Stovetop Flatbreads
This is a base recipe designed to be made in the time it takes to brew coffee. Because there is no yeast or leavening, the texture relies entirely on the hydration of the dough and the speed of the cook.
Temperature control is your primary tool.
If you are cooking on electric, preheat the pan for at least ten minutes. You want the surface to be ready to sear the dough the second it touches the metal.
- Cast-iron skillet
- Rolling pin
- Mixing bowl
- Clean kitchen towel
What goes in.
- 3 cupsAll-purpose flour
- 1 tspFine sea salt
- 1 cupWarm water
- 2 tbspNeutral oil or melted fat
Developing the gluten
Instead of aggressive kneading, press the dough out with your palm, fold it over itself, and rotate. Repeat this until the surface of the ball stops looking shaggy and feels taut and uniform.
The method.
Mix the dry and wet
Whisk flour and salt in a bowl. Pour in the water and oil. Stir with a wooden spoon until a rough ball forms.
Knead and rest
Turn the dough onto a counter and work it for 5 minutes. Cover it with a damp towel and let it sit for 20 minutes to relax the gluten.
Divide and roll
Cut the dough into 6 equal pieces. Roll each piece into a circle about 8 inches wide and 1/8 inch thick. Keep the unused portions covered.
Sear
Place a raw round into the hot, dry skillet. Cook until large, brown bubbles form on the underside, about 60 to 90 seconds. Flip and cook for another minute until firm.
Stack
Move the cooked bread to a clean kitchen towel and cover immediately to trap the steam, which keeps the crust soft.
Other turns to take.
Herbed
Fold finely minced cilantro, chives, or dried oregano into the flour before adding the water.
Yogurt Base
Replace half the water with plain, full-fat yogurt for a tighter crumb and more supple texture.
When it doesn't go to plan.
Use a heavy-bottomed pan; thin pans create hot spots that burn the dough before the inside finishes cooking.
If the dough keeps shrinking back while you roll it, it hasn't rested enough. Walk away for five minutes.
Keep the skillet dry. Any oil in the pan will fry the dough rather than bake it, creating a greasy exterior.
The ones that keep coming up.
Why is my flatbread brittle?
The pan was likely too cool, or you cooked it for too long. High heat and a quick turn are necessary to keep the interior steam-cooked.
Can I store these?
Keep them in an airtight bag for up to two days. Reheat them for 10 seconds in a hot pan to restore flexibility.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe