Description
Quick, soft, and golden skillet flatbreads made with pantry staples—no yeast or oven required. Perfect for wraps, dips, or a simple side to any meal.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons table salt
- 3 tablespoons (35 g) olive oil or vegetable oil
- 1 cup (227 g) ice-cold water
- 2 to 3 tablespoons (25 g to 35 g) vegetable oil, for frying
Instructions
- In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
- Add olive oil and ice-cold water. Stir until a soft, cohesive dough forms. Adjust water or flour as needed.
- Cover and let the dough rest at room temperature for 10 minutes.
- Heat a heavy-bottomed skillet over medium heat and add about 1 tablespoon of oil.
- Divide dough into 10 to 12 equal portions. Lightly flour and roll or press each piece into a 1/4-inch thick round or oval.
- Cook flatbreads in batches for 2–3 minutes on the first side until golden spots appear, then flip and cook for 2 more minutes.
- Transfer cooked flatbreads to a rack or plate. Repeat with remaining dough, adding more oil as needed. Serve warm.
Notes
- Use whole wheat flour for a more rustic, hearty version.
- Herbs or spices can be added to the dough for variation.
- Brush with melted butter or garlic oil after cooking for extra flavor.
- Great as wraps, pizza bases, or served with dips and soups.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 flatbread
- Calories: 160
- Sugar: 0g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
