Homemade Skillet Flatbread
These soft, pillowy flatbreads are incredibly easy to make and perfect for scooping up hummus or serving alongside your favorite meal.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •2 tablespoons extra virgin olive oil
- •3/4 cup warm water (180ml)
- •Extra flour for dusting
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 2
Make a well in the center and add the olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for about 3-5 minutes until smooth and elastic.
- 4
Divide the dough into 4 equal pieces and roll each into a ball. Cover with a clean kitchen towel and let rest for 10 minutes.
- 5
Using a rolling pin, roll each ball into a thin circle, about 8 inches in diameter.
- 6
Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a dough circle in the pan.
- 7
Cook for 1-2 minutes until bubbles form on the surface and the bottom has golden brown spots. Flip and cook for another minute on the other side.
- 8
Remove from the pan and keep warm under a clean towel while you cook the remaining flatbreads.
💡 Chef tips
- For extra flavor, brush the warm flatbreads with a little olive oil mixed with minced garlic or fresh chopped herbs.
- You can store leftover flatbreads in an airtight container at room temperature for 2 days or freeze them for up to a month.
- If the dough feels too sticky while kneading, add a teaspoon of flour at a time until it is manageable.
✅ How it should turn out
The finished flatbreads should be soft and flexible with charred golden spots, smelling toasted and fresh, with a light, airy crumb.