flour affects the texture, flavor, and how the flatbread behaves during cooking.

Key Points

All-Purpose Flour: Provides a soft, versatile base with a tender texture, suitable for many everyday flatbreads.
Whole Wheat Flour: Adds a hearty, nutty flavor and a denser texture, offering higher nutritional value.
Specialty Flours: Atta (Indian chapatis), semolina (chewy Italian breads), and teff (Ethiopian injera) each provide distinct regional textures and flavors.
Gluten-Free Options: Flours like chickpea, corn (masa), and rice are excellent for specific flatbread types and dietary needs.
Flour Blends: Combining flours, such as all-purpose with whole wheat, is a common technique to balance flavor, texture, and nutrition.
Leavened vs. Unleavened: The flour choice also depends on whether the flatbread is leavened (like naan with yeast) or unleavened (like chapati), which affects its final texture.

The Core Flours: All-Purpose vs. Whole Wheat

When beginning to make flatbread, you'll encounter two primary types of flour: all-purpose (AP) and whole wheat. The decision often hinges on whether you prefer a light, soft texture or a denser, more robust one.

All-Purpose (AP) Flour

AP flour is a kitchen staple for a reason. It is milled from a blend of hard and soft wheat, with the bran and germ removed, leaving only the endosperm. This results in a medium protein content (9–11%) that is versatile for many flatbread recipes.

Versatility: Works for most types of flatbread, from chewy pitas to soft flour tortillas.
Texture: Produces a tender and delicate crumb, resulting in a light and pliable flatbread.
Flavor: Has a mild, neutral flavor that allows other ingredients to shine.

Whole Wheat Flour

Whole wheat flour is milled from the entire wheat kernel, including the bran, germ, and endosperm. This makes it more nutritious but also denser and heavier than AP flour. It has a higher protein content (about 14%) and a coarser texture.

Flavor: Provides a rich, nutty, and hearty flavor.
Nutrition: Significantly higher in fiber, vitamins, and minerals compared to refined flour.
Texture: Creates a denser, heartier, and often chewier flatbread.

Pro-tip: If you're new to baking with whole wheat, consider substituting only 25–50% of the AP flour with whole wheat to achieve a balance of texture and flavor.

Specialty Flours for Distinct Flatbreads

Beyond the basics, many traditional flatbreads are defined by the unique flours used in their recipes. These specialty flours contribute a wide range of flavors, textures, and nutritional profiles.

Semolina Flour: A coarse flour milled from durum wheat, it is high in protein and gluten. Semolina is used for pasta but is also an excellent choice for creating chewy, sturdy flatbreads like those used for certain pizzas or Italian-style breads.
Atta Flour: This is a whole-grain durum wheat flour, stone-ground into a fine powder, that is central to Indian and Pakistani cuisine. It is the traditional flour for making chapatis and rotis, giving them a distinct texture.
00 Flour (Doppio Zero): An Italian flour milled to an extremely fine consistency. While it has medium protein, its unique milling makes it easy to roll and stretch thinly, perfect for soft flatbreads and pizza bases.
Teff Flour: A very fine, gluten-free grain flour that is the staple for Ethiopian injera. The dough is fermented, creating a tangy flavor and a unique, spongy texture ideal for soaking up sauces.
Corn Flour (Masa Harina): In Mexican and Central American cuisine, corn flour or masa harina is the traditional base for corn tortillas and pupusas. It gives the flatbread an earthy flavor and distinct, crisp texture when cooked.
Rice Flour: Popular in Asian cooking, rice flour is used for certain flatbreads and noodles. It produces a lighter, more delicate result than wheat flour and is naturally gluten-free.
Rye Flour: Used for classic sourdough flatbreads in Eastern and Northern Europe. It has less gluten and creates a denser, more flavorful bread.

Comparison of Common Flatbread Flours


Feature	All-Purpose Flour	Whole Wheat Flour	Atta Flour	Semolina Flour	Teff Flour	Corn Flour (Masa)
Best For	Versatile, soft flatbreads like tortillas, everyday naan.	Hearty, chewy, and nutritious flatbreads.	Traditional Indian chapatis and rotis.	Chewy Italian-style flatbreads and pizza.	Spongy, fermented Ethiopian injera.	Mexican corn tortillas and gorditas.
Flavor	Mild, neutral	Nutty, hearty	Earthy, rich	Nutty, slightly sweet	Tangy, distinct	Earthy, corn-forward
Texture	Tender, soft, pliable	Dense, rustic, chewy	Fine, soft, but with a unique graininess.	Chewy, sturdy	Spongy, delicate	Coarse, slightly sandy.
Gluten Content	Medium (9-11%)	Higher (approx. 14%).	High (Durum wheat).	High (Durum wheat).	None (gluten-free).	None (gluten-free).
Best Uses	Wraps, quick flatbreads	Healthier wraps, dense naan	Indian breads	Pizza crusts, pasta	Injera	Tortillas, tamales

Making the Right Choice for Your Recipe

To select the perfect flour, consider the style of flatbread you're aiming for. If you're creating a Middle Eastern pita, a combination of bread flour and whole wheat will provide the right amount of chew and structure to form a pocket. For a quick and easy, soft naan, many recipes call for all-purpose flour, sometimes with a leavening agent like yogurt or baking powder to enhance softness. Meanwhile, an Indian chapati recipe relies heavily on atta flour to achieve its distinctive whole-grain texture.

For those with gluten sensitivities or simply experimenting with flavors, gluten-free options like chickpea, rice, or sorghum flour are excellent alternatives. Blending different gluten-free flours, or adding binders like xanthan gum, is often necessary to achieve a desirable texture, as seen in some specialty recipes.

Conclusion: Your Flour, Your Flatbread

Ultimately, the kind of flour you use in flatbread is a creative choice that depends on your desired outcome, dietary needs, and cultural preferences. From the universal versatility of all-purpose flour to the specific characteristics of teff or atta, the world of flatbread is diverse and delicious. By understanding the role each flour plays, you can confidently explore a world of recipes and produce the perfect flatbread for any dish.

Additional resources

For a deeper dive into the science of baking and different types of flour, the reference section on Bakerpedia.com offers valuable technical information about baking processes and ingredients.

Frequently Asked Questions

All-purpose flour is incredibly versatile and can be used for most flatbread recipes, but the texture will differ. Using a more specialized flour, such as atta for chapatis or semolina for chewy pizza crusts, will give a more authentic and distinct result.

Whole wheat flour is denser because it is milled from the entire wheat kernel, including the bran and germ, which are heavy and contain more fiber. All-purpose flour is made only from the starchy endosperm, making it lighter and softer.

Atta is a whole-grain durum wheat flour commonly used in Indian cooking. It is stone-ground to a fine, granular consistency, which gives chapatis and rotis their traditional, soft, yet slightly chewy texture.

For gluten-free flatbread, popular choices include chickpea flour (besan), corn flour (masa), rice flour, teff flour, or sorghum flour. Often, a blend of these flours and a binder like xanthan gum is needed for best results.

Yes, the protein content directly affects the gluten development, which, in turn, impacts the flatbread's texture. Higher protein flours like bread flour or semolina produce a chewier, more elastic dough, while lower protein flours result in a softer, more delicate bread.

Self-rising flour is not ideal for all flatbreads, especially unleavened types like chapatis or tortillas, because it contains added leavening agents. However, it can be used for some quick flatbread recipes, often combined with ingredients like yogurt, to create a softer, slightly thicker result.

For a classic, chewy naan, bread flour is an excellent choice due to its high protein content and ability to develop strong gluten, which traps gas and creates a light, airy texture. All-purpose flour can also be used, but may yield a slightly less chewy result.