Stovetop Flatbread
The beauty of this bread lies in its immediacy. By skipping yeast, you lose the long rise but gain a reliable, chewy foundation that works for everything from wrapping grilled meats to scooping warm dips.
Mastering the dough's hydration
The dough should feel tacky but not wet. If it clings to your fingers, add flour one tablespoon at a time; if it tears, add a splash of water.
- cast-iron skillet
- rolling pin
- mixing bowl
- clean kitchen towel
What goes in.
- 2 cupsall-purpose flour
- 1 tspkosher salt
- ¾ cupwarm water
- 2 tbspolive oil
Managing the heat
Keep the skillet at medium-high heat. If the pan isn't hot enough, the bread will steam and turn tough instead of puffing and charring.
The method.
Mix the dough
Whisk the flour and salt in a bowl. Pour in the water and oil, stirring 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 changes from rough to smooth and elastic.
Rest
Cover the dough with a towel and let it rest for 30 minutes. This relaxes the gluten, making it possible to roll thin without the dough shrinking back.
Shape
Divide the dough into six equal pieces. Roll each into a circle about 8 inches wide and 1/8 inch thick.
Cook
Place one circle into the hot, dry skillet. Cook for 60 to 90 seconds until dark brown spots appear and the dough puffs up, then flip and cook the other side.
Other turns to take.
Garlic-Herb
Brush the warm bread with a mixture of melted butter, minced garlic, and chopped parsley immediately after pulling from the pan.
Yogurt Base
Replace the water with plain, full-fat yogurt for a tangier, softer crumb.
When it doesn't go to plan.
Keep the finished breads wrapped in a towel to trap steam; this keeps them pliable for serving.
If the dough fights you when rolling, stop and let it rest for another five minutes.
Do not crowd the skillet; cook one at a time to maintain the necessary surface temperature.
The ones that keep coming up.
Why is my bread dry and crunchy?
You likely rolled the dough too thin or cooked it for too long at a low temperature. Aim for high heat and a fast cook time.
Can I use whole wheat flour?
Yes, but substitute only half the total flour amount, as the bran can make the bread brittle.
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