Flatbread

Flatbread

Soft, pliable flatbread cooked in a skillet until lightly charred and bubbled.

Total 2 hr Makes 8 flatbreads Calories 220/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This stovetop flatbread comes together with a simple yeasted dough that rests briefly before being rolled thin and seared in a hot skillet. The result is a soft, chewy bread with charred spots, ideal for scooping dips, wrapping fillings, or serving alongside soups and stews.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • 1 1/4 teaspoons salt
  • 3/4 cup warm water
  • 1/2 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted

Method

  1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt.

  2. Add the warm water, yogurt, and olive oil to the dry ingredients and mix until a rough dough forms.

  3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 7 minutes.

  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and divide into 8 equal pieces, rolling each into a ball.

  6. On a floured surface, roll each ball into a thin round or oval, about 1/8 inch thick.

  7. Heat a 9-inch skillet over medium-high heat until hot. Cook each flatbread for 1 to 2 minutes per side, until puffed and lightly charred in spots.

  8. Transfer the cooked flatbreads to a plate and brush immediately with melted butter. Stack and cover with a towel to keep warm and soft until ready to serve.

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    Flatbread

    This stovetop flatbread comes together with a simple yeasted dough that rests briefly before being rolled thin and seared in a hot skillet. The result is a soft, chewy bread with charred spots, ideal for scooping dips, wrapping fillings, or serving alongside soups and stews.

    2 hr 8 flatbreads 220 cal

    Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon instant yeast
    • 1 teaspoon sugar
    • 1 1/4 teaspoons salt
    • 3/4 cup warm water
    • 1/2 cup plain yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons butter, melted

    Method

    1. 1

      In a large bowl, whisk together the flour, instant yeast, sugar, and salt.

    2. 2

      Add the warm water, yogurt, and olive oil to the dry ingredients and mix until a rough dough forms.

    3. 3

      Turn the dough out onto a floured surface and knead until smooth and elastic, about 7 minutes.

    4. 4

      Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    5. 5

      Punch down the dough and divide into 8 equal pieces, rolling each into a ball.

    6. 6

      On a floured surface, roll each ball into a thin round or oval, about 1/8 inch thick.

    7. 7

      Heat a 9-inch skillet over medium-high heat until hot. Cook each flatbread for 1 to 2 minutes per side, until puffed and lightly charred in spots.

    8. 8

      Transfer the cooked flatbreads to a plate and brush immediately with melted butter. Stack and cover with a towel to keep warm and soft until ready to serve.