To provide a semi-baked flat bread in which the baking time can be made shorter than the conventional baking method by using dry hot air, the volume of the product is large, and the appearance and the eat-texture are good.SOLUTION: Provided is a method for producing semi-baked flat bread, characterized in that the thickness of the dough before baking is 5 mm or more and 20 mm or less, and the conditions of baking with a superheated steam for semi-baking said dough are the following (A) to (C). (A) The temperature of the superheated steam is 120°C or more and 150°C or less. (B) The baking time with the superheated steam is 180 seconds or more and 360 seconds or less. (C) The product of the superheated steam temperature (°C) and the baking time (second) with the superheated steam is 25000 or more and 52000 or less.SELECTED DRAWING: None【課題】従来から行われている乾燥熱風による焼成方法より焼成時間が短縮でき、製品のボリュームが大きく、外観及び食感が良好な半焼成フラットブレッドを得ること。【解決手段】焼成前の生地の厚みを５ｍｍ以上２０ｍｍ以下とし、該生地を半焼成する過熱水蒸気による焼成条件が次の（Ａ）～（Ｃ）であることを特徴とする半焼成フラットブレッドの製造方法である。（Ａ）過熱水蒸気の温度は１２０℃以上１５０℃以下（Ｂ）過熱水蒸気による焼成時間は１８０秒以上３６０秒以下（Ｃ）過熱水蒸気の温度（℃）と過熱水蒸気による焼成時間（秒）の積が２５０００以上５２０００以下【選択図】なし
