Stovetop Flatbread
This is the simplest way to get fresh bread on the table without waiting for yeast to rise. You are looking for a supple, elastic dough that yields to the touch.
Control the heat, not the clock.
The pan must be very hot before the first piece hits it. If the skillet isn't smoking slightly, the bread will dry out before it bubbles.
- large mixing bowl
- cast-iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupwarm water
- 2 tbspolive oil
The Rest is Non-Negotiable
Giving the dough thirty minutes to rest allows the gluten to relax. If you try to roll it out immediately, it will snap back like a rubber band.
The method.
Combine the dry ingredients
Whisk the flour and salt in a bowl to ensure they are evenly distributed.
Incorporate the liquids
Add the warm water and oil. Stir with a sturdy spoon until a shaggy, cohesive mass forms.
Knead
Turn the dough onto a floured surface. Work it with the heel of your hand for five minutes until the surface is smooth and the dough feels soft.
Rest
Cover the dough with a bowl or towel and let it sit at room temperature for at least thirty minutes.
Divide and roll
Divide the dough into eight equal pieces. Roll each piece into a circle about an eighth-inch thick.
Cook
Heat the skillet over medium-high heat. Place one piece at a time in the pan. Cook for 60 to 90 seconds per side until dark brown blisters form.
Other turns to take.
Herbed
Fold two tablespoons of finely chopped rosemary or thyme into the flour before adding the water.
Yogurt
Replace half of the water with plain, full-fat yogurt for a tender, slightly tangy crumb.
When it doesn't go to plan.
Keep the cooked flatbreads wrapped in a clean kitchen towel; the trapped steam softens the crusts.
If the dough sticks to the rolling pin, dust the surface with a tiny bit more flour, but don't overdo it or the bread will be tough.
If the pan starts smoking too aggressively, turn the heat down slightly between batches.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but use a 50/50 mix with all-purpose flour. Using 100% whole wheat will result in a heavy, dense bread.
How do I store leftovers?
Keep them in an airtight container for two days. Reheat them for thirty seconds in a hot pan to bring them back to life.
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