Quizno’s Bread Copycat Recipe
Friday, January 8, 2010 16:30
Quizno's Flat Bread Copycat Recipe
One of my favorite breads to have around the house is this Quizno’s flat bread copycat recipe. If you’ve ever had a Quizno’s “Sammy” and loved the bread, then this is the recipe you’ll want to make at home.
Not only is this recipe remarkably easy to make, it’s flavorful and good for so much more than sandwiches. It’s a little too thick to make wraps out of it, but I love this flat bread when its slathered with a good hummus, some fresh veggie strips, and a little balsamic glaze.
This flat bread recipe is also made on the the stove, not in an oven. Kids will have a good time with it, especially because it’s a little different.
My husband regularly requests my Quizno’s copycat recipe, and I am always happy to oblige. I typically get 12 pieces of this flat bread from one recipe, though sometimes a few more. I don’t worry about making each piece perfectly round and pretty. They get eaten far too fast for that. 
Quizno’s Style Flat Bread Recipe Copycat
- 1 cup milk
- 1 tsp salt
- 1/4 cup warm (not hot) water
- 2 tsp instant yeast (or one envelope active dry yeast)
- 1/4 cup honey
- 1/4 cup butter
- 1 egg
- 1 tsp. sugar
- 4 cups all-purpose flour
- Scald the milk. Be careful not to burn the milk.
- In a large bowl, place the butter, honey, and salt. Pour the scalded milk into the bowl and stir until the butter has melted.
- While the mixture is cooling, combine the sugar, yeast and water in a separate, small bowl. Cover, and allow the yeast to get bubbly.
I would say this yeast is quite active!
- While the yeast is getting bubbly, add 1 1/2 cup of the flour to the milk mixture. Add the egg, then stir well.
- Add the yeast mixture and the rest of the flout, and mix until the dough is sticky.
- Knead the dough until it is soft and supple, about 6 minutes. The dough will still feel sticky, because of the honey, but resist the urge to add more flour.
- Put the dough back into the large bowl (oil the bowl beforehand for easier handling later on), and allow the bread to double in size, about one hour.
- Dump the dough out onto the counter and divide into equal pieces. Most likely about 12 – 16 pieces. Cover them, and let the rest for 15 minutes.
- Roll the dough into individual dough balls. I highly recommend using the same technique as seen in my video about shaping dinner rolls.
Quizno's Style Flat Bread All Rolled Up!
- Roll each piece out into a round about 8-10″ and about 1/8″ thick. Use your judgment.
The Flat Bread Rolled Out
- In a large skillet (NOT greased!!!) cook one piece of bread at a time over low-to-medium low heat. It takes about 15-25 seconds per side.
Quizn's Copycat Bread Recipe Cooking
- Transfer to a cooling rack, then to a pile on a plate.
Jeanna says:
January 18th, 2010 at
I am teaching a bread baking class to our high schoolers at Church. They will love this recipe! Thanks for posting it. We can’t wait to try it.
Annalise says:
January 18th, 2010 at
Please do let me know how it goes! It’s really easy, and you are right, they will love it!
Steph :-) says:
January 22nd, 2010 at
I’m not sure how to “scald” milk…care to share? This looks like something my sisters will gobble right up!!
Annalise says:
January 23rd, 2010 at
Sure, Steph. Just pour the milk in a pan and heat it on the stove, without stirring, for a few minutes. Use low to medium heat so that you don’t burn the sugars in the milk. It takes about three to five minutes.
For this recipe, you could also just heat the milk in the microwave for a couple of minutes, as long as it doesn’t boil.
The reason it needs to be scalded is because there are certain proteins in milk that can inhibit the yeast, etc. So the heat breaks those down to make them more yeast and bread friendly.
Let me know how it goes!
Erica says:
January 31st, 2010 at
Just completed my first attempt at making this and I have to say it was a pretty close rendition to Quizno’s! I made a few changes; used 1 1/2 C wheat flour and the rest of the flour required I used bread flour. I had to wait about and an hour and a half before the bread doubled in size in my oven (off of course with the light on), but it’s cool today so no surprise there. I ended up with about 10 8-10″ pieces of bread. I was able to replicate to a close degree Quizno’s sonoma turkey sammie with this bread… chipolte mayo, turkey breast, and monterey jack cheese. Yum!! Thank you for posting!
Annalise says:
February 1st, 2010 at
I am so glad that you enjoyed it! I love using whole wheat, too. King Arthur makes a white whole wheat that is fabulous for this recipe. I love the Sonoma Turkey, too!
Krystel says:
February 4th, 2010 at
I made these last night and used them to make personal pizza’s for my family. I laid out toppings for my 2 1/2 yr old and 4 1/2 yr old to make their own and they loved them! My husband was also very quick to use one to make his lunch for work today. Awesome recipe! It will definitely become a regular in my house.
Annalise says:
February 4th, 2010 at
I am so glad you liked it Krystel! It really is a versatile recipe, and excellent for lunches. My husband is always asking me to make more. We use them for PB&J, hummus, pita wraps, Mexican food, everything!
Lara says:
February 5th, 2010 at
Could you tell me if the dough freezes? There’s only me and him in the house and I don’t think we could eat them all in the one day! lol
Annalise says:
February 5th, 2010 at
It freezes well, yes. I would recommend freezing them right after you roll them into the balls. That said, they do keep for about a week. There are only two of us, too, and we go through them in a few days.
Lara says:
February 6th, 2010 at
Oh that is a good keep time. Thanks very much! I’ll be making them tomorrow!