Stovetop Flatbread
Mix flour, salt, and warm water into a soft, elastic dough, let it rest, then roll thin and blister each side in a hot cast-iron pan until charred spots appear.
The dough needs time to relax.
If you try to roll it out immediately, it will snap back like a rubber band. Give it at least thirty minutes under a damp towel.
- large mixing bowl
- cast-iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupwarm water
- 2 tbspolive oil, plus more for brushing
Develop the Gluten
Knead by hand on a wooden surface for five minutes until the dough feels like a soft earlobe; it should be smooth, not sticky.
The method.
Mix the dough
Whisk flour and salt. Add the water and oil. Stir with a wooden spoon until a shaggy mass forms, then use your hands to bring it together.
Knead and rest
Work the dough on a lightly floured surface until smooth. Place it back in the bowl, cover with a damp towel, and rest for 30 minutes.
Divide and roll
Divide the dough into eight equal pieces. Roll each piece into a flat circle, roughly 1/8 inch thick. Keep the unused dough covered.
Cook
Heat the cast-iron skillet over medium-high heat. Drop in a rolled circle. Once bubbles form and the bottom has brown char marks, flip it. Cook for another 60 seconds.
When it doesn't go to plan.
Keep your skillet dry; oil in the pan will fry the bread instead of blistering it.
If the dough resists rolling, let it rest for another five minutes to relax the gluten further.
Stack the finished breads inside a clean towel to keep them soft and pliable as you cook the rest.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but use a 50/50 mix with all-purpose. Pure whole wheat can make the bread feel dense and brittle.
How do I store leftovers?
Keep them in an airtight bag at room temperature for two days, then reheat briefly in a hot pan.
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