Stovetop Flatbread
This is the most direct way to get fresh bread on the table without needing an oven or yeast. Once you understand the hydration of the dough, you can adjust the thickness and texture to suit whatever you are serving alongside.
Temperature control is your primary tool
The pan needs to be hot enough to blister the dough before it dries out, so keep your burner steady at medium-high. Do not rush the resting period, or the gluten will fight back when you try to roll it out.
- large mixing bowl
- cast-iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 2 cupsall-purpose flour
- 1/2 tspfine sea salt
- 3/4 cupwarm water
- 2 tbspolive oil
The importance of gluten relaxation
Covering the dough with a towel for thirty minutes allows the gluten strands to relax, turning a stubborn, snapping ball of dough into a pliable, easy-to-roll sheet.
The method.
Mix the dough
Whisk flour and salt in the bowl. Create a well, pour in water and oil, and stir until a shaggy mass forms.
Knead and rest
Turn the dough onto a counter and knead for five minutes until it feels elastic. Form a ball, cover with a towel, and let it sit for thirty minutes.
Divide and roll
Cut the dough into six equal pieces. Roll each piece into a circle about 1/8-inch thick; keep the others covered so they do not dry out.
Cook
Place the dough in the dry, hot cast-iron skillet. Cook for about 60-90 seconds per side, until the surface bubbles and develops dark brown spots.
Other turns to take.
Herb-infused
Knead a tablespoon of finely chopped rosemary or thyme into the dough before the rest period.
Yogurt base
Replace half the water with plain yogurt for a softer, slightly tangier bread.
When it doesn't go to plan.
If the dough shrinks back while rolling, cover it and let it rest for another ten minutes.
Keep a thin layer of flour on your rolling surface, but brush the excess off before the bread hits the pan to avoid burning flour.
Wrap finished breads in a clean kitchen towel to keep them steaming and pliable until you are ready to eat.
The ones that keep coming up.
Why is my bread hard?
Usually, this means the heat was too low or the bread stayed in the pan too long. It should be cooked quickly over higher heat.
Can I use whole wheat flour?
You can, but replace only half the flour. Using all whole wheat will make the bread significantly denser and require more water.
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