Stovetop Flatbreads
This is a base recipe designed for improvisation. If you have flour and a hot pan, you have bread.
Master the heat management.
The pan must be hot enough to char the dough before it dries out. If the skillet is too cool, the bread will turn into a cracker.
- heavy cast iron skillet
- rolling pin
- large mixing bowl
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupwarm water
- 2 tbspolive oil or melted butter
Gluten Relaxation
Do not skip the 45-minute rest. It allows the gluten to loosen so the dough rolls out into thin circles without snapping back like a rubber band.
The method.
Mix the dough
Whisk flour and salt in a bowl. Create a well, pour in water and fat, and mix until a shaggy mass forms.
Knead
Turn the dough onto a counter and work it with the heel of your hand for five minutes until it feels smooth and elastic.
Rest
Cover the dough with a damp towel and let it sit at room temperature for 45 minutes.
Divide and roll
Divide the dough into 8 equal pieces. Roll each into a thin circle, about 1/8-inch thick.
Cook
Heat the skillet over medium-high heat. Place the dough in the dry pan. Cook until large, dark-brown spots appear on the bottom, then flip and repeat.
Other turns to take.
Herb-infused
Knead two tablespoons of finely chopped rosemary or cilantro into the dough before the resting phase.
Yogurt-based
Substitute half the water with plain yogurt to produce a softer, more pillowy bread.
When it doesn't go to plan.
Keep cooked breads in a basket covered with a towel to trap steam and maintain pliability.
If your pan starts smoking excessively, wipe it out with a dry paper towel between batches.
Store raw dough in the refrigerator for up to 24 hours; bring it back to room temperature before rolling.
The ones that keep coming up.
Why is my bread stiff?
The pan likely wasn't hot enough, or the dough was rolled too thin. Aim for slightly thicker than a tortilla.
Can I use whole wheat flour?
You can, but replace only half the all-purpose flour. Using 100% whole wheat makes a much denser, heavier bread.
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