Homemade Skillet Flatbread
These soft, pillowy flatbreads are incredibly simple to make and perfect for scooping up dips or serving alongside your favorite meal.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •2 tablespoons 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
Add the olive oil and warm water to the dry ingredients, stirring 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
Cover the dough with a clean kitchen towel and let it rest for 10 minutes to relax the gluten.
- 5
Divide the dough into 4 equal pieces and roll each piece into a thin circle, about 1/8-inch thick.
- 6
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- 7
Place one flatbread into the hot pan and cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown.
- 8
Flip the flatbread and cook for another minute on the other side until cooked through, then repeat with the remaining dough.
💡 Chef tips
- Keep the cooked flatbreads wrapped in a clean kitchen towel to steam them slightly, which keeps them soft and pliable.
- You can add dried herbs like oregano or garlic powder to the flour mixture for extra flavor.
- Store leftover flatbreads in an airtight container at room temperature for up to two days, or freeze them for up to a month.
✅ How it should turn out
The finished flatbreads should be golden-brown with charred spots, soft and airy in texture, and have a fresh, toasted wheat aroma.