Simple Pan-Fried Flatbread
This is the foundation for any quick meal. By keeping the dough hydrated and allowing it to rest, you trade complicated rising times for a texture that is both chewy and crisp.
Control the heat, not the clock.
The pan must be properly preheated; if it isn't hot enough, the bread will dry out before it gets any color.
- Large mixing bowl
- Cast-iron skillet
- Rolling pin
- Clean kitchen towel
What goes in.
- 2 cupsall-purpose flour
- 3/4 cupwarm water
- 1 tspfine sea salt
- 1 tbspolive oil
The importance of the gluten relax
If you try to roll the dough immediately after kneading, it will snap back like a rubber band. Letting it rest under a damp towel allows the gluten to loosen, making it easy to roll thin.
The method.
Mix the dough
Combine flour and salt in a bowl. Pour in the water and oil. Stir with a wooden spoon until a shaggy ball forms.
Knead
Turn the dough onto a lightly floured surface. Knead for five minutes until the texture is smooth and elastic. Cover with a towel and leave it on the counter for 30 minutes.
Portion
Divide the rested dough into six equal pieces. Roll each into a ball.
Shape
On a lightly floured surface, roll each ball into a disc about 1/8-inch thick.
Sear
Get your skillet hot over medium-high heat. Place a disc in the pan. When you see bubbles rise and the bottom has brown, toasted spots—usually after 60 to 90 seconds—flip it. Cook the other side for another minute.
Other turns to take.
Herbed
Fold finely minced rosemary or thyme into the flour before adding the water.
Garlic-Butter
Brush the warm bread with melted butter mixed with crushed garlic immediately after it leaves the pan.
When it doesn't go to plan.
Keep your extra dough balls covered with a towel while you work so they don't form a dry crust.
If the dough sticks to the rolling pin, use just enough flour to coat the surface; too much will make the bread tough.
Stack the finished breads inside a folded kitchen towel to keep them soft and warm while you finish the rest.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but use half white flour and half whole wheat, as the bran can make the dough brittle and hard to roll.
How do I know the skillet is hot enough?
A drop of water should sizzle and evaporate instantly upon hitting the surface.
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