Homemade Skillet Flatbread
These soft, pillowy flatbreads are incredibly easy 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 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
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 out into a thin circle, about 6-8 inches in diameter.
- 6
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- 7
Place one flatbread into the hot pan and cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown.
- 8
Flip and cook the other side for another 1-2 minutes until charred spots appear and the bread is cooked through.
- 9
Repeat with the remaining dough and keep the cooked flatbreads wrapped in a clean towel to stay warm and soft.
💡 Chef tips
- For extra flavor, brush the warm flatbreads with a mixture of melted olive oil, minced garlic, and fresh chopped parsley.
- You can store leftover dough in the refrigerator for up to 24 hours, or freeze the cooked flatbreads for up to one month.
- If the dough feels too sticky while kneading, add an extra tablespoon of flour at a time until it is manageable.
✅ How it should turn out
The finished flatbread should be soft and slightly chewy with beautiful golden-brown char marks and a warm, toasted aroma.