Easy No-Yeast Skillet Flatbread with Golden Crisp Edges
By Olivia Hayes
Prep
15 min
Cook
10 min
Total
25 min
Servings
10
Level
Easy
Made in 25 minutes without yeast‚ this skillet flatbread uses pantry staples and a 10-minute dough rest․ Flatbreads cooked in a hot oiled skillet are tender inside with crisp‚ browned exteriors․ Use this flatbread recipe tonight as a wrap or bread for dipping or as a side dish․
All-purpose flour‚ baking powder‚ salt‚ olive oil or other vegetable oil‚ and ice water are easy-to-find ingredients for making bread dough․ Baking powder helps bread rise just as yeast would․ Adding oil to the dough makes it easier to work with․ Knead the dough until it is soft and slightly sticky․ Before resting‚ divide the dough into 10 to 12 pieces․ A cast-iron or other heavy skillet is ideal for evenly cooking all sides of the bread․
As the pastry bakes‚ flip it every two to three minutes until browned for even browning․ Medium heat will give the best results; higher heat can result in an overcooked outside and undercooked inside‚ while lower heat can cause the flatbread to harden as it cools․ Roll the dough to your preferred thickness‚ one-quarter inch or less‚ for an even crispier result․ Use additional water or flour to adjust the dough's consistency if it is too dry or sticky․
Serve hot flatbread as a side to soup and other main dishes․ Also serve hot flatbread with hummus and salad and other sandwich fillings․ Flavor hot flatbread with garlic oil or butter and fresh parsley․ Place hot flatbread under a clean kitchen towel to help retain moisture and softness․
Why you'll love this recipe
- Finishes in 25 minutes because the dough rests for only 10 minutes and cooks directly on the stovetop without the need to preheat an oven․
- Ingredients consist of items like flour‚ baking powder‚ salt‚ oil‚ and water․ You can prepare a side dish to serve with bread without yeast or specialty shopping․
- Reduces cleaning time because only one bowl‚ rolling pin or set of hands‚ and a cast-iron or other heavy pan are needed for preparation and cooking․
- Makes 10 flatbreads per batch․ You can prepare the dough for other uses of the flatbread‚ including appetizers and wraps‚ as well as soup sides‚ but not other kinds of bread․
- Can be scaled to make smaller portions of dough by cutting rounds into smaller rounds or six or eight flatbreads․
- Includes an optional garlic butter or oil brush to add flavor after preparation․ No adjustments to dough or skillet recipe are needed to use the brush․
Ingredients
- •3 cups all unbleached purpose flour
- •all-purpose flour (additional, for dusting)
- •2 tsp baking powder
- •1 ½ tsp salt
- •3 tbsp olive oil or vegetable oil
- •1 cup ice water
- •2 tbsp oil (for cooking, about 2-3 tablespoons)
- •¼ cup olive oil or melted butter (optional topping, 1/4 to 1/3 cup)
- •1 tsp garlic powder (optional topping)
- •salt (pinch, optional topping)
- •2 tsp parsley (chopped, optional topping, about 2 teaspoons)
Instructions
- 1
In a large mixing bowl, stir together the flour, baking powder, and salt.
- 2
Add the ice water and oil, then stir with a wooden spoon or sturdy spatula until the dough comes together.
- 3
Adjust with additional water or flour if needed; the dough should be soft and moist but not sticky.
- 4
Cover with plastic wrap and let the dough rest for 10 minutes.
- 5
Sprinkle flour over the work surface and turn the dough onto it.
- 6
Flatten the dough with your hands or a rolling pin, then divide it into 10 to 12 equal pieces, about the size of a large egg.
- 7
Roll each piece of dough into a ball.
- 8
Flatten one dough ball with a rolling pin or the palm of your hand to about 1/4 inch thick.
- 9
Heat a cast-iron or heavy-bottom skillet over medium heat and add about 1 tablespoon of oil.
- 10
Cook the flatbread in batches in the hot oil for about 2-3 minutes, or until golden brown.
- 11
Flip and cook the other side for about 2 minutes, or until golden brown.
- 12
Remove the flatbread from the skillet, place it on a cooling rack, and let it cool slightly before serving.
- 13
For the optional topping, combine the olive oil or melted butter with garlic powder and salt in a small bowl.
- 14
Brush the hot flatbread with the oil or butter mixture, sprinkle with chopped parsley, and serve.
FAQ
Nutrition (per serving)
Calories
175
Protein
4g
Fat
5g
Carbs
29g
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