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Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread.

It always ends up like pizza crust, crunchy on the outside and somewhat softer inside; in addition, when left overnight, it just goes rock-hard, crunchy throughout.

Any thoughts on how to get softer flatbread?

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  • 5
    What's your recipe and technique?
    – moscafj
    Commented Jan 24, 2018 at 13:17
  • 4
    How are you cooking them? In an oven, on some manner of hotplate, in an oven on a pizza stone? I think that generally speaking oven cooked flatbreads tend to be more crusty than those cooked on a hot surface.
    – Spagirl
    Commented Jan 24, 2018 at 13:56
  • The most important info is left out here. Please edit the info requested by the other commenrs into your question.
    – user63780
    Commented Jan 25, 2018 at 20:54

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Store-bought has had time to allow crust to soften. The inside/surface moisture balances out especially when wrapped.

Mostly it's the other way around trying to hold onto crisp outside and still soft inside!

Don't overtake and after a short cooling down, wrap and wait.

Otherwise, adjust baking to hold more moisture by partially covering or introducing steam.

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