Stovetop Flatbread
You do not need an oven or yeast to make bread. This recipe turns pantry staples into a stack of warm, foldable flatbreads in the time it takes to set the table.
Control your heat
The pan must be screaming hot. If the skillet isn't smoking slightly before you drop the first disc in, the bread will turn rubbery instead of puffy.
- Cast-iron skillet
- Rolling pin
- Mixing bowl
- Tongs
What goes in.
- 2 cupsall-purpose flour
- 1 cupplain full-fat yogurt
- 1 tspkosher salt
- 1 tspbaking powder
- 2 tbspmelted butter, for finishing
Rolling for even thickness
Roll your discs to an even quarter-inch thickness. A consistent slab ensures the air pocket forms in the center as the bottom blisters.
The method.
Mix the dough
Combine flour, salt, and baking powder in a bowl. Fold in the yogurt until a shaggy ball forms. Knead for two minutes until smooth.
Rest
Cover the dough with a clean towel and let it rest for 15 minutes. This relaxes the gluten, making it easier to roll out without it snapping back.
Divide and roll
Divide the dough into six equal balls. On a floured surface, roll each into a circle about 6 inches across.
Cook
Heat the cast-iron skillet over medium-high heat. Place a disc in the dry pan. Cook for 90 seconds until dark brown spots appear and the bread begins to bubble.
Flip and finish
Flip the bread and cook for another 60 seconds. Remove from the heat and brush immediately with melted butter.
Other turns to take.
Garlic Herb
Stir two cloves of minced garlic and a tablespoon of chopped fresh parsley into the yogurt before adding the dry ingredients.
Seeded
Press black sesame seeds or nigella seeds into the dough disc just before rolling it thin.
When it doesn't go to plan.
Keep cooked breads in a clean kitchen towel to trap the steam, which keeps them supple.
If the pan starts smoking too aggressively, wipe it out with a dry paper towel between batches to remove burnt flour.
If the bread isn't puffing, your pan isn't hot enough.
The ones that keep coming up.
Can I use Greek yogurt?
Yes, but it is thicker. You may need to add a teaspoon of water to reach the right consistency.
Do I need to grease the pan?
No. The bread is designed to cook on a dry, hot surface to create a char.
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